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Food Chem. 2019 Jan 30;272:76-83. doi: 10.1016/j.foodchem.2018.08.047. Epub 2018 Aug 10.

Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough.

Author information

1
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
2
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China.
3
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China. Electronic address: bbhwu@scut.edu.cn.

Abstract

To better understand the effect of interesterified blend-based fast-frozen special fat (IBSF) on the quality of frozen dough, the physical properties and microstructure of frozen dough were investigated. The presence of IBSF in the frozen dough increased the gelatinization enthalpy (from 0.16 to 0.26 J/g) and decreased the degree of retrogradation (from 81.3% to 53.8%). The frozen dough added with IBSF also exhibited enhanced extensibility and greater flexibility. Data of DSC and Low-field NMR demonstrated that addition of IBSF significantly reduced the freezable water content and mobility of free water. SEM analysis showed that the starch granules were arranged in the gluten network of frozen dough. Compared with the corresponding physical blend-based special fat and commercial special fat, IBSF not only exhibited favorable influence on the quality of frozen dough, but didn't have trans-fatty acid. These results suggest that IBSF is promising in the preparation of prefrozen fast food.

KEYWORDS:

Frozen dough; Frozen water content; Microstructure; Physical properties; Special fat; Water distribution

PMID:
30309607
DOI:
10.1016/j.foodchem.2018.08.047
[Indexed for MEDLINE]

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