The Effects of Dually Modified (Hydrolyzed‐Hydroxypropylated) Sago Starch on the Quality Characteristics of Frozen Dough and Bread

Abstract

The purpose of this research is to investigate the possibility of using chemically modified sago starch in frozen dough and bread. The sago starch is first modified by acid hydrolysis (AHS) and hydroxypropylation (HPS) alone or in combination (AHHPS) and then incorporated into burger bread formulation at 10%(W/W) and tested at room temperature for five days. The results indicated that the addition of AHS to the dough reduced the dough stability time and increased the dough development time. The dough containing AHHPS hava a shorter stability time and a longer expansion time than the control. The addition of the single and dual modified sago starches significantly reduced the extensibility and increased extensograph ratio. With the addition of sago starches, there is no significant change in the percentage of freezable water in the dough and the enthalpy of ice melting, but the specific volume of bread is reduced. The use of HPS, followed by AHHPS in bread formulation, is able to better retain moisture in bread during the storage period and significantly reduce the staling intensity in bread. Finally, the results demonstrated that HPS could be used to maintain the quality of bread and delay retrogradation and staling during storage.