Journal
FOOD CHEMISTRY
Volume 358, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129869
Keywords
Frozen dough; Freeze-thaw cycles; Gluten polymerization; Protein network analysis; AngioTool software
Funding
- National Key Research and Development Program of China [2018YFD0401003]
- National First-Class Discipline Program of Food Science and Technology [JUFSTR20180204]
- program for Distinguished Talents of Six Domains in Jiangsu Province [NY-009]
- program of Collaborative Innovation Center for Modern Grain Circulation and Safety in Jiangsu Province
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The study found that alkaline frozen dough with NaHCO3 showed better performance during freeze-thaw cycles, with larger specific volume and smaller hardness, while also inhibiting water mobility and enhancing freeze-thaw tolerance.
This study investigated the influence of NaHCO3 on the water state, gluten polymerization, microstructure and quality of frozen steamed bread dough during freeze-thaw cycles. Results showed that the steamed bread made from alkaline (0.4% NaHCO3) frozen dough possessed a larger specific volume and smaller hardness after 4 freeze-thaw cycles, than the non-alkaline dough group. The addition of NaHCO3 slowed the increase of freezable water content and water mobility of dough during freeze-thaw cycles, and the high amount of NaHCO3 (0.4%- 1%) showed the great effect. Compared with non-alkaline dough, the sodium dodecyl sulfate extractable protein proportion and free sulfhydryl level of alkaline dough increased less after freeze-thaw cycles, indicating a strengthened freeze-thaw tolerance of alkaline dough. Based on microstructure image and corresponding protein network analysis (PNA) results, the protein area and total protein length in alkaline dough remained at a higher level than non-alkaline group after 4 freeze-thaw cycles.
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