Non-ionic Emulsifiers with Different Structures Influence the Quality of Frozen Dough and Bread
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Abstract:
Three types of non-ionic emulsifiers with eight different polarities (hydrophilic–lipophilic balance values) were added to frozen dough to evaluate their effects on the quality of dough and bread. The moisture state and rheological properties of the frozen dough were determined using nuclear magnetic resonance and a rheometer, respectively, whereas texture analyzers and scanners were used to analyze the structure and quality of the bread to investigate the effect of the emulsifier structure on the quality of frozen dough and bread. The quality of frozen dough and the bread produced from this dough was improved by the eight types of emulsifiers, with the Span emulsifier showing the best improvement effect. During the freezing process, the proportion of bound water T21 in the dough decreased and free water T23 increased. Additionally, the proportion of bound water in frozen dough in the control group decreased from 14.60% to 11.73%. Structural differences led to different moisture distributions and changes in the state of dough containing the three types of added emulsifiers, and bound water in the Span dough decreased to 13.25%, 13.35% and 13.15%. Furthermore, compared with the increase in the loss tangent value (tanδ) in the control group from 0.39 to 0.46, tanδ of frozen dough containing Span 60, Span 65, and Span 80 increased from 0.36, 0.37, and 0.37, respectively, to 0.40. The quality of frozen dough containing the three types of added Span was highly stable, and the bread had a large specific volume, soft texture, and favorable structure. These results provide a theoretical basis for further research and industrial production of frozen dough products.
