Abstract: In this paper, the effect of adding basil seed gum (BSG) on the physicochemical and structural properties of starch in frozen dough was investigated. BSG was added to the dough, after 0, 4 and 8 freeze-thaw cycles, the solubility, swelling power, thermal properties, crystalline structure and in vitro digestibility of the starch in the dough were analyzed. Results showed that the addition of BSG increased the amylose content and decreased the solubility, swelling power and gelatinization enthalpy of the starch. The long-range ordered degree and short-range ordered degree of the starch increased significantly $ (P<0.05) $ after freeze-thaw treatment, while the addition of BSG effectively inhibited the structural rearrangement of starch molecules and decreased the relative crystallinity and short-range ordered structure of the starch. In addition, BSG reduced the in vitro digestibility of the starch and promoted the formation of continuous dense dough microstructure. These results showed that the addition of BSG could effectively reduce the damage of ice crystals on starch structure, thus improving the quality of frozen dough.
Keywords: basil seed gum(BSG); frozen dough; wheat starch; freeze-thaw cycle; physicochemical property
合肥工业大学学报自科版