The final established physicochemical properties of steamed bread made from frozen dough: Study of the combined effects of gluten polymerization,water content and starch crystallinity on bread firmness |
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| Institution: | 1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;2. School of Mechanical Engineering, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi 214122, China;1. Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea;2. DaeSang Co., Ltd. R&D Center, Incheon 17384, Republic of Korea;1. Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran;2. Department of Chemistry, Carleton University, Ottawa, Ontario, Canada |
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| Abstract: | The gluten polymerization behavior, water content, starch crystallinity and firmness of Chinese steamed bread made from frozen dough were investigated and their correlations were also established in this study. The decreased degree of gluten polymerization in steamed bread was observed by the enhanced SDS-extractable proteins (SDSEPs) upon frozen storage. Less incorporation of glutenin in the glutenin–gliadin crosslinking of steamed bread mainly contributed to the decreased degree of gluten polymerization. The decreased moisture of steamed bread had a significant negative correlation with the sublimated water in frozen dough (r = ?0.8850, P < 0.01). Frozen storage also induced an increase in starch crystallinity and bread firmness. A multiple linear regression model with SDS-extractable proteins, water content and melting enthalpy of starch crystals of steamed bread accounted for 86% of the variance in the natural logarithm of firmness and further revealed that starch crystallinity mainly contributed to bread firmness. |
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| Keywords: | Frozen dough Gluten polymerization Starch crystallinity Steamed bread firmness |
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