Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten

被引：43

作者：

Yang, Zixuan ^{[2
]}

Xu, Dan ^{[2
]}

Zhou, Hongling ^{[2
]}

Wu, Fengfeng ^{[2
]}

Xu, Xueming ^{[1
,2
,3
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[3] Jiangnan Univ, Natl Engn Lab Cereal Fermentat Technol, Wuxi 214122, Jiangsu, Peoples R China

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2022年 / 212卷

基金：

中国国家自然科学基金;

关键词：

Wheat starch; Particle size; Gluten; Frozen dough; BREAD DOUGH; FLOUR; FUNCTIONALITY; STORAGE; PROTEINS; GRANULES; QUALITY;

D O I：

10.1016/j.ijbiomac.2022.05.144

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The effects of starch and gluten on the physicochemical properties of frozen dough were studied using reconstituted flour. The profiles of frozen dough were studied by Mixolab, rheometer, scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). Results revealed that starch, rather than gluten, played a decisive role in mixing properties. The breakdown and aggregation of the gluten network structure as well as the formation of ss-turns and ss-sheets in the frozen dough would be aggravated by the freezing of wheat starch. Smaller wheat starch granules (B-Type granules) affected the secondary structure of gluten network more than larger granules (A-Type granules), resulting in greater rheological property changes. The viscoelastic properties and freezable water content of frozen dough were more influenced by the freezing of gluten.

引用

页码：517 / 526

页数：10

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