Liu Haocheng, Yang Jiguo, Xu Yujuan, Wen Jing, Zhou Jinfeng, Xu Zhijie, Li Jian, Sun Xueke, Si Weili
Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
Foods. 2025 Jan 20;14(2):326. doi: 10.3390/foods14020326.
This study investigated the impact of glycerol monooleate (MO) at varying levels (0.3%, 0.6%, 0.9%, and 1.2%) on the quality and baking properties of frozen dough. Low-field NMR and MRI were used to analyze the moisture distribution, water migration, and structural changes during frozen storage. The results indicated that MO reduced the content of free water, leading to a decrease in the spin-spin relaxation time of free water (T23). At the same time, the increase in the content of bound water resulted in an increase in the spin-spin relaxation time of bound water (T21). Rheological and SEM analyses revealed that MO preserved the dough's microstructure and improved its rheological properties, reducing mechanical damage and inhibiting free water crystallization. This study found that by 8 weeks of frozen storage, the frozen dough containing 0.6% MO exhibited the best fermentation performance, with a larger fermentation volume and specific volume, and lower bread hardness, measuring 80 mL, 3.48 mL/g, and 1.10 N, respectively. These findings highlight MO's potential in terms of enhancing frozen dough quality by maintaining the moisture balance and structural integrity during storage, offering a practical approach to improving bakery product quality.
本研究调查了不同水平（0.3%、0.6%、0.9%和1.2%）的单油酸甘油酯（MO）对冷冻面团品质和烘焙特性的影响。采用低场核磁共振和磁共振成像技术分析冷冻储存过程中的水分分布、水迁移和结构变化。结果表明，MO降低了自由水含量，导致自由水的自旋-自旋弛豫时间（T23）缩短。同时，结合水含量的增加导致结合水的自旋-自旋弛豫时间（T21）延长。流变学和扫描电子显微镜分析表明，MO保留了面团的微观结构，改善了其流变学特性，减少了机械损伤并抑制了自由水结晶。本研究发现，冷冻储存8周后，含有0.6%MO的冷冻面团表现出最佳的发酵性能，发酵体积和比容更大，面包硬度更低，分别为80 mL、3.48 mL/g和1.10 N。这些发现突出了MO在储存期间通过维持水分平衡和结构完整性来提高冷冻面团品质方面的潜力，为改善烘焙产品质量提供了一种实用方法。
