Effect of freeze-thaw cycles on the quality of pre-awakened frozen steamed bread with minced red bean
WANG Qiuyu 1,2, ZHU Wenzheng1,2, XUE Panpan1,2, SHA Wenxuan1,2, SU Jiamin1,2, ZHANG Haifeng1,2*, ZHOU Xiaoyan1,2*
1(Tourism and Culinary Institute,Yangzhou University,Yangzhou 225000,China) 2(Huaiyang Cuisine Industrialization Engineering Center of Jiangsu Province,Yangzhou 225000,China)
Abstract: This paper studies the effect of freeze-thaw cycles treatment on the quality of pre-awakened frozen steamed bread with minced red bean. The rheological properties, water transport and thermodynamic properties of dough,and analyzes the water distribution, texture, color, specific volume, pH and water activity of steamed bread with minced red bean cooked by steaming dough were explored by low field nuclear magnetic resonance analyzer, differential thermal analyzer, texture analyzer and rheometer. The results showed that the total moisture, deep bound water and semi-bound water of frozen dough were continuously lost, and the rheological properties of dough such as elastic modulus G′ and viscous modulus G′ are the same, and the thermal properties of dough including start temperature (To), end temperature (Tp), peak temperature (Tc) and gelatinization enthalpy (ΔH) were significantly different. Moreover, after steaming, the water state distribution was unstable accompany with the cooking loss increases. In addition, the texture quality was affected and chromatic aberration quality and specific volume were significantly different. Besides, pH and water activity also became unstable. It could be seen that the bound water decreased linearly, the free water increased rapidly, and the water of both of them migrated after twice freezing and thawing treatment with the steamed bread with minced red bean. So it had an effect on cooking loss and water activity. And the rheological properties of frozen steamed bread dough with minced red bean were linearly related to the hardness. In a word, after three times treatment of freezing and thawing, the quality indexes of the pre-awakened frozen steamed bread dough with minced red bean decreased greatly, and the quality of samples steamed from dough also decreased. Therefore, the freeze-thaw cycles has a great negative impact on the samples, the experimental results can provide a theoretical basis for temperature control and scientific quality control of pre-waking noodle products in the actual production, transportation, storage and sales.
王秋玉,朱文政,薛盼盼,等. 冻融循环对预醒发冷冻豆沙包品质的影响[J]. 食品与发酵工业, 2021, 47(9): 215-222.
WANG Qiuyu,ZHU Wenzheng,XUE Panpan,et al. Effect of freeze-thaw cycles on the quality of pre-awakened frozen steamed bread with minced red bean[J]. Food and Fermentation Industries, 2021, 47(9): 215-222.
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2021, Vol. 47 
