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Optimization of additives and their combination to improve the quality of refrigerated dough.
- Source :
-
LWT - Food Science & Technology . Mar2018, Vol. 89, p482-488. 7p. - Publication Year :
- 2018
-
Abstract
- In this study, emulsifiers (sugar ester and sodium stearoyl lactylate), hydrocolloids (guar gum and carboxy methyl cellulose), oxidizers (ascorbic acid and azobisformamide), and enzymes (xylanase and α-amylase) were added into refrigerated dough and revealed their totally different characteristics over 5 days of refrigeration. The optimal refrigerated dough formulation appeared to be the one containing 1% sugar ester, 1% sodium stearoyl lactylate (SSL), 10 mg/kg xylanse and 0.04% ascorbic acid. This optimal formulation predicted a continuous and stable gluten matrix. The secondary structure of refrigerated dough containing optimal formulation remained unchanged while a decrease of 7.00% in α-helix content was observed in control refrigerated dough. It might be ascribed to the enhanced physical intra/intermolecular associations (cross-links or entanglements) of the polymeric chains. These results suggested that the combination of certain additives have a synergistic effect on maintaining the structural characteristics of refrigerated dough. [ABSTRACT FROM AUTHOR]
- Subjects :
- *STABILIZING agents
*HYDROCOLLOIDS
*AZODICARBONAMIDE
*DOUGH
*GUAR gum
Subjects
Details
- Language :
- English
- ISSN :
- 00236438
- Volume :
- 89
- Database :
- Academic Search Index
- Journal :
- LWT - Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 126898873
- Full Text :
- https://doi.org/10.1016/j.lwt.2017.11.028