Evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added during freeze-thawed cycles

Abstract

Based on the strong hydrophilicity, freeze-thawed stability and special “gel-forming in cold water, and gel strength-strengthening during heating” properties of water-soluble sanxan, the evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added during freeze-thawed cycles was performed. The addition of 0.5% sanxan reduced the freezable water content, slowed down the loss and migration of water and inhibited ice recrystallization, and improved the freeze-thawed stability of frozen dough during freeze-thawed cycles. Additionally, 0.5% sanxan increased the hardness, chewiness and springiness of steamed bread. Meanwhile, the specific volume and stomatal structure were improved, indicating 0.5% sanxan alleviated the deterioration of steamed bread quality. This study provides a rationale for the alteration on water state of frozen dough and quality of steamed bread with 0.5% sanxan added during freeze-thawed cycles, which is of great significance to further developing the application of sanxan in frozen foods.