Effects of hydrocolloids on quality of frozen potato dough and its baking characteristics

  • YANG Zuoqian ,
  • CHEN Xueting ,
  • WANG Man ,
  • GONG Dongxue ,
  • WEN Chengrong
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  • 1(College of Food Science and Technology, Dalian Polytechnic University, Dalian 116033, China)
    2(Rizhao Bangli Biotechnology Co.Ltd., Rizhao 276800, China)

Received date: 2023-09-05

  Revised date: 2023-12-14

  Online published: 2024-10-29

Abstract

To improve the quality of frozen potato dough, the effects of xanthan gum, carrageenan, and sodium carboxymethyl cellulose (CMC) on the rheological properties, water distribution, microstructure of frozen potato dough and texture, color difference, and water distribution of potato bread were studied.Results showed that 0.15% of xanthan gum, 0.30% of carrageenan and 0.50% of CMC could effectively improve the viscoelastic modulus of frozen dough.Carrageenan could significantly enhance the water-holding capacity of frozen dough.It showed that the three hydrocolloids could improve the integrity of gluten structure in the process of frozen storage, among which the effect of xanthan gum was the best.The study on bread quality showed that xanthan gum and carrageenan reduced the hardness of potato bread, enhanced the water retention of bread, and improved the overall color of bread.CMC improved the elasticity and chewability of bread but had no significant effect on the water retention and color of bread.

Cite this article

YANG Zuoqian , CHEN Xueting , WANG Man , GONG Dongxue , WEN Chengrong . Effects of hydrocolloids on quality of frozen potato dough and its baking characteristics[J]. Food and Fermentation Industries, 2024 , 50(19) : 244 -250 . DOI: 10.13995/j.cnki.11-1802/ts.037217

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