亚麻籽胶和沙蒿胶对冷冻面团及馒头品质的影响

王宏伟; 国思琪; 苏会雨; 陈彬云; 刘兴丽; 张艳艳; 张华

doi:10.12187/2023.06.001

December 2023

Article Contents

WANG Hongwei, GUO Siqi, SU Huiyu, et al. Effects of flaxseed gum and Artemisia sphaerocephala Krasch.gum on the quality of frozen dough and steamed bread[J]. Journal of Light Industry, 2023, 38(6): 1-10. doi: 10.12187/2023.06.001

Citation: WANG Hongwei, GUO Siqi, SU Huiyu, et al. Effects of flaxseed gum and Artemisia sphaerocephala Krasch.gum on the quality of frozen dough and steamed bread[J]. Journal of Light Industry, 2023, 38(6): 1-10. doi: 10.12187/2023.06.001 shu

Effects of flaxseed gum and Artemisia sphaerocephala Krasch.gum on the quality of frozen dough and steamed bread

WANG Hongwei ^1,3 ,
GUO Siqi ¹ ,
SU Huiyu ² ,
CHEN Binyun ¹ ,
LIU Xingli ^1,3 ,
ZHANG Yanyan ^1,3 ,
ZHANG Hua ^1,3

1. College of Food and Bioengineering/Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. National Grain Reserve Co. of Nanjing Tiexinqiao, Nanjing 210000, China;
3. Food Laboratory of Zhongyuan, Luohe 462300, China

Received Date: 2023-04-24
Accepted Date: 2023-07-12

Abstract

Flaxseed gum (FG) and Artemisia sphaerocephala Krasch Gum (ASKG) were added into refined wheat flour to prepare frozen dough, and were treated with freeze-thaw cycle. The effects of these two hydrophilic colloid on the silty properties and gelatinization properties of wheat mixed flour, the water distribution and state, freezable water content (F_W) and the microstructure of gluten protein in the frozen dough after freeze-thaw cycle treatment were investigated. The influences of these two hydrophilic colloid on specific volume (SP), stomata structure, texture and sensory quality of steamed bread were studied. The results showed that compared with blank control group, hydrophilic colloid could improve water absorption and flour quality index during dough formation, reduce the weakening degree of wheat mixed powder, and the stability time during dough formation was extended after ASKG was added. Hydrophilic colloid could improve the peak viscosity, disintegration value and recovery value of wheat mixed paste system, and the effect of ASKG was more significant than that of FG. The hydrophilic colloid could increase the strongly bound water content (A₂₁) and decrease the free water content (A₂₃) in the frozen dough. Under the same addition level, the ability of FG to regulate water distribution in the frozen dough was stronger than that of ASKG. Hydrophilic colloid could decrease F_W in frozen dough and improve its frost resistance. Hydrophilic colloid could increase the SP, elasticity and resilience of steamed bread cooked by frozen dough, and reduce its hardness and chewability, that is, adding hydrophilic colloid could slow down the damage of gluten network structure caused by freeze-thaw cycle treatment, maintain its integrity and stability, improve the internal structure of steamed bread, and give it a soft and elastic texture.
- hydrocolloid,
- flaxseed gum,
- Artemisia sphaerocephala Krasch.gum,
- frozen dough,
- steamed bread,
- quality characteristic
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Effects of flaxseed gum and Artemisia sphaerocephala Krasch.gum on the quality of frozen dough and steamed bread

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