In this study, we analyzed the effects of liquid nitrogen immersion freezing (LF), quick freezer freezing (QF), package immersion freezing (PF), ultra-low-temperature freezer freezing (UF), and storage time (0, 15, 30, and 60 days) on the freezable water of frozen dough, sulfhydryl disulfide bonding, secondary structure of proteins, microstructure, and quality of steamed bread.Results showed that the free sulfhydryl content was PF>UF>QF>LF, and the protein secondary structure was determined, with the least decrease in α-helix content and a relatively high increase in β-folding in LF-treated frozen dough, which indicated that LF was beneficial in maintaining the stability of frozen dough proteins.More interestingly, scanning electron microscopy results showed that the QF- and LF-treated frozen dough displayed a compact and continuous honeycomb structure with a smoother and less porous surface during 15 days of frozen storage.In addition, the steamed bread stored in PF had the largest difference in color change between L* and a* values and aged faster, while the steamed bread treated with LF had less color change than those treated with QF, UF and PF and the steamed bread treated with LF had a larger specific volume.Overall, the LF-treated frozen dough was better and was effective in maintaining the quality of the frozen dough during the 15-day storage period.These results provide information to guide the application of freezing methods and storage time in frozen foods.
NIU Mengli
,
GUO Jinying
,
YANG Qing
,
YANG Xue
. Effects of freezing mode and time on physicochemical properties of frozen dough and quality of steamed bread[J]. Food and Fermentation Industries, 2024
, 50(24)
: 145
-150
.
DOI: 10.13995/j.cnki.11-1802/ts.038625
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