Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage.

The retrogradation of starch occurs in the process of freezing storage of par-baked baguette, resulting in easy staling and a decrease of consumer acceptance. The objective of this study was to assess whether the staling of par-baked baguette could be improved by the addition of Arabic gum (AG), Sodium alginate (SA), and Sesbania gum (SG). The physical, thermal dynamic, and microstructure properties of par-baked baguette during frozen storage were analyzed. The addition of hydrocolloid increased the moisture of the baguette and delayed the water migration, which was beneficial to improve the dough formation and gas capacity, hinder the growth of ice crystals, and reduce the hardness of the baguette. These properties were more pronounced with increasing freezing storage periods. These hydrocolloids could slow down the rate of recrystallization, which reduced the enthalpy change and crystallinity of par-baked baguette. It was also found that the hydrocolloids incorporated baguette was smooth in the crumb microstructure. In general, these results suggested that the incorporation of hydrocolloids improved the quality and anti-staling mechanism of the par-baked baguette during frozen storage which can be used as potential improvers to increase freezing stability in the formulation of the baguette.