Characterization of the Cellulose from Gagome Kelp and Its Ef-Fect on the Dough, Gluten and Starch as Novel Bread Improvers

Novel bread formulation with natural improvers has become an essential part of improving the quality of bakery products. In the present study, the novel bread improvers of the Gagome kelp cellulose (GC) was systemic evaluated, while the Gagome kelp cellulose-improved dough (GC-dough), gluten (GC-gluten), gluten protein and the starch (GC-starch) were all studied. The results indicated that the water and oil holding capacity, cholesterol adsorptive, unsaturated fat and saturated fat adsorptive capacity of the GC were significantly (p< 0.05) increase. The current GC also showed high glucose adsorptive capacity, antiox-idant activity, α-amylase inhibition and glucose diffusion inhibition activity. Furthermore, color of the GC-dough was obvious improved with the addition of the GC, which also significantly (p< 0.05) effect the content of glutenin, water holding capacity in GC-gluten and solubility the GC-starch. In addition, cross-linked network formed by GC could be observed in the GC-bread, and indicating the improved of texture and sensory evaluation. The bread added 1% (m/m) of GC provided the highest sensory character-ization and best cold-stored stability, which were suggesting the best strategy for the further study. The re-sults might show a potential application of the by-product devised from marine origin on the commercial bakery production.