Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough

卷:221

Wang, Pei ; Yang, Runqiang ; Gu, Zhenxin ; Xu, Xueming ; Jin, Zhengyu

Nanjing Agr Univ

关键词: Yeast/chemical leavener;    Frozen dough;    Steamed bread;    Gassing properties;    Gluten deterioration;   

DOI  :  10.1016/j.foodchem.2016.10.108

学科分类：食品科学和技术

【 摘 要 】

The present study comparatively evaluated the evolution of yeast and chemical leavened steamed bread dough (YLD/CLD) quality during freeze/thaw (FT) cycles. The steamed bread quality of CLD was more freeze-stable than that of the YLD after 3 FT cycles. Decreased yeast viability contributed to the loss of gassing power in YLD while no significant differences were observed for CLD during FT cycles. However, faster gas release rate in frozen CLD indicated gas retention loss due to the distortion of gluten network. Glutenin macropolymers (GMP) depolymerization via breakage of inter-chain disulfide (SS) bonds and conversions of alpha-helix and beta-turn to beta-sheet structures were the main indicators of gluten deterioration. Gluten network was more vulnerable in frozen YLD, resulting in detectable loss of viscoelasticity. The results suggested that supplement of chemical leavener contributed to a more freeze-tolerant gluten network besides its stable gassing power. (C) 2016 Elsevier Ltd. All rights reserved.