دورية أكاديمية
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Effect of magnetic fields on the structure, properties, baking performance of frozen wheat dough at different frozen stage.

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العنوان: Effect of magnetic fields on the structure, properties, baking performance of frozen wheat dough at different frozen stage.
المؤلفون: Jin Y; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China., Wei L; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China., Yang N; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China. Electronic address: yangna@jiangnan.edu.cn., Xu X; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; International Joint Laboratory on Food Safety, Synergetie Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China., Jin Z; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; International Joint Laboratory on Food Safety, Synergetie Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
المصدر: Food chemistry [Food Chem] 2024 Sep 30; Vol. 453, pp. 139709. Date of Electronic Publication: 2024 May 17.
نوع المنشور: Journal Article; Evaluation Study
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: Triticum*/chemistry , Freezing* , Bread*/analysis , Flour*/analysis , Magnetic Fields*, Glutens/chemistry ; Glutens/analysis ; Cooking
مستخلص: As an emerging physical technology, magnetic fields have been used to improve the quality of frozen and refrigerated foods. This study compared the effect of applying a static magnetic field (2 mT) at different stages of freezing and storage on the quality of frozen dough. Results suggested that the magnetic field significantly impacted frozen dough quality. It not only prevented the formation of ice crystals during the pre-freezing stage but also inhibited ice crystal growth during the following frozen storage. This effect helped to maintain the integrity of gluten proteins and their adhesion to starch granules by preventing the breakage of disulfide bonds and the depolymerization of gluten macromolecules. It was also observed that yeast inactivation and glutathione release were reduced, resulting in improved air retention and air production capacity of the dough. This, in turn, led to a more appealing volume and texture quality of the finished 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. Data availability. Data will be made available on request.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
فهرسة مساهمة: Keywords: Frozen dough; Gluten protein; Magnetic field; Water properties; Yeast
المشرفين على المادة: 8002-80-0 (Glutens)
تواريخ الأحداث: Date Created: 20240523 Date Completed: 20240602 Latest Revision: 20240602
رمز التحديث: 20240603
DOI: 10.1016/j.foodchem.2024.139709
PMID: 38781908
قاعدة البيانات: MEDLINE
الوصف
تدمد:1873-7072
DOI:10.1016/j.foodchem.2024.139709