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Effect of desalted egg white and gelatin mixture system on frozen dough

文献类型： 外文期刊

作者： Zhou, Bin 1 ; Dai, Yalei 1 ; Guo, Dashan 1 ; Zhang, Jiajia 1 ; Liang, Hongshan 2 ; Li, Bin 2 ; Sun, Jing 4 ; Wu, Jian 5 ;

作者机构： 1.Hubei Univ Technol, Natl 111 Ctr Cellular Regulat & Mol Pharmaceut, Sch Biol Engn & Food,Hubei Key Lab Ind Microbiol, Key Lab Fermentat Engn,Minist Educ, Wuhan 430068, Peoples R China

2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

3.Huazhong Agr Univ, Key Lab Environm Correlat Dietol, Minist Educ, Wuhan, Peoples R China

4.Hubei Acad Agr Sci, Inst Anim Husb & Vet Med, Wuhan, Peoples R China

5.Jiaxing Acad Agr Sci, Jiaxing, Zhejiang, Peoples R China

关键词： Salted duck egg white; Gelatin; Frozen dough; Water state; Rheology

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：11.504； 五年影响因子：11.357 ）

ISSN： 0268-005X

年卷期： 2022 年 132 卷

页码：

收录情况： SCI

摘要： During freezing, the formation and recrystallization of ice crystals cause damage to the frozen dough. The effect of desalted duck egg white and gelatin (DDG) on the overall changes of frozen dough during storage was studied. The results showed that the addition of DDG slowed down the increase of the freezable water content and water fluidity of dough, increased the elastic and viscous modulus, and reduced the loss tangent (tan delta) during the frozen storage process, thus improving the quality of frozen dough. After 28 days of frozen storage in the presence of DDG, the levels of free thiols in frozen dough increased less than those in the control group, weakening the damage to the secondary structure and microstructure of the protein. The addition of DDG had a positive effect on the quality of frozen dough during the 0-28 days frozen storage.

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