Abstract
This study examined the effect of κ-carrageenan (κ-C) at various concentrations on the rheological properties of a model cake flour system. Increasing the κ-C concentrations in starch-gluten system led to an increase in both viscosity and G′ and G″ moduli, indicating greater firmness of the sample, which caused by the entanglement of κ-C with starch and gluten. Moreover, increasing κ-C also led to decreasing creep compliance, indicating the samples had a higher resistance towards deformation. Gluten was more sensitive for the κ-C concentrations in creep-recovery test and then influenced the changes in starch-gluten system. Lastly, sample with κ-C addition at 10 g/100 g increased the starch gelatinisation onset temperatures from 58.6 to 66.2 °C and from 58.3 to 65.1 °C in the starch and starch-gluten system, respectively. The delay in the starch gelatinisation process could be caused by the lower water activity resulting from the high water holding capability of κ-C. These results enhanced our understanding of the interactions of κ-C with flour components and promote the potential application of carrageenan-containing materials, such as Eucheuma, in bakery products.
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