Use of a compound modifier to retard the quality deterioration of frozen dough and its steamed bread.

[Display omitted] • The migration of water in frozen dough was restricted by compound modifier (CM). • The deterioration of rheological properties in frozen dough was minimized by addition of CM. • The aging of frozen dough steamed bread was significantly delayed by addition of CM. • CM strengthened the gluten network and delayed the quality deterioration of frozen dough. To retard the quality deterioration of the dough during frozen storage, the effects of a compound modifier (CM) comprised of sodium stearoyl lactate, VC, and β-glucanase on the properties of the frozen dough, as well as the quality of the frozen dough steamed bread were investigated. The results revealed that CM restricted the migration of water in the dough and improved its rheological properties. Furthermore, CM minimized the deterioration of specific volume and textural properties, and prevented starch retrogradation in the frozen dough steamed bread. Moreover, the addition of CM strengthened the secondary structure of gluten protein and formed a more resilient gluten network. The microstructure of the frozen dough steamed bread showed that CM reduced the damage caused by ice crystals on the gluten network. Overall, the use of CM strengthened the gluten network and effectively delayed the quality deterioration of the frozen dough, thus is potential as an improver for frozen dough. [ABSTRACT FROM AUTHOR]