Research progress on the effect and mechanism of food polysaccharides on properties of frozen dough

  • YANG Xue ,
  • GUO Jinying ,
  • LU Peng ,
  • CHENG Bo
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  • (College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China)

Received date: 2024-01-08

  Revised date: 2024-02-04

  Online published: 2024-11-28

Abstract

Food polysaccharides exhibit various physicochemical properties including water retention, rheology, emulsification and stability due to their diverse structures and sources.In the dough system, food polysaccharides not only inhibit the loss of water, damage of gluten structure and deterioration of yeast fermentation power during freezing, but also further mitigate the increased hardness, reduced volume and deteriorated organoleptic flavour in the finished product.This review summarises the sources, classification and structural characteristics of food polysaccharides, outlines the effect and mechanism of various food polysaccharides on the water, rheological and fermentation properties of frozen dough, as well as the quality of steamed bread.Furthermore, some perspectives on current research progress were presented to provide a reference for the application of food polysaccharides in the frozen dough industry.

Cite this article

YANG Xue , GUO Jinying , LU Peng , CHENG Bo . Research progress on the effect and mechanism of food polysaccharides on properties of frozen dough[J]. Food and Fermentation Industries, 2024 , 50(21) : 406 -412 . DOI: 10.13995/j.cnki.11-1802/ts.038509

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