The retrogradation of starch occurs in the process of freezing storage of par-baked baguette, resulting in easy staling and a decrease of consumer acceptance. The objective of this study was to assess whether the staling of par-baked baguette could be improved by the addition of Arabic gum (AG), Sodium alginate (SA), and Sesbania gum (SG). The physical, thermal dynamic, and microstructure properties of par-baked baguette during frozen storage were analyzed. The addition of hydrocolloid increased the moisture of the baguette and delayed the water migration, which was beneficial to improve the dough formation and gas capacity, hinder the growth of ice crystals, and reduce the hardness of the baguette. These properties were more pronounced with increasing freezing storage periods. These hydrocolloids could slow down the rate of recrystallization, which reduced the enthalpy change and crystallinity of par-baked baguette. It was also found that the hydrocolloids incorporated baguette was smooth in the crumb microstructure. In general, these results suggested that the incorporation of hydrocolloids improved the quality and anti-staling mechanism of the par-baked baguette during frozen storage which can be used as potential improvers to increase freezing stability in the formulation of the baguette.

淀粉的回生发生在冷冻烘烤的法式长棍面包的冷冻过程中，导致易于陈化并降低了消费者的接受度。这项研究的目的是评估是否可以通过添加阿拉伯胶（AG），海藻酸钠（SA）和Sesbania胶（SG）来改善半干法式长棍面包的陈旧。分析了冷冻烘烤过程中预烘烤法式长棍面包的物理，热力学和微观结构特性。添加水胶体增加了法棍面包的水分并延迟了水的迁移，这有利于改善面团的形成和气体容量，阻碍冰晶的生长，并降低法棍面包的硬度。随着冷冻储存时间的增加，这些性质更加明显。这些水胶体可以减慢重结晶的速度，降低了半干法式长棍面包的焓变和结晶度。还发现掺入水胶体的法式面包在面包屑的微结构中是光滑的。通常，这些结果表明，水胶体的掺入改善了冷冻烘烤过程中半熟法式长棍面包的质量和保鲜机理，可以用作潜在的改良剂以增加法式长棍面包配方的冷冻稳定性。