Journal
FOOD HYDROCOLLOIDS
Volume 80, Issue -, Pages 8-14Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2018.01.030
Keywords
Carboxymethyl cellulose sodium; Degree of substitution; Frozen dough; State of water; Rheology; Baking performance
Categories
Funding
- National Natural Science Foundation of China [31501530]
- Technical Innovation Program of Hubei province [2017ABA150]
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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.
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