School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China.
Food Chem. 2021 Nov 15;362:130240. doi: 10.1016/j.foodchem.2021.130240. Epub 2021 May 28.
The alleviating role of starch derivatives on the quality deterioration of frozen steamed bread dough was investigated in terms of derivative structure, the bread characteristics and dough properties including freezable water contents, yeast activity as well as dough viscoelasticity. The addition of starch derivatives including short-clustered maltodextrin (SCMD), DE2 maltodextrin (MD) and pregelatinized starch (PGS) significantly increased the specific volume and decreased the hardness of steamed bread compared with Control bread after 8-week frozen storage. Lower freezable water content was found in PGS dough than SCMD dough, which was consistent with the results of water absorption index of starch derivatives. The analysis of dough gassing rate and yeast survival ratio demonstrated SCMD could provide more cryoprotection for yeast cells. Meanwhile, a higher elastic module and a more continuous gluten-network structure of SCMD dough were found after 8-week frozen storage. These results indicated starch derivatives especially SCMD were promising to be used as the alternative improvers in frozen dough production.
研究了淀粉衍生物对冷冻馒头面团品质劣化的缓解作用，从衍生物结构、面包特性和面团特性方面进行了研究，包括游离水分含量、酵母活性以及面团黏弹性。与对照面包相比，添加短链麦芽糊精（SCMD）、DE2 麦芽糊精（MD）和预糊化淀粉（PGS）等淀粉衍生物后，冷冻 8 周后的馒头的比容显著增加，硬度降低。PGS 面团的游离水分含量低于 SCMD 面团，这与淀粉衍生物的吸水率结果一致。面团充气率和酵母存活率的分析表明，SCMD 可以为酵母细胞提供更好的冷冻保护。同时，在冷冻 8 周后，SCMD 面团的弹性模量更高，面筋网络结构更连续。这些结果表明，淀粉衍生物，特别是 SCMD，有望成为冷冻面团生产中替代改良剂的选择。
