Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage.
Food Chem
; 440: 138194, 2024 May 15.
Article
in En
| MEDLINE
| ID: mdl-38104447
ABSTRACT
The effects of apple fiber on gluten structure and corresponding frozen dough quality during frozen storage were studied. The addition of 0.50% and 0.75% apple fiber effectively preserved gluten structure by inhibiting the breakage of disulfide bonds and promoting the formation of hydrogen bonds. Notably, the presence of 0.75% apple fiber increased the ß-turn of gluten from 29.60% to 33.84%. Fiber-enriched frozen dough exhibited a smoother and more compact microstructure, but excessive fiber addition (more than 1.00%) had adverse effects. The freezable water content of frozen dough decreased as fiber addition increased. Correspondingly, the addition of 1.50% apple fiber resulted in a 56.08% increase in storage modulus, indicating improved viscoelasticity of the dough. Consequently, the addition of 0.50% and 0.75% apple fiber alleviated the quality deterioration of frozen dough bread in terms of larger specific volume, softer and more uniform crumb.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Malus
Language:
En
Journal:
Food Chem
Year:
2024
Document type:
Article
Affiliation country:
China