Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles
| Autor: | Cheng-Ran Guan, Ting-Ting Li, Jian-Ya Qian, Xiaoyan Zhou, Xiangli Ding, Hui Zhang |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Health (social science) Recrystallization (geology) Plant Science freezing lcsh:Chemical technology 01 natural sciences Health Professions (miscellaneous) Microbiology Article 0404 agricultural biotechnology Antifreeze protein 010608 biotechnology freeze-thaw Dynamic modulus lcsh:TP1-1185 Food science chemistry.chemical_classification dough Ice crystals food and beverages barley 04 agricultural and veterinary sciences Dynamic mechanical analysis 040401 food science Gluten chemistry Volume (thermodynamics) Fermentation antifreeze protein Food Science |
| Zdroj: | Foods, Vol 9, Iss 1698, p 1698 (2020) Foods Volume 9 Issue 11 |
| ISSN: | 2304-8158 |
| Popis: | In order to verify the cryoprotective effect of an antifreeze protein (BaAFP-1) obtained from barley on bread dough, the effect of BaAFP-1 on the rheological properties, microstructure, fermentation, and baking performance including the proofing time and the specific volume of bread dough and bread crumb properties during freezing treatment and freeze-thaw cycles were analysed. BaAFP-1 reduced the rate of decrease in storage modulus and loss modulus values during freezing treatment and freeze-thaw cycles. It influenced the formation and the shape of ice formed during freezing and inhibited ice recrystallization during freeze-thaw. BaAFP-1 maintained gas production ability and gas retention properties, protected gluten network and the yeast cells from deterioration caused by ice formation and ice crystals recrystallisation in dough samples during freezing treatment and freeze-thaw treatment. It slow down the increase rate of hardness of bread crumb. The average area of pores in bread crumbs decreased significantly (p < 0.05) as the total number of pores increased (p < 0.05), and the addition of BaAFP-1 inhibited this deterioration. These results confirmed the cryoprotective activity of BaAFP-1 in bread dough during freezing treatment and freeze-thaw cycles. |
| Databáze: | OpenAIRE |
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