The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality
| Autor: | Pei Wang, Xueming Xu, Zhengyu Jin, Tung-Ching Lee |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Glutens
biology Depolymerization Chemistry Flour fungi Wheat flour food and beverages Bread 04 agricultural and veterinary sciences General Medicine Steamed bread 040401 food science Gas retention Polymerization Analytical Chemistry Steam 0404 agricultural biotechnology Glutenin Freezing biology.protein Food science Food Science Leavening agent |
| Zdroj: | Food Chemistry. 211:27-33 |
| ISSN: | 0308-8146 |
| Popis: | Depolymerization of glutenin macropolymers (GMP) widely exists in the frozen dough with little effort in elucidating its effects on steamed bread quality. To clarify this, GMP was fractionated from wheat flour and reconstituted to yeast and chemical leavened dough (YLD/CLD). Results showed that with supplementary GMP fraction, depolymerization degree was alleviated in frozen dough. The bread quality loss from freezing was partially counteracted along with better preserved GMP content. Both of dough elasticity and gas retention capability were enhanced in GMP-enriched frozen dough. Gassing power in frozen YLD decreased while remained constant in CLD. Addition of GMP did not affect the gassing power, which allowed interpreting the improved bread qualities from the enhanced dough elasticity and gas retention capability. Based on the improved facts of frozen steamed bread dough quality with additional GMP fractions, this study revealed the pivotal role of GMP depolymerization on the frozen steamed bread dough quality. |
| Databáze: | OpenAIRE |
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