Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulin.

This study aims to investigate the effects of phosphorylated long-chain inulin (PF) with different degrees of substitution on frozen dough. Phosphorylated derivatives with low (PF1), medium (PF3), and high (PF6) degrees of substitution were prepared. PF significantly enhanced the water-binding capacity of frozen dough, yeast activity, gluten protein stability, and the quality of frozen dough steamed bread. Specifically, 3 %PF6 increased the total yeast colony count from 62.5 × 10^5 to 125 × 10^5 CFU/g (0 W), improved fermentation height, significantly reduced the frozen water content in the dough, inhibited ice crystal growth, and enhanced dough stability. After 5 W of freezing, 3 %PF3 significantly promoted the formation of SS, reduced gluten particle size, and enhanced the continuity of the gluten network. Additionally, 3 % PF6 notably suppressed steamed bun rancidity & mold growth, enhanced porosity, and decreased relative crystallinity from 25.56 % to 15.40 %. These results demonstrate PF's application value in frozen flour products, fostering its implementation in frozen food domains.