ArticleFood chemistry: X2024
Construction of sodium alginate/trehalose/wheat starch ternary complex and its effects on storage stability of frozen dough system.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Cryoprotective Role of Soybean Oligosaccharides in Frozen Dough: Enhanced Gluten Stability and Bread Quality.Foods (Basel, Switzerland) · 2026Article
- Mitigative effects of carboxymethyl chitosan on the deterioration of gliadin tractility in frozen rice dough during frozen storage.Food chemistry: X · 2025Article
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5 authors.
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Abstract
In order to improve the quality of frozen dough, a calcium alginate-coated sodium alginate/trehalose/wheat starch ternary complex was designed in this paper. The ternary complex was added to dough, and the dough quality were measured after 0-30 d of frozen storage. The XRD and FT-IR results showed the ternary complex was mainly starchy crystal. The TGA curves showed the starting (To), peak (Tp) and termination temperature (Tc) were increased. The interaction between sodium alginate and trehalose enhanced the thermal performance of ternary complex. As the ternary complex addition to dough increased, the maximum ice crystal formation zone of the frozen dough passed faster, resulting in more uniform and smaller ice crystals. The dough with 0.8% addition contained more bound water and had better hardness, springiness and cohesiveness. In conclusion, the study provides a novel insight and understanding for the development of ternary complex as food additives in frozen food industry.
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