Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility

文献类型： 外文期刊

第一作者： Yang, Jingjie

作者： Yang, Jingjie;Chen, Li;Guo, Boli;Zhang, Bo;Zhang, Yingquan;Li, Ming

作者机构：

关键词： Thawing treatments; Frozen non-fermented dough; Rheological properties; Protein structure; Water mobility

期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：4.075； 五年影响因子：4.646 ）

ISSN： 0733-5210

年卷期： 2022 年 108 卷

页码：

收录情况： SCI

摘要： The objective of this study was to elucidate the rheology differences between the dough with different thawing methods in terms of protein structure and water mobility. The frozen dough samples were thawed by three methods: refrigerator (4 degrees C), proofer (25 degrees C, 85% RH), and microwave (1000W), respectively. Results showed that the rheological properties of doughs produced by refrigerator and proofer-thawing were closer to untreated dough than that produced by microwave thawing. Contrastingly, microwave-thawing produced doughs with a harder and less elastic texture. Besides, refrigerator and microwave thawing tended to have highest and lowest percentage of large polymeric proteins (LPP), respectively. A significant decrease in the proportion of alpha-helices, accompanied with the increased beta-sheets and random coils was obtained from the microwave thawing group (P< 0.05). Furthermore, microwave-thawing had the biggest impact on water mobility and distribution, followed by proofer and refrigerator-thawing. The refrigerator-thawing produced dough samples with a more intact inner structure, indicating less damage and impact on the quality of dough.

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