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  • Title: Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage.
    Author: Yang S, Zhao X, Liu T, Cai Y, Deng X, Zhao M, Zhao Q.
    Journal: Food Chem; 2024 May 15; 440():138194. PubMed ID: 38104447.
    Abstract:
    The effects of apple fiber on gluten structure and corresponding frozen dough quality during frozen storage were studied. The addition of 0.50% and 0.75% apple fiber effectively preserved gluten structure by inhibiting the breakage of disulfide bonds and promoting the formation of hydrogen bonds. Notably, the presence of 0.75% apple fiber increased the β-turn of gluten from 29.60% to 33.84%. Fiber-enriched frozen dough exhibited a smoother and more compact microstructure, but excessive fiber addition (more than 1.00%) had adverse effects. The freezable water content of frozen dough decreased as fiber addition increased. Correspondingly, the addition of 1.50% apple fiber resulted in a 56.08% increase in storage modulus, indicating improved viscoelasticity of the dough. Consequently, the addition of 0.50% and 0.75% apple fiber alleviated the quality deterioration of frozen dough bread in terms of larger specific volume, softer and more uniform crumb.
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