Effect of acetylated distarch adipate on fermentation properties of freeze-thawed post-fermented frozen dough and bread characteristics

The effects of different addition levels (5%, 10%, 15%) of acetylated distarch adipate (ADA) with high substitution degree (HADA), low substitution degree (LADA), and pre-gelatinized (PgADA) on the freeze-thaw stability of post-fermented frozen dough and the quality of bread were investigated. The addition of ADA decreased the fermentation rate and volume of dough. As ADA concentration increased, both the elastic modulus (G′) and viscous modulus (G″) increased, and tan δ values decreased. The addition of 15% PgADA and 5% HADA resulted in the lowest (7.00%) and highest (19.37%) creep strain, respectively. HADA and LADA promoted the transformation of strongly bound water into weakly bound water, whereas PgADA exhibited the opposite effect. PgADA significantly (P < 0.05) reduced the gelatinization temperature and enthalpy of dough, while increasing the content of α-helix structures in the dough in a dose-dependent manner. Increasing concentrations of HADA and LADA reduced the spacing between starch granules, while PgADA led to noticeable structural degradation. Regarding bread quality, ADA reduced the specific volume and increased the hardness, with the lowest specific volume at 1.67 mL/g and the highest hardness at 2370 g for bread containing 15% PgADA. ADA enhanced the water retention capacity of the bread and decreased the baking loss rate. Overall, the impact of ADA on the properties of post-fermented frozen dough and bread quality depended on both the addition levels and types.