银耳多糖（Tremella polysaccharide，TP）和石斛多糖（Dendrobium officinale polysaccharide，DOP）作为天然多糖基亲水胶体，在改良冷冻面团性能、提高产品营养价值方面具有巨大潜力。本文系统研究了两种多糖复合物（Tremella- Dendrobium officinale polysaccharide complex，TP-DOP）对冷冻面团及相应面包在冻藏过程中品质的影响。结果表明， TP-DOP能提高面团的热稳定性，延缓淀粉的回生。添加1.2% TP-DOP的面团吸水率最高（67.80%），形成时间最长（8.42 min），稳定时间最低（9.47 min），面筋强度和糊化粘度降低。此外0.8%TP-DOP能显著抑制水分的迁移，延缓冻藏过程中面团可冻结水含量的增加和水分损失，有效缓解冷冻面团流变性和微观结构的恶化（P＜0.05）。冻藏8周后，添加量为0.8%的面团失水率为8.06±0.05%，面团可冻结水含量为37.28±0.85%，冷冻面团制成的面包具有更优的烘焙性能，包括低硬度（1944.20 g）与高比容（3.20 mL/g）。总体而言，TP-DOP可作为天然改良剂来缓解冷冻面团品质的恶化与提高冷冻面团贮藏稳定性，当添加比例为0.8%时缓解效果最好。

Tremella polysaccharide (TP) and Dendrobium officinale polysaccharide (DOP), regarded as natural polysaccharide-based hydrocolloids, were identified as having tremendous potential in improving the performance of frozen dough and enhancing the nutritional value of products. The effects of two polysaccharide complex (TP-DOP) on the quality of frozen dough and the corresponding bread during frozen storage were systematically studied in this paper. The highest water absorption rate (67.80%), the longest formation time (8.42 min), and the shortest stability time (9.47 min), along with reduced gluten strength and gelatinization viscosity were observed in dough with 1.2% TP-DOP addition. Moreover, 0.8% TP-DOP was found to significantly inhibit water migration, delay the increase in freezable water content, and reduce moisture loss in the dough during frozen storage, effectively mitigating the deterioration of the rheology and microstructure of the frozen dough (P<0.05). After 8 weeks of frozen storage, a moisture loss rate of 8.06 % and a freezable water content of 37.28% were observed in the dough with 0.8% TP-DOP concentration. The superior baking properties including lower hardness (1944.20 g) and higher specific volume (3.20 mL/g) were demonstrated by the bread produced from this dough. Overall, TP-DOP was considered a natural improver that could alleviate the deterioration of frozen dough quality and enhance the storage stability of frozen dough, with the addition of 0.8% being the most effective in mitigating the adverse effects.

校企合作项目:植物多酚与活性多糖协同降血糖研究及健康焙烤食品的开发