LAUSR

BACKGROUND A series of deterioration in frozen dough bread is easy to happen in store sales, resulting in tremendous economic waste. Therefore, it is imperative to find natural additives to improve the storage staling. The effects of Mulberry leaf polysaccharides (MLP) were discussed in terms of baking, retrogradation, and microstructural aspects in frozen dough bread. RESULTS The incorporation of MLP improved the specific volume and reduced the hardness of bread during room storage, in which the 1% MLP showed the best results. The results of XRD and FTIR showed that the crystallinity was decreased and formation of double helix structure was inhibited with the incorporation of MLP. Meanwhile, the result of LF-NMR demonstrated that the addition of MLP was advantageous for retarding water migration and distribution with reduced water loss. It can be seen intuitively from the SEM that MLP improved the gluten network with a more smooth and flat system. CONCLUSION MLP improved the quality of bread during storage, delayed the degradation of internal structure, and can be used as an effective natural additive to improve the storage stability of baked food. Among them, 1% MLP could achieve the effect. This article is protected by copyright. All rights reserved.