Impact of corn microporous starch on the moisture distribution and microstructure of non-fermented frozen dough
Ruonan Jia, Huanhuan Yuan, Zhimin Deng, Lulu Bai, Zhili Pan, Yong Yang, Zhongmin Huang, Mengmeng Lei
Abstract
: The issues of surface dehydration, cracking, and a rough internal structure in frozen dough are primarily associated with water migration and ice crystal growth during freezing. This study investigated the effects of corn microporous starch on water-related properties of non-fermented frozen dough, including freezing kinetics, water distribution, freezable water content, and microstructure. Within the range of 0-5%, the freezing rate of the dough initially increased and then decreased as the concentration of corn microporous starch rose. The frozen water loss ratio and freezable water content exhibited a similar trend, decreasing first and then increasing ( p < 0.05). When the concentration of corn microporous starch was 3%, the freezing time was minimized, the bound water content reached its peak, the free water content was at its lowest, and water migration within the tissue was minimal. Scanning electron microscopy and laser confocal imaging revealed that the binding between starch and gluten in the frozen dough became tighter, resulting in a more complete network structure. Consequently, incorporating an appropriate amount corn microporous starch represents a viable approach to enhance the quality of non-fermented frozen dough by optimizing its water distribution and structural integrity.