Hydrocolloids as Additives have been used for improving the quality of frozen dough for a long time. In this work, the effects of sodium carboxymethyl cellulose (CMC) on quality changes of frozen dough in storage were studied. The water loss rate of the dough and water holding capacity were measured. Rheological and texture properties of the frozen dough were measured by a rheometer and a texture analyzer, respectively. Scanning electron microscopy (SEM) was used to characterize surface network structure and protein structure changes of the frozen dough. Our results reveal that the addition of CMC can inhibit the formation of ice crystals and recrystallization, thus effectively stabilizing the molecular structure of starch, and resulting in more uniform moisture distribution in the frozen dough. When 3% addition of CMC, the water holding capacity of the two kinds of dough reached the best, and the water loss rate of corn dough reached the lowest. The cohesion of the two kinds of dough reaches the maximum with 3 wt% addition of CMC, while the hardness and chewiness of wheat and corn multigrain dough reaches the maximum with 3 wt% and 4 wt% addition of CMC, respectively. The results show proper CMC addition (3 wt% and 4 wt%) finally improves the stability and qualities of the frozen dough. The research concerning the effects of CMC on quality of frozen dough provides better understanding for the frozen food industry.

中文翻译：

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羧甲基纤维素钠对不同冷冻面团贮藏稳定性及品质的影响


长期以来，亲水胶体作为添加剂一直被用来改善冷冻面团的质量。本工作研究了羧甲基纤维素钠（CMC）对冷冻面团储藏过程中品质变化的影响。测量面团的失水率和保水能力。分别通过流变仪和质构分析仪测量冷冻面团的流变学和质构特性。使用扫描电子显微镜（SEM）表征冷冻面团的表面网络结构和蛋白质结构变化。结果表明，CMC的添加可以抑制冰晶的形成和重结晶，从而有效稳定淀粉的分子结构，使冷冻面团的水分分布更加均匀。当CMC添加量为3%时,两种面团的保水性达到最佳,玉米面团的失水率达到最低。当CMC添加量为3 wt%时，两种面团的内聚力达到最大，而小麦和玉米杂粮面团的硬度和咀嚼度分别在CMC添加量为3 wt%和4 wt%时达到最大。结果表明，适当的 CMC 添加（3 wt% 和 4 wt%）最终提高了冷冻面团的稳定性和质量。 CMC对冷冻面团品质影响的研究为冷冻食品行业提供了更好的认识。