Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread.

Interestingly, freezable water had a highly significant ( r = −0.90, P ≤ 0.01) negative correlation with strongly bound water, indicating that the effective inhibition of the reduction of strongly bound water in a frozen dough matrix can significantly lessen freezable water content.

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Similarly, dough development time showed an increasing trend with the increase in the additive amount of FD or SA.

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The springiness of all the dough showed a decreasing trend as the freezing time increased ( Fig. 2 b).

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