Effect of enzymatic hydrolysis of arabinoxylan on the quality of frozen dough during the subfreezing process

Abstract

BackgroundsThe objective of this investigation was to examine the impact of enzymatic hydrolysis of arabinoxylan (AX) on frozen dough quality under subfreezing conditions. The dough was subjected to freezing at −40 °C for 2 h and then stored at −9 °C, −12 °C, and − 18 °C for 15 days. The water loss, freezable water content, water migration and microstructure of the dough were measured.ResultsThe dough containing 0.8% cellulase enzymatically hydrolyzed AX (CAX) exhibited the shortest duration to traverse the maximum ice crystal formation zone (6.5 min), while the dough with xylanase enzymatically hydrolyzed AX (XAX) demonstrated a faster freezing rate than did the dough with CAX. The inclusion of both XAX and CAX in the dough resulted in the lowest freezable water loss and reduced freezable water content and free water content levels, whereas the inclusion of xylanase‐cellulase combined with enzymatically hydrolyzed AX resulted in higher free water content levels. The textural properties of the subfreezing temperature dough were not significantly different from those at −18 °C and sometimes even approached or surpassed the quality observed in the control group rather than frozen at −18 °C. In addition, the gluten network structure remains well preserved in XAX‐ and CAX‐containing doughs with minimal starch damage.ConclusionThe enzymatic hydrolysis of AX from wheat bran can be used as a useful additive to improve the quality of frozen dough.This article is protected by copyright. All rights reserved.