摘要：In this study, central composite design according to response surface methodology was constructed to determine the effects of combining hydrocolloids and surfactant added to Type A and Type B wheat flours on the baking quality of frozen dough. With this aim in mind, guar gum, carboxymethylcellulose (CMC) and locust bean gum (LBG) (each with conc., 0%, 0.5%, 1%, 1.5% and 2%) with diacetyl tartaric acid ester of mono-diglycerides (DATEM ) (0%, 0.25%, 0.5%, 0.75% and 1%) were added to both types of wheat flours. Then, the effects of these additives on the quality and staling of the bread that were produced from unfrozen (0) and frozen doughs (4, 8 and 12 weeks of frozen storage at -18°C) were determined. According to results, at the end of 12 weeks of frozen storage, the best results among the combinations were generally obtained with 0.5% guar gum+1.5% CMC+1.5% LBG+0.75% DATEM in the hard wheat flour (Type A) while 1.5% guar gam+1.5% CMC+1.5% LBG+0.75% DATEM in the weak wheat flour (Type B). When compared to the control sample without additives, these combinations were observed to positively affect the loaf volume, specific loaf volume, Dallmann’s number and bread staling.
