Abstract:

This study compared the effects of adding different modified starches, i.e., potato hydroxy propyl distarch
phosphate (HPDSP), tapioca acetate starch (TAS), hydroxy propyl starch (HPS) and potato acetate starch (PAS) on the
quality of non-fermented dough after freeze-thaw treatment. Results showed that the modified starches did not effectively
control water loss of frozen-thawed dough, but could lead to an increase in the relative content of deep-bound water and a
reduction in gelation capacity irrespective of the type or amount of modified starch. Firmness showed an initially downward and
then upward trend with increasing addition of modified starch, reaching maximum value lower than that of the control group.
The modified starches at low concentrations improved the textural properties of cooked sheets but had an adverse effect at high
concentration. The addition of TAS was not conducive to improving rheological properties of dough, while three other kinds
of modified starch at a low concentration (less than 5%) remarkably improved rheological properties of dough. Therefore, the
modified starches at low concentrations are effective for improving the quality of frozen and thawed dough.

Key words: modified starch, frozen-thawed non-fermented dough, quality improvement