Effect of freezing rate and frozen storage on the rheological properties and protein structure of non-fermented doughs

文献类型： 外文期刊

第一作者： Yang, Jingjie

作者： Yang, Jingjie;Zhang, Bo;Zhang, Yingquan;Rasheed, Mohsin;Guo, Boli;Yang, Jingjie;Gu, Shuqin

作者机构：

关键词： Frozen non-fermented dough; Rheological properties; Protein structure; Micro-structure

期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.354； 五年影响因子：5.144 ）

ISSN： 0260-8774

年卷期： 2021 年 293 卷

页码：

收录情况： SCI

摘要： The objective of this study was to investigate the effects of the freezing rate and frozen storage duration on the rheological properties and protein structure of the non-fermented dough. The samples were frozen at -40 (0.149 degrees C/min), -30 (0.086 degrees C/min) and -20 degrees C (0.039 degrees C/min), and stored at -18 degrees C for 30 days. Freezing at -40 and -30 degrees C led to minimal changes in the rheological properties of the non-fermented dough. Additionally, -40 degrees C freezing resulted in higher maximum creep compliance (J(max)) and lower zero shear viscosity (eta(0)). The content of glutenin macro-polymers (GMP) decreased gradually throughout the storage period, while that of free thiol groups (-SH) increased significantly, especially for samples frozen at -20 degrees C. Fourier transform infrared (FTIR) spectroscopy showed that slower freezing rate and prolonged storage led to a significant decrease in the proportion of alpha-helices, and a notable increase in that of beta-sheets and random coils. The gluten network was severely deteriorated by a slower freezing rate but was relatively intact in the -40 and -30 degrees C frozen dough samples.

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