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
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