Keywords
Rice Peptides, Frozen Dough, Moisture Migration
Abstract
Abstract During the freezing process of dough, the gluten structure and yeast activity will be destroyed, resulting in a decrease in fermentation ability and steamed bun quality after thawing. This study added different proportions of rice peptides to frozen dough and measured the changes in the four indicators of frozen dough fermentation capacity, steamed bun texture, moisture migration and specific volume as the freezing and thawing time increased. The results show that the addition of rice peptides can significantly improve the specific volume of steamed buns and the fermentation power of frozen dough. After freezing and thawing for 4 days, the effect of adding rice peptides appeared, and became more significant on the 8th day. Compared with the blank control group of steamed buns, the specific volume of steamed buns with 4% and 8% mass fraction of rice peptides increased by 0.26 mL/ml respectively. g and 0.11 mL/g; after 4 h of fermentation, the volume of the dough increased by 21.07% and 29.32% respectively. Adding 4% rice peptide can effectively delay the decrease in hardness, elasticity, chewiness and increase in cohesiveness of frozen steamed buns. These results show that adding an appropriate amount of rice peptides to frozen dough can inhibit water migration during freezing storage, effectively weaken the damage to gluten network and yeast activity caused by freezing storage, thereby improving the textural properties of frozen dough products.
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Original research done by Liu Xingli, Zhang Hua, Zhang Yanyan, Li Xingke, Wang Hongwei, Li Suyun
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