Quality deterioration of frozen dough bread during terminal freezing and thawing: From the insight of moisture and starch properties

The temperature at the terminal cold chain changes sharply, which severely affects the quality of frozen dough products. This study focused on the variations of texture, moisture distribution, starch-ordered structure, and microstructure of frozen dough bread during terminal freeze-thaw (TFT) treatm...

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Veröffentlicht in:	Food bioscience 2023-12, Vol.56, p.103435, Article 103435
Hauptverfasser:	Liu, Hongyan, Xing, Yaonan, Liu, Dezheng, Yang, Qian, Xiao, Shensheng, Fu, Yang, Wang, Xuedong
Format:	Artikel
Sprache:	eng
Schlagworte:	bound water breads carbohydrate structure chewiness cold chain crystal structure fermentation freeze-thaw cycles frozen dough Frozen dough bread frozen storage microstructure porosity starch temperature Terminal freeze-thaw texture Water migration
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Zusammenfassung:	The temperature at the terminal cold chain changes sharply, which severely affects the quality of frozen dough products. This study focused on the variations of texture, moisture distribution, starch-ordered structure, and microstructure of frozen dough bread during terminal freeze-thaw (TFT) treatment. The specific volume of the frozen dough bread after TFT-6 decreased by 45% and obvious holes appeared on the surface. Meanwhile, TFT-6 (TFT with 6 cycles) increased the bread hardness by 205 gf and chewiness by 190 gf compared to the frozen storage (FS). The maximum fermentation height of dough bread under the TFT-6 decreased by 21.19%, the gas holding rate decreased by 23%, and proportion of bound water (A21) decreased by 36.88% compared to the fresh dough bread (p
ISSN:	2212-4292 2212-4306
DOI:	10.1016/j.fbio.2023.103435