New insight into the contribution of wheat starch and gluten to frozen dough bread quality  

作　　者：Zixuan Yang Dan Xu Hongling Zhou Fengfeng Wu Xueming Xu 

机构地区：[1]State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi,214122,PR China [2]School of Food Science and Technology,Jiangnan University,Wuxi,214122,PR China [3]National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi,214122,PR China

出　　处：《Food Bioscience》2022年第4期349-356,共8页食品生物科学（英文）

基　　金：supported by the National“Thirteenth Five-Year”Plan for Science&Technology Support of China(No.2018YFD0400604);National Natural Science Foundation of China(No.31872905);the Postgraduate Research&Practice Innovation Program of Jiangsu Province(No.KYCX20_1879);the China Scholarship Council(CSC,No.csc 202006790060).

摘　　要：The contribution of starch granules to the baking properties of frozen dough bread has been investigated using reconstituted dough method.The baking and aging characteristics of frozen dough bread were studied by texture analyzer,colorimeter,DSC,FTIR and LF-NMR.Results showed that starch had more impact on bread than gluten in specific volume of frozen dough bread,while gluten contributed more in color and cell density of frozen dough bread crumb during 8-weeks frozen storage.The changes of hardness mainly contributed to starch deterioration in first 4 weeks,then it was dominated by gluten in the later 4-8 weeks.A-Type granules have more effect on texture properties,number of cells and enthalpy of frozen dough bread during storage.B-Type granules contributed more on the size of cells in bread.The main aging change of wheat starch in profiles of bread was provided by A-Type granules during frozen storage.

关 键 词：Frozen storage RETROGRADATION Bread quality 

分 类 号：TS23[轻工技术与工程—粮食、油脂及植物蛋白工程]