Applied research of modified starch and guar gum in frozen bun dough

Aquasorb can be used to keep the content of moisture and flavor during the process of cooling and storage of buns. In this experiment, buns were made by chicken and other raw ingredients. According to the different demands of quality of the dough, three kinds of modified starch were selected.Single factor respectively included the added amount of modified starch and guar gum.Orthogonal experiment included types of modified starch, the added amount of modified starch and the added amount of guar gum.and texture, color and dehydration rate were selected as the indicators. The results indicated that: The freeze- thaw stability of cassava cross linked hydroxypropyl starch was the best among the six modified starch, the thermal stability of waxy maize hydroxypropyl starch was the best and the retrogradation value of cassava pregelatinized starch was the lowest. The optimal adding of waxy maize hydroxypropyl starch was 2% and guar gum was 0.3% in single factor experiment.The results of orthogonal experiment showed the optimized parameters were as follows: the added amount of waxy maize hydroxypropyl starch was 4%; the added amount of guar gum was 0.3%.Texture indicator reached the highest composite score 3.04, L value and dehydration rate were 61.88 and 0.55% in this combination.