Journal
FOOD CHEMISTRY
Volume 297, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.05.176
Keywords
Dietary fiber-rich fractions; Frozen dough; Texture kinetic; Thermal property; Water mobility; Gluten
Funding
- Shanghai Municipal Agricultural Commission of China [2016NY001]
Ask authors/readers for more resources
The effect of dietary fiber-rich fractions on the texture, thermal, water distribution, and gluten properties of frozen dough during storage was investigated. These fractions could greatly improve retention of the texture properties, which was mainly related to water loss, and changes in freezable water proportion (FW) and gluten secondary structure. Kinetic studies showed that the fractions could change the nucleation type and ice crystal growth rate, with konjac flour significantly decreasing the ice growth rate from 0.0177 to 0.0048. These fractions could decrease FW by 15%-27% and restrict water mobility during storage. Moreover, gluten beta-sheets shifted toward beta-turns, while the beta-sheet values of potato and okara flours showed no significant change during storage. SEM confirmed that okara flour could suppress the deterioration of gluten. Generally, the potato, okara, and konjac flours represent excellent fortification materials that could improve the texture, reduce water mobility, and suppress deterioration of frozen dough during storage.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available