Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough
Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough
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DOI：
10.1016/j.foodres.2008.07.013
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发表时间：
2008-11
影响因子：
8.1
通讯作者：
Y. Kim;Weining Huang;G. Du;Zhengxing Pan;O. Chung
中科院分区：
文献类型：
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作者：
Y. Kim;Weining Huang;G. Du;Zhengxing Pan;O. Chung
采用响应面法研究海藻糖、转氨酶和蚕豆胶对新鲜和冷冻面团（−18°C下18周）的最大面团高度（Hm）和使用流变发酵仪F3的CO2产生量（CO2）以及新鲜和冷冻面团面包的比容和硬度的影响。对于新鲜和冷冻面团和面包的所有四个因变量，获得了回归模型的高R2（0.80-0.93%）。TR对两种面团的Hm和CO2影响显著（P <0.05），但对新鲜面团的比容影响显著（P <0.05）。TG显著提高了冷冻面团面包的比容和硬度（P <0.05），但不利于新鲜面包的比容和硬度。LBG对新鲜面团的CO2和冷冻面团面包的硬度有负面影响。研究表明，TG是冷冻面团面包中最有益的成分。
Response surface methodology was used to study the effects of trehalose, transglutaminase, and locus bean gum on maximum dough height (Hm) and amount of CO2production (CO2) with Rheofermentometer F3 of fresh and frozen doughs (18wk at −18°C), and specific volume and hardness of fresh and frozen dough breads. The high R2of regression models (0.80–0.93%) were obtained for all four dependent variables for fresh and frozen doughs and breads. TR was significantly (P⩽0.05) affecting Hm and CO2of both doughs but in opposite ways, but it did only significantly affect specific volume of fresh dough bread. TG significantly (P⩽0.05) improved specific volume and hardness for frozen dough bread, but was detrimental to those of fresh bread. LBG negatively affected CO2of fresh dough and hardness of frozen dough bread. The study suggested TG was the most beneficial ingredient for the frozen dough bread.