Effects of natural inulin on the rheological, physicochemical and structural properties of frozen dough during frozen storage and its mechanism

被引：21
作者：
Lou, Xueqi [1 ,2 ]
Yue, Chonghui [1 ,2 ]
Luo, Denglin [1 ,2 ]
Li, Peiyan [1 ,2 ]
Zhao, Yingyu [1 ,2 ]
Xu, Yunfeng [1 ,2 ]
Wang, Libo [1 ,2 ]
Bai, Zhouya [1 ,2 ]
机构：
[1] Henan Univ Sci & Technol, Coll Food & Bioengn, Luoyang 471023, Peoples R China
[2] Henan Univ Sci & Technol, Henan Engn Res Ctr Food Mat, Luoyang 471023, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2023年 / 184卷
关键词：
Natural inulin; Frozen dough; Rheological properties; Protein; Water distribution; FREEZE-THAW CYCLES; BREAD DOUGH; SECONDARY STRUCTURE; WATER; PROTEIN; POLYMERIZATION; CAPACITY; GLUTENIN; QUALITY;
D O I：
10.1016/j.lwt.2023.114973
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 & PRIME; and G & DPRIME;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.
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页数：10
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