Effect of Refrigeration Time on the Quality of Frozen Dough Steamed Bread
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Abstract:
In order to study the effect of refrigeration on the quality of frozen dough steamed bread, the growth activity of yeast, the texture profile analysis of steamed bread, the secondary structure of the gluten protein and the microstructure of the dough were analyzed to find the effects of the prolongation of refrigeration on the quality of the frozen dough steamed bread. The results showed the yeast activity decreased in the frozen dough with the increase of the cold storage time. After 1 week of refrigeration, the number of yeast in the surface and inner core decreased by 5.8 lg CFU/g. After 5 weeks of frozen storage, the hardness, chewiness and adhesion of the frozen dough steamed bread increased by 74.6%, 75.7%, 75.6%. In the secondary structure of protein, the alpha helix also decreased with the prolongation of refrigeration, and the stability of secondary structure of protein decreased gradually. Scanning electron microscope (SEM) analyses indicated that the structure of gluten network decreased gradually, the starch granules and the gluten structure were separated, and some starch granules were completely exposed. Therefore, the quality of frozen dough steamed bread will be reduced with the increase of the refrigeration time. The purpose of this study aims to provide a theoretical basis for improving the quality of frozen dough steamed bread.
