Effects of natural inulin on the rheological, physicochemical and structural properties of frozen dough during frozen storage and its mechanism

The impact of various substitution levels of natural inulin on the rheological, physicochemical and structural properties of frozen dough was evaluated in this study. Natural inulin increased the G′ and G″ of samples. Natural inulin dough displayed characteristics with increasing the stability of the protein structure, enhancing the interaction of tightly bound water with protein and starch polymers, and more uniform gluten network structure. The freezing and frozen storage processes can lead to dough quality deterioration. Natural inulin could alleviate damage of long-term frozen storage to dough quality, protecting the protein and gluten network structure, reducing the loss of tightly bound water to degree. Generally, various substitution levels of natural inulin had a positive effect on the rheological, physicochemical and structural properties of dough. The 5 g/100 g natural inulin could better alleviate the quality deterioration of frozen dough during frozen storage and improve the quality of frozen dough. •Frozen storage had negative effect on the dough quality.•The G′ and G″ of frozen dough increased after introduction natural inulin.•The introduction of natural inulin changed the water state and distribution of frozen doughs.•Natural inulin resulted in a more homogeneous structure in the dough.•Natural inulin could alleviate the quality deterioration of frozen dough during frozen storage.