Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough

To better understand the effect of interesterified blend-based fast-frozen special fat (IBSF) on the quality of frozen dough, the physical properties and microstructure of frozen dough were investigated. The presence of IBSF in the frozen dough increased the gelatinization enthalpy (from 0.16 to 0.26 J/g) and decreased the degree of retrogradation (from 81.3% to 53.8%). The frozen dough added with IBSF also exhibited enhanced extensibility and greater flexibility. Data of DSC and Low-field NMR demonstrated that addition of IBSF significantly reduced the freezable water content and mobility of free water. SEM analysis showed that the starch granules were arranged in the gluten network of frozen dough. Compared with the corresponding physical blend-based special fat and commercial special fat, IBSF not only exhibited favorable influence on the quality of frozen dough, but didn't have trans-fatty acid. These results suggest that IBSF is promising in the preparation of prefrozen fast food.