Xie Qianran, Liu Xiaorong, Xiao Shensheng, Pan Wen, Wu Yan, Ding Wenping, Lyu Qingyun, Wang Xuedong, Fu Yang
Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China.
Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China.
J Sci Food Agric. 2022 Oct;102(13):6071-6079. doi: 10.1002/jsfa.11959. Epub 2022 May 9.
Deterioration in frozen dough bread easily occurs in store, resulting in tremendous economic waste. Therefore, it is imperative to find natural additives to improve storage staling. The effects of mulberry leaf polysaccharides (MLP) were studied in terms of baking, retrogradation and microstructural aspects in frozen dough bread.
The incorporation of MLP improved the specific volume and reduced the hardness of bread during room storage, with 1% MLP showing the best results. The results of X-ray diffraction and Fourier transform infrared spectroscopy showed that crystallinity was decreased and the formation of double helical structure was inhibited with the incorporation of MLP. Meanwhile, the results of low-field nuclear magnetic resonance demonstrated that the addition of MLP was advantageous for retarding water migration and distribution, with reduced water loss. It can be seen intuitively from scanning electron microscopy that MLP improved the gluten network with a smoother and flatter system.
MLP improved the quality of bread during storage and delayed the degradation of internal structure, and can be used as an effective natural additive to improve the storage stability of baked food. 1% MLP showed the best results. © 2022 Society of Chemical Industry.
冷冻面团面包在储存过程中容易变质，造成巨大的经济浪费。因此，寻找天然添加剂来改善储存陈化情况势在必行。本研究从烘焙、回生和微观结构方面研究了桑叶多糖（MLP）对冷冻面团面包的影响。
添加MLP可提高面包在室温储存期间的比容并降低其硬度，其中添加1% MLP的效果最佳。X射线衍射和傅里叶变换红外光谱结果表明，添加MLP可降低结晶度并抑制双螺旋结构的形成。同时，低场核磁共振结果表明，添加MLP有利于延缓水分迁移和分布，减少水分损失。从扫描电子显微镜可以直观地看出，MLP改善了面筋网络，使其体系更光滑、更平整。
MLP提高了面包在储存期间的品质，延缓了内部结构的降解，可作为一种有效的天然添加剂来提高烘焙食品的储存稳定性。1% MLP的效果最佳。© 2022化学工业协会。
