Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread

Abstract

BACKGROUND Deterioration in frozen dough bread easily occurs in store, resulting in tremendous economic waste. Therefore, it is imperative to find natural additives to improve storage staling. The effects of mulberry leaf polysaccharides (MLP) were studied in terms of baking, retrogradation and microstructural aspects in frozen dough bread. RESULTS The incorporation of MLP improved the specific volume and reduced the hardness of bread during room storage, with 1% MLP showing the best results. The results of X‐ray diffraction and Fourier transform infrared spectroscopy showed that crystallinity was decreased and the formation of double helical structure was inhibited with the incorporation of MLP. Meanwhile, the results of low‐field nuclear magnetic resonance demonstrated that the addition of MLP was advantageous for retarding water migration and distribution, with reduced water loss. It can be seen intuitively from scanning electron microscopy that MLP improved the gluten network with a smoother and flatter system. CONCLUSION MLP improved the quality of bread during storage and delayed the degradation of internal structure, and can be used as an effective natural additive to improve the storage stability of baked food. 1% MLP showed the best results. © 2022 Society of Chemical Industry.

Effects of tamarind seed polysaccharides on physicochemical characteristics of frozen dough: structure–function relationship

“…Also, according to Xie et al ., hydrophilic gum could improve the specific volume by retaining the ability of the gluten starch complex. TSP has hydrophilic properties and helps maintain the strength of the gluten net and promote the uniformity of pores 46 …”

“…TSP has hydrophilic properties and helps maintain the strength of the gluten net and promote the uniformity of pores. 46…”

Extraction, purification, structural modification, activities and application of polysaccharides from different parts of mulberry

“…Frozen dough bread is prone to being stale and wasteful in shops. Xie 105 measured the specific volume, hardness, aging kinetics, and moisture content by using MLPs as natural additives and observed that MLPs reduced the storage kinetics of the storage process, retarded water migration and decreased bread water loss, which was credited with the hydroxyl structure of mulberry polysaccharides that can compete with that of bread. This is because the hydroxyl structure of mulberry leaf polysaccharides competes with the starch in bread for bound water, slowing down the undesirable phenomenon of structural hardening during storage.…”

Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization

“…Each sample was repeated 3 times. The hardness under different storage periods were fitted to the 'Avrami model' to calculate the staling rates of samples following the research method [6], and the Avrami equation was as follows:…”

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