Effects of Tremella polysaccharide on frost resistance of frozen dough considering water state, physical property and gluten structure

To explore the effects of Tremella polysaccharide (TP) on frost resistance in dough, different concentrations of TP (0, 0.2, 0.4, 0.6, 0.8, and 1.0 %) were added to frozen dough, and the effects on the water state, physical property, and gluten structure of the dough were studied. The results showed that 0.6 % TP concentration caused a reduction in the freezable water content and growth rate of free water, and inhibited the recrystallization of ice in dough during frozen storage. The tensile test and rheological analysis results showed that 0.6 % TP concentration could significantly protect the tendons of dough and thus maintain its dominant elasticity. Free sulfhydryl group content determination and infrared spectrum scanning confirmed that 0.6 % TP concentration yielded the lowest transition of the ordered structure to a disordered structure in the dough and maintained the integrity of the dough gluten structure with minimal porosity. These findings indicate that TP can be used as a potent food cryoprotectant to mitigate the deterioration of frozen dough quality and has promising application prospects in the food industry.