Ribotta P D, León A E, Añón M C
Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Av. Valparaíso s/n, C.C. 509, Córdoba (5000), Argentina.
J Agric Food Chem. 2001 Feb;49(2):913-8. doi: 10.1021/jf000905w.
The effects of freezing and storage in frozen conditions on bread quality, crumb properties, and aggregative behavior of glutenins were analyzed. The effect of different additives on bread quality was also studied. The results obtained showed that freezing and storage at -18 degrees C decreased the bread quality. Samples stored in frozen conditions supplemented with diacetyl-tartaric acid ester of monoglycerides, gluten, and guar gum produced breads of greater volume and more open crumb structure than those prepared with the base formulation (without additives). All additives analyzed increased the proof time. Crumb firmness increased with dough frozen storage and bread aging time at 4 degrees C. A decrease in the amount of glutenin subunits of high molecular mass was observed by electrophoresis analysis of the SDS-soluble proteins aggregates extracted from the frozen dough. This result suggested that the protein matrix of bread underwent depolymerization during storage in frozen conditions.
分析了冷冻及冷冻条件下储存对面包品质、面包心特性和谷蛋白聚集行为的影响。还研究了不同添加剂对面包品质的影响。所得结果表明，在-18℃下冷冻和储存会降低面包品质。与使用基础配方（无添加剂）制备的面包相比，在冷冻条件下储存并添加了单，双乙酰酒石酸单甘油酯、面筋和瓜尔豆胶的样品所制得的面包体积更大，面包心结构更疏松。分析的所有添加剂均延长了醒发时间。面包心硬度随面团冷冻储存和面包在4℃下的老化时间而增加。通过对从冷冻面团中提取的SDS可溶性蛋白质聚集体进行电泳分析，观察到高分子质量谷蛋白亚基的数量减少。该结果表明，面包的蛋白质基质在冷冻条件下储存期间发生了解聚。
