Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough

被引：107
|
作者：
Xin, Chen [1 ,2 ,3 ]
Nie, Linjie [1 ,2 ]
Chen, Hongliang [1 ,2 ]
Li, Jing [1 ,2 ,3 ]
Li, Bin [1 ,2 ,3 ]
机构：
[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
[2] Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Wuhan, Hubei, Peoples R China
[3] Funct Food Engn & Technol Res Ctr Hubei Prov, Wuhan, Hubei, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2018年 / 80卷
基金：
中国国家自然科学基金;
关键词：
Carboxymethyl cellulose sodium; Degree of substitution; Frozen dough; State of water; Rheology; Baking performance; FREEZE-THAW CYCLES; WHEAT-FLOUR; QUALITY; STORAGE; PARAMETERS; GLUTEN; IMPACT; GUMS; GUAR;
D O I：
10.1016/j.foodhyd.2018.01.030
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Influence of carboxymethyl cellulose sodium (CMCNa) with different degree of substitution (DS = 0.5, 0.8, and 1.1) on water distribution, rheological property, microstructure, and baking performance of frozen bread dough were studied during frozen storage. Results revealed that addition of CMCNa slowed the increase of freezable water content and tand of dough during frozen storage, and CMCNa with high DS had more beneficial effects on inhibition the change of freezable water content and tand. The CMCNa weakened the influence of the frozen treatment on the water mobility and stabilized the microstructure. The bread made from frozen dough possessed larger specific volume and smaller hardness with addition of CMCNa. And the high DS CMCNa showed the most positive effect on baking quality of frozen dough during the frozen storage from 0 to 8 weeks. (C) 2018 Elsevier Ltd. All rights reserved.
引用
收藏
页码：8 / 14
页数：7
相关论文
共 35 条
  • [21] Scanning electron microscopy, rheological characteristics, and bread-baking performance of wheat-flour dough as affected by enzymes
    Indrani, D
    Prabhasankar, P
    Rajiv, J
    Rao, GV
    JOURNAL OF FOOD SCIENCE, 2003, 68 (09) : 2804 - 2809
  • [22] Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure
    Li, Yan
    Wang, Yu
    Qiu, Xi
    Fan, Mingcong
    Wang, Li
    Qian, Haifeng
    FOODS, 2023, 12 (19)
  • [23] Impact of basil seed gum on the textural, rheological properties, water state, gluten depolymerization and microstructure of frozen dough
    Chen, Ning
    Yang, Qin
    Zhang, Chun-Chun
    Chen, Han-Qing
    JOURNAL OF CEREAL SCIENCE, 2023, 112
  • [24] Contribution of yeast freezing to the quality of frozen dough: Rheological properties, protein depolymerization, gluten conformation and water state
    Guo, Lunan
    He, Xinyang
    Wang, Yihang
    Liu, Guodong
    Wu, Chunsen
    Xu, Xueming
    Qian, Jian-Ya
    FOOD BIOSCIENCE, 2024, 61
  • [25] Effects of frozen storage on texture, microstructure, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough
    Jasim Ahmed
    Linu Thomas
    A. Al-Hazza
    Journal of Food Measurement and Characterization, 2021, 15 : 1258 - 1269
  • [26] Effect of lyophilized jumbo squid (Dosidicus gigas) fin and mantle muscle on dough properties and bread baking performance of commercial wheat flour
    Ramirez-Suarez, J. C.
    Islas-Rubio, A. R.
    Montoya-Ballesteros, L. C.
    Granados-Nevarez, M. C.
    Vazqucz-Lara, F.
    Pachcco-Aguilar, R.
    Lugo-Sanchcz, M. E.
    CYTA-JOURNAL OF FOOD, 2012, 10 (01): : 57 - 62
  • [27] Influence of Degree of Substitution of Carboxymethyl Cellulose on High Performance Silicon Anode in Lithium-Ion Batteries
    Wang, Xinxin
    Liu, Jian
    Gong, Zhengliang
    Huang, Chaofan
    He, Shuaishuai
    Yu, Lubing
    Gan, Lihui
    Long, Minnan
    ELECTROCHEMISTRY, 2019, 87 (01) : 94 - 99
  • [28] Long-term frozen storage of wheat bread and dough - Effect of time, temperature and fibre on sensory quality, microstructure and state of water
    Eckardt, J.
    Ohgren, C.
    Alp, A.
    Ekman, S.
    Astrom, A.
    Chen, G.
    Swenson, J.
    Johansson, D.
    Langton, M.
    JOURNAL OF CEREAL SCIENCE, 2013, 57 (01) : 125 - 133
  • [29] Evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added during freeze-thawed cycles
    Li, Jie
    Sun, Le
    Li, Bolun
    Liu, Mei
    Liang, Ying
    Ma, Hao
    Dang, Wenqian
    Wu, Xiaonan
    Li, Limin
    Zheng, Xueling
    JOURNAL OF CEREAL SCIENCE, 2022, 108
  • [30] Effect of molecular mass and degree of substitution of carboxymethyl cellulose on the formation electrostatic complexes with lentil protein isolate
    Wang, Yingxin
    Pillai, Prasanth K. S.
    Nickerson, Michael T.
    FOOD RESEARCH INTERNATIONAL, 2019, 126
1234