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Article: Carrageenan improves quality, extends shelf-stability of frozen bakery dough.
- Article from:
- Emerging Food R&D Report
- Article date:
- March 1, 2003
CopyrightCOPYRIGHT 2003 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Carrageenan has a strong functional synergism with starches and can be used in starch-based foods to retain moisture. Carrageenan swells when it is cooked to form a gel matrix, binding moisture and providing additional structure to the product. Carrageenan does not add to the viscosity of the dough during kneading. Its soft gel matrix blends with the dough and is invisible, even under microscopic examination. Carrageenan binds water to form a gel network that reinforces gluten structure, yielding an improved air cell matrix.
Scientists at FMC Biopolymer have examined the functional and quality-improving characteristics of various hydrocolloids in a frozen bakery ...