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Effect of long‐chain inulin on the rheological properties, water state, gluten structure, and microstructure of frozen dough.

Effect of long‐chain inulin on the rheological properties, water state, gluten structure, and microstructure of frozen dough.

Authors :
Peng, Huainan
Wang, Xin
Chen, Keying
Yue, Chonghui
Wang, Libo
Bai, Zhouya
Han, Sihai
Zhang, Zijing
Guo, Jinying
Luo, Denglin
Source :
International Journal of Food Science & Technology. Dec2024, Vol. 59 Issue 12, p9117-9130. 14p.
Publication Year :
2024

Abstract

Summary: This study aimed to investigate the effects of long‐chain inulin (FXL) on the water state, rheological properties, gluten depolymerisation, and microstructure of frozen dough. The results suggested that FXL improved the water state and rheological properties of the frozen dough. It also significantly enhanced the proportion of bound water, G′, G″ value, and the pasting properties of the frozen dough. FXL effectively increased the content of disulfide bonds, α‐helix, and β‐sheet structures in gluten, thereby enhancing its thermal stability and inhibiting depolymerisation. Microstructure results demonstrated that FXL improved the continuity and uniformity of the gluten‐starch network structure in frozen dough, effectively reducing the mechanical damage caused by ice crystals. The addition of 1 g/100 g FXL better alleviate the deterioration of frozen dough quality during frozen storage and improved its overall quality. These results indicated that FXL can be used as a promising cryoprotectant in frozen dough. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
09505423
Volume :
59
Issue :
12
Database :
Academic Search Index
Journal :
International Journal of Food Science & Technology
Publication Type :
Academic Journal
Accession number :
180972735
Full Text :
https://doi.org/10.1111/ijfs.17493