Journal
FOOD CHEMISTRY
Volume 265, Issue -, Pages 18-22Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.05.065
Keywords
Hard wheat; Soft wheat; Frozen dough; Starch; Properties
Funding
- National Undergraduate Training Programs for Innovation of China, China [201810359055]
- Fundamental Research Funds for the Central Universities, United Kingdom [PA2017GDQT0018]
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Properties of starches isolated from soft and hard wheat dough after freezing/thawing (F/T) treatment were investigated. Significance of results was observed between isolated hard wheat starch (HWS) and soft wheat starch (SWS), but both cultivars showed an increase in the amounts of damaged starch and leaching proteins, lipids, and amylose with F/T cycles. The freezing-treated HWS exhibited a higher swelling power and peak, trough, breakdown and final viscosity than SWS after F/T treatment. The onset, peak and conclusion gelatinization temperatures and the enthalpy of the isolated HWS determined by differential scanning calorimetry, decreased throughout F/T cycles. Concomitantly, the bread containing freezing-treated HWS exhibited a lower bread specific volume and harder crumb firmness, which might be associated with its significant structural changes induced by F/T treatment.
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