Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb

The effects of concentrated carrot protein (CCP) containing 15.4% (w/w) carrot (Daucus carota) antifreeze protein on texture properties of frozen dough and volatile compounds of crumb were studied. The sensory quality and texture profile analysis results of bread with CCP supplementation were similar to those of the control. Meanwhile, CCP supplementation brought some beneficial effects in holding the loaf volume. Results of texture property analysis showed that the hardness of dough with CCP supplementation was softer and steadier than that of the control during frozen storage, mainly due to the lower freezable water content. Furthermore, solid phase micro-extraction (SPME)-GC-MS analysis showed CCP supplementation did not give negative influence on volatile compounds of crumb and brought a pleasant aroma felt like Michelia alba DC by trans-caryophyllene simultaneously. In conclusion, CCP could be used as a beneficial additive to frozen dough. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.