Effect of freezing and frozen storage of doughs on bread quality
Effect of freezing and frozen storage of doughs on bread quality
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DOI：
10.1021/jf000905w
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发表时间：
2001-02-01
影响因子：
6.1
通讯作者：
Añón, MC
中科院分区：
文献类型：
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作者：
Ribotta, PD;León, AE;Añón, MC
分析了冷冻和储存在冷冻条件下对面包质量，面包屑特性和谷替素的总体行为的影响。还研究了不同添加剂对面包质量的影响。获得的结果表明，在-18摄氏度下的冷冻和存储会降低面包质量。与用基本配方制成的（无添加剂）制备的样品中储存的样品中储存的样品，添加了添加的二酰甘油三酸酯，面筋和瓜尔胶的二乙酰氨基酸酯，麸质和瓜尔胶产生的面包更大，更开放的面包屑结构（无添加剂）。所有分析的添加剂都增加了证明时间。面包屑坚硬，随着面团冷冻的储存和面包老化时间的增加而增加。通过对从冷冻面团中提取的SDS溶剂蛋白聚集体的电泳分析，观察到高分子质量的麸质亚基的量减少。该结果表明，在冷冻条件下储存过程中，面包的蛋白质基质进行了解聚。
The effects of freezing and storage in frozen conditions on bread quality, crumb properties, and aggregative behavior of glutenins were analyzed. The effect of different additives on bread quality was also studied. The results obtained showed that freezing and storage at -18 degreesC decreased the bread quality. Samples stored in frozen conditions supplemented with diacetyl-tartaric acid ester of monoglycerides, gluten, and guar gum produced breads of greater volume and more open crumb structure than those prepared with the base formulation (without additives). All additives analyzed increased the proof time. Crumb firmness increased with dough frozen storage and bread aging time at 4 degreesC. A decrease in the amount of glutenin subunits of high molecular mass was observed by electrophoresis analysis of the SDS-soluble proteins aggregates extracted from the frozen dough. This result suggested that the protein matrix of bread underwent depolymerization during storage in frozen conditions.