Effects of Polysaccharide Hydrocolloids on Dough Characteristics of Quick-frozen Raw-dough Sticks and the Quality of Deep-fried Dough Sticks

被引：0

作者：

Liu, Xinyu ^{[1
]}

Guan, Junjun ^{[1
]}

Xu, Zhaoyong ^{[2
]}

Zheng, Mingjun ^{[2
]}

Zhu, Jinfeng ^{[1
]}

Song, Shijia ^{[1
]}

Gao, Feng ^{[1
]}

机构：

[1] College of Biological Engineering, Henan University of Technology, Zhengzhou,450000, China

[2] Henan Mai Mian Xiang Food Co., Ltd., Xuchang,461002, China

来源：

Science and Technology of Food Industry | 2023年 / 44卷 / 08期

关键词：

D O I：

10.13386/j.issn1002-0306.2022070205

中图分类号：

学科分类号：

摘要：

To systematically study the effects of seven common polysaccharide hydrocolloids (kappa-carrageenan (KC), Konjac glucomannan (KGM), sodium alginate (SA), arabic gum (GA), hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), guar gum (GG))on the properties of doughs in the production of quick-frozen dough sticks and the quality of deep-fried dough sticks before and after raw-dough quick-freezing, OPLS-DA cluster analysis, Pearson correlation were adopted to perform comprehensive analysis for physical, physicochemical and sensory properties. The research results revealed that polysaccharide hydrocolloids had significant effects on the hardness of kneaded dough (r=0.62, P=0.0200.05). Adding GA presented the greatest effect on the elasticity of fermented dough (P © 2023 Editorial Department of Science and Technology of Food Science.

引用

页码：125 / 134

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