Wang Pei, Yang Runqiang, Gu Zhenxin, Xu Xueming, Jin Zhengyu
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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, China.
Food Chem. 2017 Aug 15;229:464-471. doi: 10.1016/j.foodchem.2017.02.122. Epub 2017 Feb 27.
Successive freeze/thaw (FT) cycle was a widely used empirical approach to shorten the experimental period since it could accelerate frozen dough deterioration compared with frozen storage (FS). In order to compare the effect of FS and FT cycle on deterioration procedure of chemical-leavened steamed bread dough, kinetic studies of bread quality indices were performed and the relationships between bread quality and dough components were further established. Results showed that degradation of steamed bread loaf volume and firmness followed first-order kinetics during FS and zero-order kinetics during FT, respectively. Glutenin macropolymers (GMP) depolymerization and dough weight loss occurred steadily throughout FS and FT. Significant enhancement of damaged starch and crystallinity were observed at the later FS period and FT cycle. Multiple regression study led to the conclusion that dough weight loss contributed the most to the reduced bread loaf volume under FS whereas GMP depolymerization dominated under FT condition.
连续冻融（FT）循环是一种广泛使用的经验方法，用于缩短实验周期，因为与冷冻储存（FS）相比，它可以加速冷冻面团的变质。为了比较FS和FT循环对化学膨松馒头面团变质过程的影响，进行了面包品质指标的动力学研究，并进一步建立了面包品质与面团成分之间的关系。结果表明，在FS过程中，馒头体积和硬度的降解分别遵循一级动力学，而在FT过程中遵循零级动力学。在整个FS和FT过程中，麦谷蛋白大聚体（GMP）解聚和面团重量损失稳定发生。在FS后期和FT循环中，观察到破损淀粉和结晶度显著增加。多元回归研究得出结论，在FS条件下，面团重量损失对面包体积减小的贡献最大，而在FT条件下，GMP解聚起主导作用。
