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《Farm Products Processing》 2018-01
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Study of the Preservation Effect of Polysaccharide Coating on Frozen Dough

WANG Wenhao;ZHANG Guangling;YANG Tiankui;ZHENG Yan;ZHUANG Chenjun;ZHONG Yu;Department of Food Science and Engineering,Shanghai Jiaotong University;Wilmar (Shanghai) Biotechnology Research and Development Center Co.,Ltd.;  
This experiment selected CMC,HPMC,sodium alginate,carrageenan,tamarind,pectin for dough coating in order to improve the storage properties. The dough was stored at -20℃ for 7 days,and the qualities and processing properties were analyzed. The results showed that frozen dough gradually lost water,the hardness decreased while springiness increased after storage. The chewiness and hardness of the fried dough cake reduced and oil content enhanced with time increasing. The edible coatings could reduce water loss and protect the texture of the dough,and improve the texture and decrease oil absorption of the fried dough cake. Among the raw materials,sodium alginate displayed the best performance followed by HPMC and CMC. The experiment provided some scientific basis and theoretical guidance for further improvement of the storage quality of the frozen dough products.
【Fund】: 金龙鱼营养与安全基金(0A16040007123);; 自然科学基金青年项目(31501533)
【CateGory Index】: TS213.2
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