Abstract
The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecular weight and the free sulfhydryl content of gluten proteins and the tensile properties of frozen dough all decreased. The addition of konjac glucomannan reduced the variations in the structural and rheological properties of gluten proteins/dough. Frozen dough with 2.5% added konjac glucomannan showed the highest water binding capacity and retarded the migration of water. Scanning electron microscopy and differential scanning calorimetry results also revealed that adding konjac glucomannan reduced the cracks and holes in the dough and enhanced its thermal stability. The correlations between mechanical characteristics and structure parameters further indicated that konjac glucomannan could not only stabilize the structures of gluten proteins but also bind free water to form more stable complexes, thereby retaining the rheological and tensile properties of the frozen dough.
Highlights
Frozen dough is increasingly used in making baked food and more Chinese cuisine, such as sweet dumpling balls, steamed buns, and dumplings [1], because of its advantages in many perspectives, such as saving time and retail expenses, prolonging the shelf-life of dough and facilitating standardization and large-scale production [2,3]
The protective effect of various amounts of Konjac glucomannan (KGM) on the structural and physicochemical variations of gluten proteins/dough at different periods of frozen storage is evaluated in the present study
The addition of KGM could alleviate the variations of structural properties of gluten proteins and the alterations of rheological and tensile properties of frozen dough
Summary
Frozen dough is increasingly used in making baked food and more Chinese cuisine, such as sweet dumpling balls, steamed buns, and dumplings [1], because of its advantages in many perspectives, such as saving time and retail expenses, prolonging the shelf-life of dough and facilitating standardization and large-scale production [2,3]. There are several problems in producing baking food from frozen dough. The overall quality of frozen dough declined gradually in frozen storage [4], which is closely related to the formation and change of the three-dimensional viscoelastic dough network. It depends on the intermolecular crosslinking of wheat gluten proteins and a variety of factors that can affect the crosslinking. Controlling the freezing rate and the Polymers 2019, 11, 794; doi:10.3390/polym11050794 www.mdpi.com/journal/polymers
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