College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China; Guangdong Wei-Wei Biotechnology Co., Ltd, Guangzhou 510640, China.
Food Chem. 2021 May 1;343:128406. doi: 10.1016/j.foodchem.2020.128406. Epub 2020 Oct 15.
This study was the first to examine the effects of γ-[Glu]-Gln (GGP, a taste enhancer; added at 0.5% or 5.0%) on the breadmaking using frozen dough. γ-[Glu]-Gln was produced using the method established in our research center. The addition of GGP at either level increased yeast viability, freezable water content and storage and loss moduli, decreased the free sulfhydryl content of dough during the frozen storage and freeze-thaw cycles, and improved the microstructure of frozen dough and texture of the baked bread. The addition of GGP at 0.5% led to a dough having the highest extensibility, and most complete and uniform starch-gluten network, and a baked bread crumb with the lowest hardness, best texture, and most uniform organization. These results indicated that GGP has great potential as a food-derived cryoprotectant/antifreeze agent for the baking industry.
这项研究首次考察了γ-[Glu]-Gln（一种味觉增强剂，添加量为 0.5%或 5.0%）对冷冻面团面包制作的影响。γ-[Glu]-Gln 是使用我们研究中心建立的方法生产的。在这两个水平上添加 GGP 均能提高酵母活力、可冻结水含量和储存损耗模量和损耗角正切值，降低冷冻储存和冻融循环过程中面团的游离巯基含量，并改善冷冻面团的微观结构和烘焙面包的质地。添加 0.5%的 GGP 会使面团具有最高的拉伸性、最完整和均匀的淀粉-面筋网络，以及烘焙面包屑具有最低的硬度、最佳的质地和最均匀的组织。这些结果表明，GGP 作为一种食品来源的冷冻保护剂/抗冻剂，在烘焙行业具有巨大的潜力。
