Improvement of Texture Properties and Flavor of Frozen Dough by Carrot (Daucus carota) Antifreeze Protein Supplementation

文献类型： 外文期刊

第一作者： Zhang, Chao

作者： Zhang, Chao;Zhang, Hui;Wang, Li;Gao, Hong;Guo, Xlao Na;Yao, Hui Yuan

作者机构：

关键词： Antifreeze protein;frozen dough;Daucus carota;freezable water content;texture profile analysis;SPME-GC-MS

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

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收录情况： SCI

摘要： The effects of concentrated carrot protein (CCP) containing 15.4% (w/w) carrot (Daucus carota) antifreeze protein on texture properties of frozen dough and volatile compounds of crumb were studied.CCP supplementation lowered the freezable water content of the dough,resulting in some beneficial effects including holding loaf volume steadily and making the dough softer and steadier during frozen storage.Furthermore,SPME-GC-MS analysis showed CCP supplementation did not give any negative influences on volatile compounds of crumb and gave a pleasant aroma felt like Michelia alba DC from frans-caryophyllene simultaneously.Combining our previous results that CCP supplementation improves the fermentation capacity of the frozen dough,CCP could be used as a beneficial additive for frozen dough processing.

分类号： S13

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