Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage

• Published in: Food chemistry 2019-11, Vol.297, p.124902-124902, Article 124902
• Main Authors: Jiang, Yongli, Zhao, Yimeng, Zhu, Yifan, Qin, Sizhou, Deng, Yun, Zhao, Yanyun
• Format: Article
• Language: English
• Subjects: Dietary fiber-rich fractions; Frozen dough; Gluten; Texture kinetic; Thermal property; Water mobility
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.05.176

[Display omitted] •Dietary fiber-rich fractions were used to maintain the quality of frozen dough.•Texture changes were correlated with water loss, water distribution, thermal property and gluten property.•Konjac flour decreased ice crystal growth rate and improved water bound.•Potato flour decreased thermal temperatures and maintain secondary structure.•Okara flour maintain secondary structure and microstructure of gluten. The effect of dietary fiber-rich fractions on the texture, thermal, water distribution, and gluten properties of frozen dough during storage was investigated. These fractions could greatly improve retention of the texture properties, which was mainly related to water loss, and changes in freezable water proportion (FW) and gluten secondary structure. Kinetic studies showed that the fractions could change the nucleation type and ice crystal growth rate, with konjac flour significantly decreasing the ice growth rate from 0.0177 to 0.0048. These fractions could decrease FW by 15%–27% and restrict water mobility during storage. Moreover, gluten β-sheets shifted toward β-turns, while the β-sheet values of potato and okara flours showed no significant change during storage. SEM confirmed that okara flour could suppress the deterioration of gluten. Generally, the potato, okara, and konjac flours represent excellent fortification materials that could improve the texture, reduce water mobility, and suppress deterioration of frozen dough during storage.