Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
Food Chem. 2019 Nov 1;297:124902. doi: 10.1016/j.foodchem.2019.05.176. Epub 2019 Jun 6.
The effect of dietary fiber-rich fractions on the texture, thermal, water distribution, and gluten properties of frozen dough during storage was investigated. These fractions could greatly improve retention of the texture properties, which was mainly related to water loss, and changes in freezable water proportion (FW) and gluten secondary structure. Kinetic studies showed that the fractions could change the nucleation type and ice crystal growth rate, with konjac flour significantly decreasing the ice growth rate from 0.0177 to 0.0048. These fractions could decrease FW by 15%-27% and restrict water mobility during storage. Moreover, gluten β-sheets shifted toward β-turns, while the β-sheet values of potato and okara flours showed no significant change during storage. SEM confirmed that okara flour could suppress the deterioration of gluten. Generally, the potato, okara, and konjac flours represent excellent fortification materials that could improve the texture, reduce water mobility, and suppress deterioration of frozen dough during storage.
研究了膳食纤维富集物对冷冻面团在储存过程中质地、热特性、水分分布和谷朊粉特性的影响。这些富集物可以大大提高质地特性的保持能力，这主要与水分损失以及可冻结水比例（FW）和谷朊粉二级结构的变化有关。动力学研究表明，这些富集物可以改变成核类型和冰晶生长速率，其中魔芋粉显著降低了冰晶生长速率，从 0.0177 降低到 0.0048。这些富集物可以使 FW 降低 15%-27%，并在储存过程中限制水分的流动性。此外，谷朊粉的β-折叠结构向β-转角转变，而在储存过程中，马铃薯和豆渣粉的β-折叠值没有明显变化。SEM 证实豆渣粉可以抑制谷朊粉的劣化。总体而言，马铃薯、豆渣和魔芋粉是改善冷冻面团质地、降低水分流动性和抑制其在储存过程中劣化的优良强化材料。
Zotero 插件