Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality

Yijie He; Jinying Guo; Guoyan Ren; Guoting Cui; Sihai Han; Jianxue Liu

doi:10.1016/j.foodchem.2020.127243

Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality

Food Chem. 2020 Nov 15:330:127243. doi: 10.1016/j.foodchem.2020.127243. Epub 2020 Jun 3.

Authors

Yijie He¹, Jinying Guo², Guoyan Ren¹, Guoting Cui¹, Sihai Han¹, Jianxue Liu³

Affiliations

¹ College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, China.
² College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, 471023 Luoyang, Henan Province, China; National Demonstration Center for Experimental Food Processing and Safety Education, 471023 Luoyang, Henan Province, China. Electronic address: guojinying8@163.com.
³ College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, 471023 Luoyang, Henan Province, China.

PMID: 32521403
DOI: 10.1016/j.foodchem.2020.127243

Abstract

The influences of konjac glucomannan (KGM) on the water distribution of frozen dough and steamed bread quaility made from frozen dough were addressed in this study. Low Field Nuclear Magnetic Resonance (LF-NMR) analysis demonstrated that the less tightly bound water of the dough was transferred to tightly bound water with the increase of KGM. Differential Scanning Calorimetry (DSC) showed that the freezable water of the frozen dough was transferred to non-freezable water with increasing the amount of KGM. DSC and LF-NMR results indicated the water state in the frozen dough was consistent. The addition of KGM enhanced the height and whiteness of steamed bread, but it decreased springiness, cohesiveness and resilience of steamed bread. As the KGM substitution rate increased, the hardness of steamed bread first decreased and then increased. The steamed bread with 1.5% of KGM showed the best quality.

Keywords: Frozen dough; Konjac glucomannan; Steamed bread; Water distribution.

MeSH terms

Bread / analysis*
Calorimetry, Differential Scanning
Freezing
Hardness
Magnetic Resonance Spectroscopy
Mannans / chemistry*
Models, Molecular
Molecular Conformation
Steam
Water / chemistry*

Substances

Mannans
Steam
Water
(1-6)-alpha-glucomannan