Study on the enhancement of texture and sensory attributes of frozen sweet dough bread using γ-poly glutamic acid

The effects of γ-poly glutamic acid (γ-PGA) produced by biological fermentation on the freezing resistance of frozen sweet dough and its bread-making properties are studied. Differential Scanning Calorimeter (DSC) , Texture Analyzer and sensory evaluation, and so on were used to investigate the antifreeze activity ofγ-PGA, and frozen water content, bread specific volume, texture and sensory attributes of frozen sweet dough with different amount of γ-PGA at different frozen storage conditions (frozen storage at constant and fluctuating temperature) . Results showed that:the antifreeze activity of γ-PGA was 8.027 g unfrozen water/g, indicating that γ-PGA had good antifreeze activity. The addition of γ-PGA into frozen sweet dough caused a significant decrease in ice melting enthalpy of frozen sweet dough (ΔHdough) , indicating that the freezable water content decreased significantly. The addition of 0.5% and 1% γ-PGA significantly improved the bread specific volume, texture and sensory scores of frozen sweet dough, and the bread made of frozen sweet dough with 1%γ-PGA was the best.