Optimization of additives and their combination to improve the quality of refrigerated dough

In this study, emulsifiers (sugar ester and sodium stearoyl lactylate), hydrocolloids (guar gum and carboxy methyl cellulose), oxidizers (ascorbic acid and azobisformamide), and enzymes (xylanase and α-amylase) were added into refrigerated dough and revealed their totally different characteristics over 5 days of refrigeration. The optimal refrigerated dough formulation appeared to be the one containing 1% sugar ester, 1% sodium stearoyl lactylate (SSL), 10 mg/kg xylanse and 0.04% ascorbic acid. This optimal formulation predicted a continuous and stable gluten matrix. The secondary structure of refrigerated dough containing optimal formulation remained unchanged while a decrease of 7.00% in α-helix content was observed in control refrigerated dough. It might be ascribed to the enhanced physical intra/intermolecular associations (cross-links or entanglements) of the polymeric chains. These results suggested that the combination of certain additives have a synergistic effect on maintaining the structural characteristics of refrigerated dough.