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.
LI Suyun
,
LI Xingke
,
ZHANG Hua
,
ZHANG Yanyan
,
LIU Xingli
,
WANG Hongwei
. 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
.
DOI: 10.13995/j.cnki.11-1802/ts.023178
[1] 李灵,陈旭,汪少芸. 冻融循环下抗冻多肽对冷冻马铃薯面团的品质保护及作用机理[J]. 食品科学, 2018, 39(10): 7-13.
[2] 胡丽花,苏东民,苏东海. 不同酵母对面团发酵特性及馒头品质的影响[J]. 中国粮油学报, 2009, 24(12):32-35.
[3] 潘振兴. 冷冻保护剂影响冷冻面团发酵与烘焙特性的研究[D]. 无锡:江南大学, 2008.
[4] RIBOTTA P D,PÉREZ G T, LEÁN A E, et al. Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough[J]. Food Hydrocolloids, 2004, 18(2):305-313.
[5] 王璇,尹晓萌,梁建芬.亲水胶体对冷冻面团及其面包品质的影响[J].农业机械学报.2014,45(S1): 230-235.
[6] ALI A, ANJUM F M, JONATHAN C A, et al. Effect of modified whey protein concentrates on instrumental texture analysis of frozen dough[J]. Pakistan Journal of Nutrition, 2009, 8(2):1 096-1 104.
[7] 河南兴泰科技实业有限公司.GB/T 21118——2007《小麦粉馒头》标准解读[J].中国标准化,2008(2): 54-56.
[8] WU J, ZHOU Y, WANG S, et al. Laboratory-scale extraction and characterization of ice-binding sericin peptides[J]. European Food Research and Technology, 2013, 236(4):637-646.
[9] 王沛.冷冻面团中小麦面筋蛋白品质劣变机理及改良研究[D].无锡: 江南大学,2016.
[10] 张莉,王晨笑,陈姗姗,等. 丝胶抗冻肽在马铃薯冷冻馒头中的应用研究[J]. 食品工业科技, 2017,38(11):49-54.
[11] 艾青,赵莹,曹慧,等. 胶原抗冻肽的制备及在冷冻面团中的应用[J]. 食品与发酵工业, 2016,42(7):147-152.
[12] 汪星星. 冻融冻藏过程中三种食品胶对面筋蛋白结构影响的研究[D]. 广州:华南农业大学, 2016.
[13] 姬成宇, 石媛媛, 李梦琴, 等. 抗冻蛋白对预发酵冷冻面团中蛋白质特性及水分状态的影响[J]. 食品科学,2018,39(12):53-59.
[14] 代焕琴,郭索娟,卢存福. 抗冻蛋白及其在食品工业中的应用[J]. 食品与发酵工业,2001,27(12):44-49.
[15] 叶晓枫. 冻融循环下非发酵面团品质变化机理及其改良应用研究[D]. 南京:南京农业大学, 2014.