Yang Xue, Guo Jinying, Niu Mengli, Lu Can, Wang Ping, Luo Denglin
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, PR China.
Food Chem X. 2024 Jul 2;23:101608. doi: 10.1016/j.fochx.2024.101608. eCollection 2024 Oct 30.
The impact of fucoidan (FD) and sodium alginate (SA) addition (0.3, 0.6, and 0.9 g/100 g wheat flour, dry basis) and freezing time on the rheology, water, structural characteristics of dough, and the quality of end steamed bread was explored in this study. The results showed FD was more effective in improving the textural characteristics of frozen dough compared with SA. Meanwhile, the freezable and free water content of SA dough were lower than those of FD dough, with the most pronounced effect observed at 0.9%. Adding SA increased the storage modulus, loss modulus, and disulfide bond content of the dough. The addition of FD induced a denser gluten protein network with fewer pores. Furthermore, the addition of FD reduced the hardness and chewiness of steamed bread and increased its specific volume and lightness. Overall, FD could alleviate the quality deterioration of frozen dough and the corresponding steamed bread.
本研究探讨了添加岩藻多糖（FD）和海藻酸钠（SA）（0.3、0.6和0.9 g/100 g小麦粉，干基）以及冷冻时间对面团流变学、水分、结构特性和最终馒头品质的影响。结果表明，与SA相比，FD在改善冷冻面团的质地特性方面更有效。同时，SA面团的可冷冻水和自由水含量低于FD面团，在0.9%时效果最为明显。添加SA增加了面团的储能模量、损耗模量和二硫键含量。添加FD诱导形成了孔隙较少、更致密的面筋蛋白网络。此外，添加FD降低了馒头的硬度和咀嚼性，增加了其比容和亮度。总体而言，FD可以缓解冷冻面团及其相应馒头的品质劣化。
