Method for exploring influence of quick-freezing process on quality and protein structure of fermented flour product

The invention discloses a method for exploring the influence of a quick-freezing process on the quality and protein structure of a fermented flour product. The method specifically comprises the following steps: (1) determining basic physicochemical indexes of flour; (2) preparing quick-frozen steame...

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Hauptverfasser:	LIANG KEKE, SONG JIANGUO, WANG CHONG, QIN YUEQI, LI XINJIAN, SU TONGCHAO, WANG HENG, ZHANG XING, LI GUANGLEI, GAO HAIYAN, YANG LIANZHI, ZHAO TIANXIANG, SUN JUNGENG, ZENG JIE, CHEN ZHIYUAN, PEI YAMING, SHI QINGYANG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING PHYSICS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TESTING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention discloses a method for exploring the influence of a quick-freezing process on the quality and protein structure of a fermented flour product. The method specifically comprises the following steps: (1) determining basic physicochemical indexes of flour; (2) preparing quick-frozen steamed buns; (3) measuring a quick-freezing curve of the steamed buns; (4) measuring the water loss rate of the steamed buns; (5) measuring the water-holding capacity of the steamed buns; (6) measuring the specific volume of the steamed buns; (7) measuring the pH value of the steamed buns; (8) determining the content of freezable water in the steamed buns; (9) determining water migration of the steamed buns; (10) determining texture characteristics of the steamed buns; (11) determining glutenin macromers of the steamed buns; and (12) determining the protein secondary structure of the steamed bun. By measuring the quality characteristics, moisture change and protein structure change conditions of the quick-frozen steamed