Alleviative effects of phosphates on quality deterioration of frozen dough during freeze–thaw cycles: A focus on gluten aggregation and dough fermentation

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成果类型：

期刊论文

作者：

Lu, Wen;Zhou, Xiao-Lin;Yang, Tao;Wu, Wei;Xiao, Hua-Xi;...

通讯作者：

Peng, Jing;Lu, Lu

作者机构：

[Lu, Lu; Yang, Tao; Wu, Yue; Wu, Wei; Peng, Jing; Xiao, Hua-Xi; Lu, Wen; Lin, Qin-Lu] School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China

[Yang, Tao; Wu, Yue; Wu, Wei; Xiao, Hua-Xi; Lu, Wen; Lin, Qin-Lu] National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China

[Zhou, Xiao-Lin] Chen Ke-Ming Food Co., Ltd., Changsha 410004, Hunan Province, PR China

[Peng, Jing] National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China. Electronic address: sanjingijn@163.com

[Lu, Lu] National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China. Electronic address: T20222623@csuft.edu.cn

通讯机构：

[Jing Peng; Lu Lu] S

National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China. Electronic address:

语种：

英文

关键词：

Frozen dough;Gluten;Sodium hexametaphosphate;Sodium tripolyphosphate;Yeast

期刊：

International Journal of Biological Macromolecules

ISSN：

0141-8130

年：

2025

卷：

306

期：

Pt 4

页码：

141729

DOI：

10.1016/j.ijbiomac.2025.141729

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

This study investigated the effects of phosphates on the quality of frozen steamed bread, focusing on rheological properties, water status, fermentation characteristics, and protein aggregation properties. The findings revealed that phosphates significantly improved the quality of frozen steamed bread. After 3 freeze–thaw (F/T), the specific volumes of 0.6 % sodium tripolyphosphate (STPP) and 0.4 % sodium hexametaphosphate (SHMP) samples increased by 17.65 % and 20.32 %, respectively, compared to the control. Hardness decreased by 38.12 % and ...

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Alleviative effects of phosphates on quality deterioration of frozen dough during freeze–thaw cycles: A focus on gluten aggregation and dough fermentation

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