Journal of South China University of Technology(Natural Science Edition) ›› 2019, Vol. 47 ›› Issue (8): 38-47.doi: 10.12141/j.issn.1000-565X.180445

• Food Science & Technology • Previous Articles     Next Articles

Effects of HPMC and GOD on the Quality of Frozen Dough and Baked Bread

ZHAO Qiangzhong1 DU Cui1 CAI Yongjian1 HUANG Lihua1 TANG Yuxuan1 DENG Xinlun2 ZHAO Mouming1   

  1. 1． School of Food Science and Engineering，South China University of Technology，Guangzhou 510640，Guangdong，China; 2． Guangzhou Wenbang Biological Technology Co． ，Ltd． ，Guangzhou 511458，Guangdong，China
  • Received:2018-09-04 Revised:2018-10-11 Online:2019-08-25 Published:2019-08-01
  • Contact: 赵谋明(1964-)，男，博士，教授，主要从事食品生物技术研究． E-mail:femmzhao@scut.edu.cn
  • About author:赵强忠(1976-)，男，博士，教授，主要从事食品生物技术研究． E-mail:qzzhao@ scut． edu． cn
  • Supported by:
    Supported by the Thirteenth-five National Key Research and Development Program of China(2016YFD0400803) and the National Natural Science Foundation of China(31571883)

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Abstract: A certain amount of hydroxypropyl methyl cellulose (HPMC) or glucose oxidase (GOD) were added into original frozen dough to investigate the effects of HPMC and GOD on the quality of frozen dough and baked bread． The results show that with the increasing addition of HPMC or GOD，the elastic modulus of frozen dough and the specific volume，springiness，resilience and sensory scores of bread firstly rose and then fell，and the hard- ness and chewiness of bread firstly decreased and then increased，and the indicators achieved peak value when HPMC，GOD at 0. 06%，0. 015‰ respectively． During freezing storage，the variation amplitude of the quality of frozen dough and bread was smaller than control when added HPMC or GOD，and the amplitude of variation of HPMC was the least，indicating that HPMC or GOD addition could maintain the storage quality of frozen dough， and the effect of HPMC was more significant．

Key words: hydroxypropyl methyl cellulose, glucose oxidase, frozen dough, bread, quality

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