دورية أكاديمية
Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread.
| العنوان: | Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread. |
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| المؤلفون: | Zhang F; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Guo J; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China. Electronic address: guojinying8@163.com., Li P; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Zhao F; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Yang X; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Cheng Q; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK., Elmore JS; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK., Wang P; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Cui C; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China. |
| المصدر: | Food chemistry [Food Chem] 2024 Jul 30; Vol. 447, pp. 138932. Date of Electronic Publication: 2024 Mar 04. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Bread*/analysis , Steam*, Water/chemistry ; Glutens/chemistry ; Freezing ; Flour/analysis |
| مستخلص: | The thawing method is critical for the final quality of products based on the frozen dough. The effects of ultrasound thawing, proofer thawing, refrigerator thawing, water bath thawing, ambient thawing, and microwave thawing on the rheology, texture, water distribution, fermentation characteristics, and microstructure of frozen dough and the properties of steamed bread were investigated. The results indicated that the ultrasound thawing dough had better physicochemical properties than other doughs. It was found that ultrasound thawing restrained the water migration of dough, improved its rheological properties and fermentation capacity. The total gas volume value of the ultrasound thawing dough was reduced by 21.35% compared with that of unfrozen dough. The ultrasound thawing dough displayed a thoroughly uniform starch-gluten network, and an enhanced the specific volume and internal structure of the steamed bread. In conclusion, ultrasound thawing effectively mitigated the degradation of the frozen dough and enhanced the quality of steamed bread. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2023. Published by Elsevier Ltd.) |
| فهرسة مساهمة: | Keywords: Frozen dough; Rheology; Steamed bread; Thawing methods; Water distribution |
| المشرفين على المادة: | 0 (Steam) 059QF0KO0R (Water) 8002-80-0 (Glutens) |
| تواريخ الأحداث: | Date Created: 20240314 Date Completed: 20240410 Latest Revision: 20240410 |
| رمز التحديث: | 20240410 |
| DOI: | 10.1016/j.foodchem.2024.138932 |
| PMID: | 38484546 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2024.138932 |