College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Food Chem. 2024 Jan 15;431:137122. doi: 10.1016/j.foodchem.2023.137122. Epub 2023 Aug 9.
The effects of mannosylerythritol lipid-A (MEL-A) on the quality of frozen dough and corresponding steamed bread were investigated. The results revealed that the rheological properties of frozen dough were improved with the increment of MEL-A (0%-2.0%). Adding 1.5% and 2% MEL-A significantly reduced the moisture migration and enhanced the water-holding capacity of the frozen dough. Microstructure observation demonstrated that high levels of MEL-A enabled more starch granules to be embedded in the dough network. A series of product quality assessments illustrated that frozen dough steamed bread containing 2.0% of MEL-A had the largest specific volume (2.981 mL/g), the highest springiness (77.47%), more uniform and porous crumb structure. Moreover, MEL-A exhibited a positive effect on steamed bread's flavor profile, which was explored for the first time in this study. Hence, these results suggested that MEL-A has promising applications as a novel dough improver in the food industry.
研究了甘露糖赤藓糖醇脂质 A（MEL-A）对冷冻面团及其相应蒸制馒头品质的影响。结果表明，流变性能随着 MEL-A（0%-2.0%）的增加而得到改善。添加 1.5%和 2%的 MEL-A 可显著减少水分迁移，增强冷冻面团的持水能力。微观结构观察表明，高浓度的 MEL-A 使更多的淀粉颗粒嵌入面团网络中。一系列产品质量评估表明，含有 2.0% MEL-A 的冷冻面团馒头具有最大的比容（2.981 mL/g）、最高的弹性（77.47%）、更均匀和多孔的面包屑结构。此外，MEL-A 对馒头的风味特征也有积极的影响，这在本研究中是首次探索。因此，这些结果表明 MEL-A 有望作为一种新型面团改良剂在食品工业中得到应用。
