Polygonatum polysaccharides improving the physicochemical property and quality of fermented frozen dough.

The impacts of polygonatum polysaccharide (PP) on the hydrocolloid behavior and quality of fermented frozen dough were studied. Adding 0.2 %, 0.5 %, and 1 % (w/w) of PP effectively improved gluten structure in dough and enhance the elasticity modulus, viscosity modulus of frozen dough, suggesting the improved viscoelasticity. While the amount of PP higher than 1.0 % reduced the storage modulus and tan δ of fermented frozen dough. Although PP-enriched fermented frozen dough displayed a more intact and smoother microstructure during storage, excessive PP (more than 3.0 %) impaired the gluten backbone of dough. Adding PP also effectively reduced the crystallinity of starch and the water loss from frozen dough. Additionally, yeast displayed high viability in the presence of 0.2 %, and 0.5 % of PP, contributing to larger height-diameter ratios of fermented frozen dough. The study provides a theoretical basis for the utilization of PP as a promising technofunctional improver for frozen dough.