LAUSR

BACKGROUND Recently, frozen dough has become more popular because of its ability to be quickly transformed into freshly baked foods. During the storage and transport process, frozen dough would suffer some degree of damage caused by ice crystallization and recrystallization. Adding polysaccharides to frozen dough is a good way to solve this problem. Tamarind seed polysaccharide (TSP) has excellent ice crystal steady ability and has also been widely used in frozen foods. However, there is no study on the use of TSP in frozen dough. RESULTS TSP stabilized the bound water content, inhibited the freezable water content, and increased elasticity. Meanwhile, the dough added with different structures of TSP was less firm after 30 days of freezing compared to the dough without TSP, and the porosity and stomatal density of the prepared steamed bread gradually decreased. The addition of TSP reduced gluten deterioration during freezing process, thus decreasing the collapse and uneven porosity of the steamed bread. CONCLUSIONS The results could provide new insights into the structure of TSP and its effect on the quality characteristics of frozen dough. This article is protected by copyright. All rights reserved.