Evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added during freeze-thawed cycles

被引：30
作者：
Li, Jie [1 ,2 ]
Sun, Le [1 ,2 ]
Li, Bolun [1 ,2 ]
Liu, Mei [1 ,2 ]
Liang, Ying [3 ]
Ma, Hao [1 ,2 ]
Dang, Wenqian [1 ,2 ]
Wu, Xiaonan [1 ,2 ]
Li, Limin [1 ,2 ]
Zheng, Xueling [1 ,2 ]
机构：
[1] Henan Univ Technol, Natl Engn Lab, Key Lab Henan Prov, Zhengzhou 450001, Peoples R China
[2] Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou 450001, Peoples R China
[3] Henan Univ Technol, Coll Biol Engn, Zhengzhou 450001, Peoples R China
来源：
JOURNAL OF CEREAL SCIENCE | 2022年 / 108卷
关键词：
Sanxan; Frozen dough; Freeze -thawed cycles; Water state; ANTIFREEZE PROTEIN; HYDROCOLLOIDS; MOBILITY; GLUTEN;
D O I：
10.1016/j.jcs.2022.103564
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Based on the strong hydrophilicity, freeze-thawed stability and special "gel-forming in cold water, and gel strength-strengthening during heating" properties of water-soluble sanxan, the evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added during freeze-thawed cycles was performed. The addition of 0.5% sanxan reduced the freezable water content, slowed down the loss and migration of water and inhibited ice recrystallization, and improved the freeze-thawed stability of frozen dough during freeze-thawed cycles. Additionally, 0.5% sanxan increased the hardness, chewiness and springiness of steamed bread. Meanwhile, the specific volume and stomatal structure were improved, indicating 0.5% sanxan alleviated the deterioration of steamed bread quality. This study provides a rationale for the alteration on water state of frozen dough and quality of steamed bread with 0.5% sanxan added during freeze-thawed cycles, which is of great significance to further developing the application of sanxan in frozen foods.
引用
收藏
页数：7
相关论文
共 30 条
  • [1] Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate
    Akbarian, Mina
    Koocheki, Arash
    Mohebbi, Mohebbat
    Milani, Elnaz
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2016, 53 (10): : 3761 - 3769
  • [2] Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage
    Bárcenas, ME
    Benedito, C
    Rosell, CM
    [J]. FOOD HYDROCOLLOIDS, 2004, 18 (05) : 769 - 774
  • [3] Comparison of different bread types: Chemical and physical parameters
    Carocho, Marcio
    Morales, Patricia
    Ciudad-Mulero, Maria
    Fernandez-Ruiz, Virginia
    Ferreira, Elisabete
    Heleno, Sandrina
    Rodrigues, Paula
    Barros, Lillian
    Ferreira, Isabel C. F. R.
    [J]. FOOD CHEMISTRY, 2020, 310
  • [4] The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze-thaw cycles
    Chen, Xu
    Wu, Jin-hong
    Li, Ling
    Wang, Shao-yun
    [J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2017, 243 (07) : 1149 - 1156
  • [5] Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles
    Ding, Xiangli
    Zhang, Hui
    Wang, Li
    Qian, Haifeng
    Qi, Xiguang
    Xiao, Jianhui
    [J]. FOOD HYDROCOLLOIDS, 2015, 47 : 32 - 40
  • [6] Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread
    Fu, Yang
    Liu, Xiaorong
    Xie, Qianran
    Chen, Lei
    Chang, Chao
    Wu, Wendi
    Xiao, Shensheng
    Wang, Xuedong
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 151
  • [7] Effects of Hydrocolloids on the Rheological Characteristics of Dough and the Quality of Bread Made From Frozen Dough
    Gharaie, Zahra
    Azizi, Mohammad Hossein
    Barzegar, Mohsen
    Aghagholizade, Roya
    [J]. JOURNAL OF TEXTURE STUDIES, 2015, 46 (05) : 365 - 373
  • [8] Wheat flour constituents: how they impact bread quality, and how to impact their functionality
    Goesaert, H
    Brijs, K
    Veraverbeke, WS
    Courtin, CM
    Gebruers, K
    Delcour, JA
    [J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2005, 16 (1-3) : 12 - 30
  • [9] Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality
    He, Yijie
    Guo, Jinying
    Ren, Guoyan
    Cui, Guoting
    Han, Sihai
    Liu, Jianxue
    [J]. FOOD CHEMISTRY, 2020, 330
  • [10] Structural and physical properties of sanxan polysaccharide from Sphingomonas sanxanigenens
    Huang, Haidong
    Wu, Mengmeng
    Yang, Hongpeng
    Li, Xiaoyan
    Ren, Mengnan
    Li, Guoqiang
    Ma, Ting
    [J]. CARBOHYDRATE POLYMERS, 2016, 144 : 410 - 418
123