Abstract: During the freezing process, the gluten structure and yeast activity of the dough are destroyed, leading to the decline of fermentation ability and steamed bread quality after defrosting. In this study, rice peptides of different proportions were added to the frozen dough to measure the fermentability of the frozen dough, texture of steamed bread, water transfer and specific volume. The results showed that the addition of rice peptides could significantly improve the specific volume of steamed bread and the fermentability of frozen dough. At 4 d of freezing-thawing, the effect of adding rice peptides appeared, which was more significant on day 8. Compared with the blank, the specific volume of steamed bread with 4% and 8% rice peptides increased by 0.26 mL/g and 0.11 mL/g, respectively. After fermentation for 4 h, the dough volume increased by 21.07% and 29.32%, respectively. Adding 4% rice peptides could effectively delay the decrease of hardness, elasticity, chewiness and cohesion of frozen steamed bread. These results indicated that adding rice peptides could effectively reduce the damage of frozen storage to gluten network and yeast activity, inhibit the moisture migration of frozen steamed bread and keep it in good texture.
李素云,李星科,张华,等. 大米多肽对冷冻面团发酵特性及馒头品质的影响[J]. 食品与发酵工业, 2020, 46(8): 162-166.
LI Suyun,LI Xingke,ZHANG Hua,et al. Effects of rice peptide on fermentation characteristics of frozen dough and quality of steamed bread[J]. Food and Fermentation Industries, 2020, 46(8): 162-166.