Study on the Correlation between Water Distribution and Quality of Frozen Twisted Dough- stick in Freeze-thaw process
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Abstract:
Using non-aluminum twisted dough-stick premixed powder as raw material to make frozen twisted dough-stick, the relationship between water distribution and the quality of frozen twisted dough-stick by freeze-thaw cycles was investigated. The water content, low-field nuclear magnetic T2 relaxation time, color, specific volume, sensory and structure properties were carried out a correlation analysis. The results showed that with the increasing of the freeze-thaw cycles, T21 was negatively correlated with the moisture content of the pulp, specific volume and sensory properties at p <0.01, while T21, a* and b* were positively correlated with the hardness at p <0.01, and T22 was negatively correlated with chewiness at p <0.01; Accompanied with the increase of the number of freeze-thaw cycles, the combination of water, protein and starch became loosened, the moisture content of the pulp reduced the specific volume and sensory score decreased, the surface color and luster of frozen twisted dough-stick turned to dim, the redness and yellowness increased, the hardness increased. Therefore, repeated freeze-thaw will result in internal water loss of frozen twisted dough-stick, affecting the distribution of water, resulting in the changes of specific volume and quality, affecting the final quality of the product.
