Alleviative effects of Dendrobium officinale polysaccharide on the quality deterioration of frozen dough and corresponding bread

Jiang-Peng S 1 , Jia-Qin F 2 , Chuang L 2 , Shou-Ping L 2 , Chin-Ping T 3 , Ping-Ping W 4 Show all authors , Xiong F 5 , Chun C 6

Affiliations 

  • 1 SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
  • 2 Guangzhou Restaurant Group Likofu Food Company Ltd., Guangzhou 510640, China
  • 3 Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, Malaysia
  • 4 School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China
  • 5 SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
  • 6 SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China. Electronic address: chenc@scut.edu.cn
Int J Biol Macromol, 2025 Feb 05.
PMID: 39920928 DOI: 10.1016/j.ijbiomac.2025.140705

Abstract

Dendrobium officinale polysaccharide (DOP), a natural hydrocolloid derived from polysaccharides, holds significant promise for enhancing the quality of frozen dough-based products. This research systematically examined the effects of DOP on the quality attributes of both frozen dough and the resulting bread throughout the period of frozen storage. Findings demonstrated that DOP enhanced thermal stability and slowed starch retrogradation. Dough containing 1.2 % DOP showed increased water absorption (68.63 ± 0.21 %), extended development time (8.63 ± 0.25 min), and decreased stability time (9.33 ± 0.06 min), along with diminished gluten strength and gelatinization viscosity. Moreover, higher concentrations of DOP markedly inhibited water migration, curtailed the rise in freezable water content, and reduced moisture loss during frozen storage (p 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

Similar publications