Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan

In this study, wheat flour was dry-blended with sodium alginates (ALG) and konjac glucomannan (KGM) at 0.2% and 0.8% w/w flour as-is moisture basis. Dough mixing and stretching properties were assessed by farinograph and extensograph, respectively. Chinese steamed bread (CSB) samples prepared were compared in terms of spread ratio, specific volume and staling behaviour. In general, ALG and KGM addition was found to produce dough with rigid and weak network, respectively. Chinese steamed bread with ALG (0.2%) or KGM (0.8%) addition was relatively low in spread ratio and specific volume, but softer and more resistant to staling on storage as compared to the control sample.