Effects of natural inulin on the rheological, physicochemical and structural properties of frozen dough during frozen storage and its mechanism
Xueqi Lou, Chonghui Yue, Denglin Luo, Peiyan Li, Yingyu Zhao, Yunfeng Xu +2 more
LWT
Abstract
The impact of various substitution levels of natural inulin on the rheological, physicochemical and structural properties of frozen dough was evaluated in this study. Natural inulin increased the G′ and G″ of samples. Natural inulin dough displayed characteristics with increasing the stability of the protein structure, enhancing the interaction of tightly bound water with protein and starch polymers, and more uniform gluten network structure. The freezing and frozen storage processes can lead to dough quality deterioration. Natural inulin could alleviate damage of long-term frozen storage to dough quality, protecting the protein and gluten network structure, reducing the loss of tightly bound water to degree. Generally, various substitution levels of natural inulin had a positive effect on the rheological, physicochemical and structural properties of dough. The 5 g/100 g natural inulin could better alleviate the quality deterioration of frozen dough during frozen storage and improve the quality of frozen dough.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
natural inulin increased G′ and G″ of samples
“Natural inulin increased the G′ and G″ of samples.”
natural inulin alleviated damage of long-term frozen storage to dough quality
“Natural inulin could alleviate damage of long-term frozen storage to dough quality, protecting the protein and gluten network structure, reducing the loss of tightly bound water to degree.”
natural inulin enhanced interaction of tightly bound water with protein and starch polymers
“Natural inulin dough displayed characteristics with increasing the stability of the protein structure, enhancing the interaction of tightly bound water with protein and starch polymers, and more unifo...”