Alleviative effects of Dendrobium officinale polysaccharide on the quality deterioration of frozen dough and corresponding bread

Dendrobium officinale polysaccharide (DOP), a natural hydrocolloid derived from polysaccharides, holds significant promise for enhancing the quality of frozen dough-based products. This research systematically examined the effects of DOP on the quality attributes of both frozen dough and the resulting bread throughout the period of frozen storage. Findings demonstrated that DOP enhanced thermal stability and slowed starch retrogradation. Dough containing 1.2 % DOP showed increased water absorption (68.63 ± 0.21 %), extended development time (8.63 ± 0.25 min), and decreased stability time (9.33 ± 0.06 min), along with diminished gluten strength and gelatinization viscosity. Moreover, higher concentrations of DOP markedly inhibited water migration, curtailed the rise in freezable water content, and reduced moisture loss during frozen storage (p < 0.05). The hydrophilic groups in DOP bound to free water, forming hydrogen bonds, which prevented the formation and growth of large ice crystals, thereby reducing deterioration of the microstructure and rheological properties of the frozen dough. Bread produced from DOP-enriched frozen dough exhibited improved baking performance, including enhanced textural properties, specific volume, slice structure, and color, particularly with higher concentrations of DOP. Consequently, DOP can serve as a natural enhancer to prevent the degradation of frozen dough quality.

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