Effects of sodium carboxymethyl cellulose on storage stability and qualities of different frozen dough.

ABSTRACT: Hydrocolloids as Additives have been used for improving the quality of frozen dough for a long time. In this work, the effects of sodium carboxymethyl cellulose (CMC) on quality changes of frozen dough in storage were studied. The water loss rate of the dough and water holding capacity were measured. Rheological and texture properties of the frozen dough were measured by a rheometer and a texture analyzer, respectively. Scanning electron microscopy (SEM) was used to characterize surface network structure and protein structure changes of the frozen dough. Our results reveal that the addition of CMC can inhibit the formation of ice crystals and recrystallization, thus effectively stabilizing the molecular structure of starch, and resulting in more uniform moisture distribution in the frozen

SUBMITTER: Su TC 

PROVIDER: S-EPMC10382633 | biostudies-literature | 2023 Aug

REPOSITORIES: biostudies-literature