Effects of sodium alginate and locust bean gum on dough rheology and microstructures, and bread quality

Abstract Background and Objectives Strengthening effects of sodium alginate (AG, anionic gum) and locust bean gum (LBG, neutral gum) on dough's network structures were investigated. Findings Among all samples, dough containing 0.6% AG showed the longest development and stability time, which was longer than that containing 0.6% LBG by 7.8% and 15.5%, respectively. The relative elastic part of maximum creep compliance (36.26%–59.13%), zero‐shear viscosity (3.69–6.35 × 10 6 Pa s), elasticity index (0.17–0.44 nm −2 ), and macroscopic viscosity index (0.14–0.39 nm −2 s) significantly increased with adding AG and LBG. Results of extensograph and dynamic rheology suggested that adding NaCl decreased the tensile energy, storage modulus, and loss modulus of dough containing AG, which might be related to the presence of electrostatic interactions between dough and AG. The bread containing 0.6% AG had a higher specific volume (3.30 ml g −1 ), height/width ratio (0.74), and springiness (0.93) compared with the bread containing 0.6% LBG. Conclusions These results showed denser gluten networks were formed in dough containing AG with electrostatic interactions than in dough containing LBG with hydrogen‐bonding interactions, indicating that electrostatic interactions had a more pronounced effect on dough's network structures than hydrogen‐bonding interactions. Significance and Novelty This investigation could provide useful information for the potential application of AG in the development of whole wheat bread.