Effects of the Mixture of Tremella and Dendrobium officinale Polysaccharides on Frozen Dough Storage Stability and Baking Characteristics
XIAO Haihui
SU Jiangpeng
ZHANG Chunhong
FU Xiong
DENG Yuanda
CHEN Chun
PENG Yunping
Abstract：Tremella polysaccharide(TP)and Dendrobium officinale polysaccharide(DOP)are natural polysaccharide-based hydrocolloids with considerable potential to enhance the performance of frozen dough and increase its nutritional value.To assess the effects of natural polysaccharides on frozen dough,the influence of TP-DOP polysaccharide mixtures on the stability of frozen dough was investigated systematically.The results showed that TP-DOP enhanced the thermal stability of the dough and delayed starch retrogradation.Dough with 1.2 wt.%TP-DOP addition exhibited the highest water absorption rate(67.80%),the longest formation time(8.42 min),and the shortest stability time(9.47 min),along with decrease in gluten strength and pasting viscosity.Moreover,0.8%TP-DOP significantly inhibited water migration,delayed the increase in freezable water content,and reduced moisture loss in the dough during frozen storage,effectively preventing the deterioration of the rheology and microstructure of the frozen dough(P<0.05).After 8 weeks of frozen storage,the dough with 0.8 wt.%TP-DOP exhibited a moisture loss rate of 8.06%and freezable water content of 37.28%.Bread made from this dough exhibited superior baking properties,including lower hardness(1 944.20 g)and higher specific volume(3.20 mL/g).These results indicate that TP-DOP can serve as a natural additive to enhance the stability of frozen dough during storage,with optimal improvements at 0.8 wt.%addition.This study provides a reference for the application of TP-DOP in high-quality food production and the development of complex frozen-dough processing methods.
Keywords：frozen doughDendrobium officinale polysaccharidetremella polysaccharidemoisture conditionbread qualityfrozen dough improvement
Publication Date：2026-01-20
Online Publishing Date：2026-03-31(First online date of this platform, not the publication date of the document)
Pages：11( 203-213 )