Elucidation on the fermentation capacity improvement of frozen dough by sanxan

• Published in: Food science & technology 2023-07, Vol.184, p.114937, Article 114937
• Main Authors: Liu, Mei, Sun, Le, Qin, Guolan, Zhang, Jin, Wei, Yangkun, Shen, Yunpeng, Ma, Hao, Dang, Wenqian, Li, Jie, Liang, Ying, Li, Limin, Zheng, Xueling, Liu, Chong
• Format: Article
• Language: English
• Subjects: death; disulfide bonds; fermentation; Fermentation capacity; Frozen dough; gluten; Gluten proteins; Sanxan; survival rate; Yeast; yeasts
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2023.114937

The fermentation capacity of frozen dough determines its handling properties and the quality of final product. In this study, the effects of sanxan on the fermentation capacity of frozen dough during freeze-thawed cycles (FTCs) were investigated. The results showed that 0.5% sanxan improved the fermentation capacity of frozen dough during FTCs. An increase in yeast survival rate indicated that frozen dough with 0.5% sanxan (sanxan-dough) inhibited the death of yeast and improved the gas-production ability of yeast. After 8FTCs, compared with control-dough, the disulfide bond content of sanxan-dough significantly increased, the stability of secondary structure was enhanced, the continuity and strength of gluten network were improved; these results indicated that 0.5% sanxan enhanced the gas-holding ability of frozen dough. This study explored a new horizon for the fermentation capacity’ improvement of frozen dough by sanxan in term of yeast and gluten proteins. •Sanxan improved the fermentation capacity of frozen dough.•Sanxan alleviated the death of yeast cells in frozen dough.•Sanxan heightened the strength, connectivity and uniformity of gluten network.•Sanxan improved the gas-production and holding ability of frozen dough.