Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure.

ABSTRACT: Curdlan was effective in alleviating quality deterioration of frozen dough during storage. This research explored the mechanisms from perspectives of fermentation properties, water state and gluten structure of frozen dough during storage, and the performance of corresponding steamed bread. Results showed that curdlan addition improved the gas-releasing capability and gas-holding capability of frozen dough, meanwhile enhanced the specific volume and textural properties of corresponding steamed bread. The melting enthalpy and NMR results demonstrated that curdlan restricted the conversation of bound water into freezable water, and inhibited the moisture migration in frozen dough. Frozen dough with 0.5% curdlan had significantly lower gluten macropolymers (GMP) depolymerization degree and fr

SUBMITTER: Zhao B 

PROVIDER: S-EPMC10534182 | biostudies-literature | 2023 Oct

REPOSITORIES: biostudies-literature