Effects of Tremella polysaccharide and Dendrobium officinale polysaccharide complexes on frozen dough storage stability and baking properties
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
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.
