Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough

Abstract

The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecular weight and the free sulfhydryl content of gluten proteins and the tensile properties of frozen dough all decreased. The addition of konjac glucomannan reduced the variations in the structural and rheological properties of gluten proteins/dough. Frozen dough with 2.5% added konjac glucomannan showed the highest water binding capacity and retarded the migration of water. Scanning electron microscopy and differential scanning calorimetry results also revealed that adding konjac glucomannan reduced the cracks and holes in the dough and enhanced its thermal stability. The correlations between mechanical characteristics and structure parameters further indicated that konjac glucomannan could not only stabilize the structures of gluten proteins but also bind free water to form more stable complexes, thereby retaining the rheological and tensile properties of the frozen dough.

Influence of inulin–konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage

“…Konjac powder is a hydrocolloid polysaccharide composing of more than 95% glucomannan content. The other food ingredients for making the muffins were purchased from a local supermarket (NTUC FairPrice The concentration of inulin suspension and konjac suspension was prepared according to Zahn et al (2010) and Cui et al (2019), respectively.…”

“…(3/100 g) suspensions were prepared and added with the wet ingredients, which consisted of vanilla essence, egg, vegetable oil, and water according to Zahn et al (2010) and Cui et al (2019), respectively. The muffins were prepared with the following inulin to konjac ratio (0:100, 30:70, 50:50, 70:30, and 100:0) to replace 25% and 50% of vegetable oil.…”

Biological characteristics of the gluten-free sourdough system fermented by Lactobacillus plantarum ST-III and its effect on dough quality and nutritional value during freezing

“…Moreover, long-term exposure to a low temperature environment destroys the yeast cells in the bread, weakens the network structure of the dough gluten, reduces the gas quality of the dough, speeds up moisture migration and fission, and reduces protein digestibility ( Moroni et al 2011 ). Considering that the afore-mentioned limitations of freezing technology directly affect the manufacturing of baked goods on a standardized scale ( Bigne et al, 2019 , Cui et al, 2019 ), it is of great practical significance to design new products that can withstand these limitations in practical applications.…”

Effect of Konjac Glucomannan on Gelatinization, Retrogradation, and Gelling Properties of Frozen Wheat Starch

“…[ 3 ] These problems occur since the increase in the refrigeration time of frozen flour products leads to the deterioration of the gluten protein quality, yeast activity, and gas production capacity of the yeast. [ 4,5 ]…”

“…Konjac glucomannan (KGM), a natural hydrocolloid, is obtained from the tubers of Amorphophallus konjac plants, and consists of glucose and mannose linked by β‐1,4 glycosides in a ratio of 1:1.6. [ 4 ] It has a high water‐holding capacity. Its function as an additive is supported by its swelling, thickening, gelation, emulsifying, suspension, and cohesive properties.…”