Improvement of oat β-glucan on the quality deterioration of frozen wheat dough and steamed bread.
作者信息
Wang Yuxiao, Wang Yanan, Wang Zhiwei, Hao Sijia, Xiang Siyuan, Su Wentao, Tan Mingqian
机构信息
State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Dalian Key Laboratory for Precision Nutrition, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Dalian Xinghaiwan Laboratory, Dalian 116034, Liaoning, China.
Department of Food Science, College of Light Industry, Liaoning University, Shenyang 110031, Liaoning Province, China.
出版信息
Food Chem. 2025 Sep 4;494:146258. doi: 10.1016/j.foodchem.2025.146258.
Investigating how cereal-derived polysaccharides mitigate the cold denaturation of dough carries substantial significance for improving the quality of cereal-based products. This study aimed to assess the effects of laboratory-prepared oat β-glucan and commercial oat β-glucan on the structural properties and quality of wheat flour, frozen dough, and the resultant steamed bread. Our data indicated that β-glucan with higher molecular weight (1.1 × 10 Da) endowed dough with superior freeze-thaw stability. Freezable water content of frozen dough with 5 % β-glucan was decreased by 15.7 % compared to control group, demonstrating the β-glucan inhibited ice crystal formation and destruction of gluten network. Moreover, steamed bread made from frozen dough containing 5 % β-glucan was softer with stronger antioxidant activities and storage stability. Those results proved that the β-glucan promoted cross-linking between gluten proteins and starch granules and could be used as food cryoprotectants to mitigate deterioration of frozen dough quality.
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