期刊论文

Chen, X.;Ding, W.

英文

Foods

2304-8158

2023

12

1

80-

10.3390/foods12010080

Conceptualization, X.C. and W.D.; methodology, X.C. and K.Z.; validation, K.Z.; investigation, K.Z. and Z.C.; data curation, K.Z. and Z.C.; writing—original draft preparation, K.Z.; writing—review and editing, X.C., L.C. and Y.F.; supervision, X.C. and W.D.; funding acquisition, X.C., W.D. and X.Z. All authors have read and agreed to the published version of the manuscript. This study was supported by Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) (Grant No. DZLY2021003), Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University) (Grant No. NJZ2021008), and Hubei Provincial Natural Science Foundation of China (Grant No. 2021CFB283).

本校为第一机构

The usage of tea polyphenols (TPs) as a natural food additive into non-fermented frozen dough (NFFD) has rarely been investigated, and results have been controversial. Hence, this study investigated the effect of TPs at various levels (0, 0.5, 1, and 2%) on the quality of NFFD stored from 0 to 4 weeks. The rheological characteristics, water state, protein, and its microstructure were analyzed by DSC, LF-NMR, SDS-PAGE, FT-IR, and SEM, respectively. Results showed that the 0.5% TP group delayed the deterioration of protein and inhibited the water migration in dough throughout the whole frozen st...