Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA.
Food Chem. 2016 Nov 15;211:27-33. doi: 10.1016/j.foodchem.2016.05.031. Epub 2016 May 6.
Depolymerization of glutenin macropolymers (GMP) widely exists in the frozen dough with little effort in elucidating its effects on steamed bread quality. To clarify this, GMP was fractionated from wheat flour and reconstituted to yeast and chemical leavened dough (YLD/CLD). Results showed that with supplementary GMP fraction, depolymerization degree was alleviated in frozen dough. The bread quality loss from freezing was partially counteracted along with better preserved GMP content. Both of dough elasticity and gas retention capability were enhanced in GMP-enriched frozen dough. Gassing power in frozen YLD decreased while remained constant in CLD. Addition of GMP did not affect the gassing power, which allowed interpreting the improved bread qualities from the enhanced dough elasticity and gas retention capability. Based on the improved facts of frozen steamed bread dough quality with additional GMP fractions, this study revealed the pivotal role of GMP depolymerization on the frozen steamed bread dough quality.
谷朊粉大聚合物（GMP）的解聚广泛存在于冷冻面团中，其对馒头品质的影响尚未阐明。为了阐明这一点，从面粉中分离出 GMP 并重新组成酵母和化学疏松面团（YLD/CLD）。结果表明，随着 GMP 级分的补充，冷冻面团中的解聚程度得到缓解。冷冻引起的面包质量损失得到部分补偿，同时保留了更多的 GMP 含量。富含 GMP 的冷冻面团提高了面团的弹性和持气能力。冷冻 YLD 的充气能力下降，而 CLD 则保持不变。添加 GMP 不影响充气能力，这可以解释从增强的面团弹性和持气能力中获得的改善的面包质量。基于添加 GMP 级分对冷冻馒头面团质量的改善事实，本研究揭示了 GMP 解聚对冷冻馒头面团质量的关键作用。
