Effects of combined octenyl succinic anhydride- and amylase-modified starch on frozen dough storage stability, processed bread quality and dietary digestion

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成果类型：

期刊论文

作者：

Jiabao Gong;Wenhan Xu;Changqing Zhang;Qingyue Zhu;Xinguang Qin*;...

通讯作者：

Xinguang Qin

作者机构：

[Jiabao Gong; Wenhan Xu; Changqing Zhang; Qingyue Zhu; Haizhi Zhang] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China

Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China

Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, China

[Andreas Blenow] Blennow Holding AB, Malmö, Sweden

[Xinguang Qin; Gang Liu] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, China

通讯机构：

[Xinguang Qin] C

College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, China

语种：

英文

期刊：

Food Hydrocolloids

ISSN：

0268-005X

年：

2026

卷：

171

页码：

111857

DOI：

10.1016/j.foodhyd.2025.111857

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

Stability of frozen dough is a key index to assess the quality of the final baked product. Starch, as the main component of dough, has a significant effect on freezing stability. In this study, wheat starch was modified by esterification with octenyl succinic anhydride (OSA), combined with glucoamylase and α-amylase hydrolytic treatmentsin combinations: OSA modified starch (OSAS), enzyme modified starch (EMS), OSA → enzyme modified starch (OEMS) and enzyme → OSA modified starch (EOMS) and added to doughs at 2 %, 4 %, 6 % concentrations. Inte...

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Effects of combined octenyl succinic anhydride- and amylase-modified starch on frozen dough storage stability, processed bread quality and dietary digestion

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