Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads
文献类型： 外文期刊
作者： Liu, Haocheng 1 ; Yang, Jiguo 2 ; Xu, Yujuan 1 ; Wen, Jing 1 ; Zhou, Jinfeng 2 ; Xu, Zhijie 1 ; Li, Jian 4 ; Sun, Xueke 4 ; Si, Weili 3 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Argi Food Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr & Rural Affairs, 133 Yiheng St,Dongguanzhuang Rd, Guangzhou 510610, Peoples R China
2.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China
3.Guangdong Lab Lingnan Modern Agr, Heyuan Branch, Heyuan 517000, Peoples R China
4.Dongguan Hsu Fu Chi Food Co Ltd, Dongguan 523118, Peoples R China
关键词： loaf; emulsifier; water distribution; microstructure; bakery product quality
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 2 期
页码：
收录情况： SCI
摘要： This study investigated the impact of glycerol monooleate (MO) at varying levels (0.3%, 0.6%, 0.9%, and 1.2%) on the quality and baking properties of frozen dough. Low-field NMR and MRI were used to analyze the moisture distribution, water migration, and structural changes during frozen storage. The results indicated that MO reduced the content of free water, leading to a decrease in the spin-spin relaxation time of free water (T23). At the same time, the increase in the content of bound water resulted in an increase in the spin-spin relaxation time of bound water (T21). Rheological and SEM analyses revealed that MO preserved the dough's microstructure and improved its rheological properties, reducing mechanical damage and inhibiting free water crystallization. This study found that by 8 weeks of frozen storage, the frozen dough containing 0.6% MO exhibited the best fermentation performance, with a larger fermentation volume and specific volume, and lower bread hardness, measuring 80 mL, 3.48 mL/g, and 1.10 N, respectively. These findings highlight MO's potential in terms of enhancing frozen dough quality by maintaining the moisture balance and structural integrity during storage, offering a practical approach to improving bakery product quality.
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