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The use of hydrocolloids has greatly increased in recent years due to their pivotal role as functional ingredients. They can increase food consistency, control the microstructure that affects water absorption, alter texture and flavor, and improve the shelf life of baked products. In this work, we analyzed the effect of plant hemicelluloses such as Caesalpinia pulcherrima galactomannans and Tamarindus indica xyloglucans on the stability of frozen French bread dough. The amount of these additives used was optimized from an obtained central composite design- (CCD-) response surface methodology (RSM) of the alveograph parameters. Batches were characterized for moisture, water activity (aw), and texture using SEM, DSC, and TGA analyses when frozen for up to 60 days. Batches containing hemicelluloses showed better stability for aw over time. There was no difference between the texture parameters of the samples studied for 60 days. Both added hemicelluloses presented fewer fractures at 30 days and less wear at 60 days, in addition to better performance in the TGA analysis after less than 30 days of frozen storage. Batches containing only xyloglucans or galactomannans had a higher solidification peak temperature after 60 days. Both plant hemicelluloses reduced the damage caused by cold storage and improved stability for water activity. Also, dough preparations containing these additives showed better moisture retention, as well as less wear and tear and fewer fractures over their shelf life. Our evaluation suggests C. pulcherrima and T. indica are nonconventional sources of hydrocolloids that could be utilized in the bakery industry. [ABSTRACT FROM AUTHOR]

This work produced pyrodextrins from breadfruit (Artocarpus altilis) starch and evaluated the effect of HCl and CH3COOH as catalysts of pyrodextrinization on physicochemical and structural properties of pyrodextrins. Pyroconversion was performed by spraying the acid solution on starch (1.82 g acid/kg starch) and heated to 140°C for 180 min. The pyrodextrins were analyzed for chemical composition, dextrose equivalent (DE), color parameters, solubility, intrinsic viscosity, infrared spectrum, and granule morphology. The pyroconversion decreased (p <.05) the ash content and the intrinsic viscosity of native starch. The HCl‐pyrodextrin was slightly yellow, very water soluble with 8.8% DE. The CH3COOH‐pyrodextrin was white, 8.8% soluble with 1.2% DE. The pyrodextrinization reduced α(1,4) bonds of glucans without drastically changing the granule's morphology. The use of acetic acid was considered a milder treatment, however, it caused an increase in the total and soluble dietary fiber contents, supporting its use to produce pyrodextrins for food applications. Novelty impact statement: This article provides the first report of pyrodextrinization of breadfruit (Artocarpus altilis) starch.The HCl as catalyst caused greater changes in starch properties than acetic acid.The acetic acid caused a 10% increase in the total and soluble dietary fiber contents of pyrodextrin. [ABSTRACT FROM AUTHOR]