水溶性酵母β-葡聚糖对预发酵冷冻豆沙包生坯品质的影响OA

In this study,to mitigate quality deterioration in pre-fermented frozen red bean Baozi dough(PF-FRBBD)during freeze-thaw cycles,water-soluble yeast β-D-glucan(WSYG)was employed as an additive to investigate the effects of varying WSYG concentrations on gas production capacity,viable yeast count,moisture distribution,microstructure,and thermal properties of PF-FRBBD subjected to freeze-thaw cycles.Results revealed that,compared with non-frozen-thawed samples,PF-FRBBD subjected to 6 freeze-thaw cycles exhibited a 36.6%reduction in total gas production within 120 min and a 96.3%decrease in viable yeast count.Concomitantly,the water loss rate and water activity increased significantly(P<0.05),while the proportion of strongly bound water decreased,resulting in a rough and porous microstructure.After 6 freeze-thaw cycles,compared to the untreated samples,the PF-FRBBD supplemented with 0.5%WSYG showed a 17.2%increase in total gas production and a 66.7%increase in viable yeast count,with significant reductions in water loss rate and water activity(P<0.05),while maintaining an intact gluten network.In the 0.5%WSYG group,the specific volume and sensory score of steamed Baozi were determined as 1.67±0.02 mL/g and 63.5±1.6 points,respectively,reflecting a rise of 9.9%and 29.3%from untreated samples.The research findings affirm that water-soluble yeast β-D-glucan can effectively improve the quality of pre-fermented frozen red bean Baozi dough during freeze-thaw cycles,with the optimal addition level identified as 0.5%.