淀粉
面筋
食品科学
咀嚼度
化学
热气腾腾的
直链淀粉
破损
小麦淀粉
植物蛋白
化学工程
材料科学
工程类
复合材料
作者
Wei Liang,Chen Sun,Huishan Shen,Qian Lin,Libo Niu,Xinyue Liu,Wenqing Zhao,Ruijie Li,Wenhao Li
标识
DOI:10.1016/j.ijbiomac.2024.129481
摘要
To reveal the influence of wheat starch particle size distribution on frozen dough quality, this study reconstituted A/B starch according to 100:0, 75:25, 50:50, 25:75 and 0:100 and prepared reconstituted dough by compounding with gluten proteins. Further, the freeze-thaw cycle of 1, 3, and 9 times for reconstituted dough was performed to investigate its ratio-regulatory role of A- and B-starch. The results showed that the freeze-thaw cycle induced gluten network breakage and starch granule exposure in doughs mainly by disrupting disulfide and hydrogen bonds between gluten protein molecules and upsetting their secondary structures, leading to a reduction in GMP and polymer protein content and an increase in freezing water content. Moreover, a moderate increase (25–50 %) in the B-starch proportion can minimize gluten protein deterioration by freeze-thaw cycles. However, excessive B-starch amounts (75–100 %) can also adversely affect gluten structure. The prepared dumpling wrappers under the 50A-50B ratio showed optimal steaming loss rate, hardness, and chewiness during the freeze-thaw cycle. Correlation analysis indicated that the B-starch ratio and its filling pattern improved dough freeze-thaw deterioration primarily by affecting dough-free sulfhydryl content, protein molecular weight distribution, secondary structure, and ΔH. The results may provide insights and guidelines for product development and storage for frozen pasta.
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