• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1488-1492
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• 2011

This study was carried out to evaluate the effects of hydrocolloids such as arabic gum, carboxymethylcellulose (CMC), and pectin on the quality and sensory properties of frozen-par baked baguettes according to frozen storage periods. Exactly 0.2 and 0.5% hydrocolloids were added to the baguettes based on flour. Specific loaf volume, hardness, moisture content, and sensory evaluation of baguettes were analyzed. Specific loaf volume of baguette with added 0.2% CMC was the highest after 3 weeks of storage at $-18^{\circ}C$. Moisture contents were not significantly different between control and experimental baguettes. In terms of hardness, baguette with added 0.2% pectin had the lowest value after 3 weeks of storage at $-18^{\circ}C$. In sensory evaluation, baguette with 0.2% pectin among hydrocolloids had the highest score for external and internal properties, as well as total acceptance. Consequently, 0.2% pectin increased the quality of baguette.