New insight into the contribution of wheat starch and gluten to frozen dough bread quality

被引：23

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, Peoples R China

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

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

来源：

FOOD BIOSCIENCE | 2022年 / 48卷

基金：

中国国家自然科学基金;

关键词：

Frozen storage; Retrogradation; Bread quality; TEXTURE PROPERTIES; WATER MOBILITY; BEHAVIOR;

D O I：

10.1016/j.fbio.2022.101777

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The contribution of starch granules to the baking properties of frozen dough bread has been investigated using reconstituted dough method. The baking and aging characteristics of frozen dough bread were studied by texture analyzer, colorimeter, DSC, FTIR and LF-NMR. Results showed that starch had more impact on bread than gluten in specific volume of frozen dough bread, while gluten contributed more in color and cell density of frozen dough bread crumb during 8-weeks frozen storage. The changes of hardness mainly contributed to starch deterioration in first 4 weeks, then it was dominated by gluten in the later 4-8 weeks. A-Type granules have more effect on texture properties, number of cells and enthalpy of frozen dough bread during storage. B-Type granules contributed more on the size of cells in bread. The main aging change of wheat starch in profiles of bread was provided by A-Type granules during frozen storage.

引用

页数：8

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