To explore the feasibility of maltitol instead of sucrose in frozen steamed bread dough, 0% (S100-M0), 25% (S75-M25), 50% (S50-M50), 75% (S25-M75), and 100% (S0-M100) maltitol were used to make a frozen dough, and the changes of water migration, rheology, melting characteristics, color, texture, and volatile flavor substances of steamed bread were analyzed. Results showed that after adding maltitol, the thawing loss rate of frozen dough decreased significantly. The water fluidity of frozen dough treated with S50-M50 and S25-M75 was higher and the water fluidity was lower. The melting characteristics showed that S25-M75 had the lowest enthalpy ΔH and frozen water content (Fw). Frequency scanning showed that S75-M25, S50-M50, and S25-M75 increased the viscoelasticity of dough. After frozen dough steaming, the free water content of steamed bread treated with sugar and alcohol decreased, the color of the S50-M50 and S25-M75 treatment groups was stable, and the hardness and chewiness of the S75-M25 and S0-M100 treatment groups increased significantly. The GC-MS results showed that a total of 14 aroma components were detected in the five treatment groups. Twenty-seven different aroma components were selected from all the treatment groups by projection variable importance factor (variable importance in projection, VIP), the steamed bread from the five treatment groups was classified into three groups, and S75-M25, S50-M50, and S25-M75 were grouped into one group with high similarity. To sum up, S75-M25 and S50-M50 had better protective effects on frozen dough characteristics and steamed bread quality, which could provide a theoretical reference for the application of maltitol in frozen products.
[1] WANG Q Y, ZHANG H F, ZHU W Z, et al.Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling[J].International Journal of Food Properties, 2022, 25(1):748-763.
[2] JAMES C, PURNELL G, JAMES S J.A review of novel and innovative food freezing technologies[J].Food and Bioprocess Technology, 2015, 8(8):1 616-1 634.
[3] LU L, ZHU K X.Physicochemical and fermentation properties of pre-fermented frozen dough:Comparative study of frozen storage and freeze-thaw cycles[J].Food Hydrocolloids, 2023, 136:108253.
[4] JEONG S, PARK Y Y, LEE S Y.Assessment of turanose as a sugar alternative in a frozen dough system:Rheology, tomography, and baking performance[J].LWT, 2021, 141:110869.
[5] MARTÍNEZ-CERVERA S, SALVADOR A, SANZ T.Comparison of different polyols as total sucrose replacers in muffins:Thermal, rheological, texture and acceptability properties[J].Food Hydrocolloids, 2014, 35:1-8.
[6] WOODBURY T J, LUST A L, MAUER L J.The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking[J].Journal of Food Science, 2021, 86(3):687-698.
[7] MARIOTTI M, ALAMPRESE C.About the use of different sweeteners in baked goods.Influence on the mechanical and rheological properties of the doughs[J].LWT-Food Science and Technology, 2012, 48(1):9-15.
[8] LAGUNA L, VALLONS K J R, JURGENS A, et al. Understanding the effect of sugar and sugar replacement in short dough biscuits[J]. Food and Bioprocess Technology, 2013, 6(11):3 143-3 154.
[9] 郝月慧, 贾春利, 王凤, 等.三种糖醇对海绵蛋糕面糊流变学、热力学及烘焙学特性影响的比较研究[J].食品工业科技, 2014, 35(6):298-302;306.
HAO Y H, JIA C L, WANG F, et al.A comparative research of the influences of maltital,xylitol and erythritol on the rheological,thermal and baking properties of sponge-cake batter[J].Science and Technology of Food Industry, 2014, 35(6):298-302;306.
[10] SAHIN A W, AXEL C, ZANNINI E, et al.Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns[J].Food Function, 2018, 9(4):2 201-2 212.
[11] DING S Y, PENG B, LI Y Q, et al.Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol[J].Food Chemistry, 2019, 283:123-130.
[12] 王秋玉, 章海风, 朱文政, 等.不同加热方式对冷冻豆沙包食用品质及挥发性物质的比较分析[J].现代食品科技, 2021, 37(6):266-275.
WANG Q Y, ZHANG H F, ZHU W Z, et al.Effects of heating methods on quality and volatile substance contents of frozen red bean paste buns[J].Modern Food Science and Technology, 2021, 37(6):266-275.
[13] HONG T T, MA Y, YUAN Y R, et al.Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodles[J].Food Chemistry, 2021, 365:1-10.
[14] XIE X H, LI J H, ZHU H S, et al.Effects of polydextrose on rheological and fermentation properties of frozen dough and quality of Chinese steamed bread[J].Starch-Stärke, 2023,75(1-2):2200153.
[15] 周锦枫. 脂肪酸酯和糖醇类对冷冻面团品质及其产品特性的影响[D].南昌:江西农业大学, 2020.
ZHOU J F.Effects of fatty acid esters and sugar alcohols on frozen dough quality and product characteristics[D].Nanchang:Jiangxi Agricultural University,2020.
[16] DING S Y, YANG J.The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products – A review[J].Trends in Food Science & Technology, 2021, 111:670-679.
[17] YANG Y X, XU H M, TANG S, et al.Study on the thermal and water migration of Chinese steamed buns during cooling process after steam cooking[J].LWT, 2021, 145:111377.
[18] SHU Q, WEI T Y, LIU X Y, et al.The dough-strengthening and spore-sterilizing effects of mannosylerythritol lipid-a in frozen dough and its application in bread making[J].Food Chemistry, 2022, 369:131011.
[19] XIN C, NIE L J, CHEN H L, et al.Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough[J].Food Hydrocolloids, 2018, 80:8-14.
[20] NG F S K, CHIANG J H, NG G C F, et al.Influence of inulin–konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage[J].Journal of Food Processing and Preservation, 2021, 45(10):e15769.
[21] HEJRANI T, SHEIKHOLESLAMI Z, MORTAZAVI A, et al.The properties of part baked frozen bread with guar and xanthan gums[J].Food Hydrocolloids, 2017, 71:252-257.
[22] LIU M L, LIU X Q, LI Y.Soybean peptides′ cryoprotective effects on Saccharomyces cerevisiae fermenting power in frozen dough and maintenance of the Chinese steamed bread qualities[J].Journal of Food Processing and Preservation, 2020, 44(8):e14572.
[23] ALVES-ARAÚJO C, PACHECO A, ALMEIDA M J, et al.Sugar utilization patterns and respiro-fermentative metabolism in the baker′s yeast Torulaspora delbrueckii[J].Microbiology (Reading), 2007, 153(Pt 3):898-904.
[24] FAN H P, ZHENG X L, AI Z L, et al.Analysis of volatile aroma components from Mantou fermented by different starters[J].Journal of Food Processing and Preservation, 2018, 42(6):e13627.
[25] 李晓敏, 韩伟, 黎琪, 等.传统酸面团菌群结构及其酵制馒头风味物质分析[J].食品科学, 2021, 42(10):162-170.
LI X M, HAN W, LI Q,et al.Analysis of microbial community structure in traditional sourdough and flavor components in steamed bread made with it[J].Food Science,2021, 42(10):162-170.
