Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids

Abstract

The baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes were investigated by three hydrocolloids (sodium alginate, soluble soybean polysaccharide, and xanthan gum). For Chinese pancake dough, the three hydrocolloids raised both G′ and G″. The three hydrocolloids enhanced the specific volume of fresh Chinese pancakes to varying degrees and reduced baking loss, peak viscosity, and setback. Sodium alginate and soluble soybean polysaccharide were more effective in keeping the moisture content of storage Chinese pancakes (4°C, 4 days) while also lowering the staling rate (from 2384.3 g/d to 1192.8 g/d for 0.8% SA pancake and 1215.0 g/d for 0.8% SP) and hardness. According to these findings, sodium alginate (0.8% addition) and soluble soybean polysaccharides (0.8% addition) improved the baking characteristic and inhibited starch retrogradation of Chinese pancakes efficiently. From traditional breakfast food, Chinese pancakes are increasingly becoming commercialized. As a result of this study, sodium alginate (0.8% addition) and soluble soybean polysaccharide (0.8% addition) are recommended for the baking characteristic improvement and starch retrogradation inhibition. Practical applications From traditional breakfast food, Chinese pancakes are increasingly becoming commercialized. As a result of this study, sodium alginate (0.8% addition) and soluble soybean polysaccharide (0.8% addition) are recommended for the baking characteristic improvement and starch retrogradation inhibition.