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The impact of magnetic field-assisted freeze-thaw treatment on the quality of foxtail millet sourdough and steamed bread

文献类型： 外文期刊

作者： Zhao, Wei 1 ; Weng, Jintong 2 ; Zhang, Xiaodi 1 ; Wang, Yunting 1 ; Li, Pengliang 1 ; Yang, Lei 2 ; Sheng, Qinghai 2 ; Liu, Jingke 1 ;

作者机构： 1.Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, Shijiazhuang 050051, Hebei, Peoples R China

2.Hebei Univ Econ & Trade, Coll Biosci & Engn, Shijiazhuang 050061, Hebei, Peoples R China

3.Hebei Agr Univ, Coll Food Sci & Technol, Baoding 071001, Peoples R China

关键词： Dough; Freeze-thaw; Foxtail millet; Magnetic field; Sourdough; Steamed bread

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 450 卷

页码：

收录情况： SCI

摘要： Foxtail millet and sourdough are used to make foxtail millet sourdough steamed bread to improve the flavor and taste. Compared with the conventional freeze-thaw treatment (CFT), the effect of magnetic field-assisted freeze-thaw treatment (MFT) on the storage quality of foxtail millet sourdough and steamed bread is explored. The results showed that compared with CFT, MFT shortened the phase transition time of dough; decreased the water loss rate, the water mobility, and the freezable water content; increased the fermentation volume; stabilized the rheological properties; and minimized the damage of freezing and thawing to the secondary structure and microstructure of the gluten. In addition, an analysis of the specific volume, texture, surface color, and texture structure showed that MFT was beneficial to slowing the deterioration of the steamed bread texture. Finally, MFT effectively inhibited the growth and recrystallization of ice crystals during freezing and thawing, improving the quality of millet dough and steamed bread.

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