A Strategy Using Hydrocolloids and Sourdough to Improve the Quality of Frozen Pre-Baked Waffles for Efficient Microwave Reheating

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-16 DOI:10.1111/1750-3841.70559

Zichen Zhou, Min Zhang, Chung Lim Law, Qing Sun, Yiping Chen

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Abstract

Microwave enables rapid food reheating to edible temperatures within short timeframes. However, frozen pre-baked waffles often undergo severe texture hardening and moisture loss during microwave processing, with limited effective mitigation strategies currently available. This study investigated the physical quality improvement of reheated waffles using 20% sourdough (SD) and four hydrocolloids at concentrations of 0.1%–0.5%: hydroxypropyl methylcellulose (HPMC), guar gum (GG), xanthan gum (XG), and high-acyl gellan gum (HG). Results demonstrated that 0.5% HG achieved optimal improvement among hydrocolloids, reducing hardness by 42.02%, increasing specific volume by 33.97%, and decreasing moisture loss by 24.89% relative to controls. Comparatively, 20% SD reduced hardness by 54.13%, increased specific volume by 69.99%, and lowered moisture loss by 38.00%. By contrasting the cryoprotective mechanisms of hydrocolloids versus SD throughout refrigerated storage and microwave reheating, this study identifies the most efficacious additives and concentrations, providing a practical solution for enhancing reheating quality in frozen cereal-based products.

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利用水胶体和酵母提高冷冻预焙华夫饼微波加热质量的策略。

微波可以在短时间内将食物快速加热到可食用的温度。然而，冷冻预烤华夫饼在微波加工过程中往往会出现严重的质地硬化和水分流失，目前有效的缓解策略有限。本研究以20%的酵母（SD）和四种浓度为0.1%-0.5%的水胶体（羟丙基甲基纤维素（HPMC）、瓜尔胶（GG）、黄原胶（XG）和高酰基结冷胶（HG））为原料，研究了再加热华夫饼的物理品质改善。结果表明，与对照相比，0.5% HG对水胶体的改善效果最佳，硬度降低42.02%，比容提高33.97%，水分损失降低24.89%。相比之下，20% SD可使硬度降低54.13%，比体积提高69.99%，水分损失降低38.00%。通过对比水胶体和SD在冷藏和微波再加热过程中的冷冻保护机制，本研究确定了最有效的添加剂和浓度，为提高冷冻谷物产品的再加热质量提供了实用的解决方案。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.