冻结过程中面团水分均匀度及面筋蛋白网络结构变化规律研究

张艳艳; 吴昊; 白冰洁; 张普; 谷瑞丽; 张华

doi:10.12187/2023.06.002

December 2023

Article Contents

ZHANG Yanyan, WU Hao, BAI Bingjie, et al. Study on the changes of dough moisture uniformity and gluten protein network structure during freezing process[J]. Journal of Light Industry, 2023, 38(6): 11-17. doi: 10.12187/2023.06.002

Citation: ZHANG Yanyan, WU Hao, BAI Bingjie, et al. Study on the changes of dough moisture uniformity and gluten protein network structure during freezing process[J]. Journal of Light Industry, 2023, 38(6): 11-17. doi: 10.12187/2023.06.002 shu

Study on the changes of dough moisture uniformity and gluten protein network structure during freezing process

ZHANG Yanyan ^1,2 ,
WU Hao ¹ ,
BAI Bingjie ¹ ,
ZHANG Pu ¹ ,
GU Ruili ³ ,
ZHANG Hua ^1,2

1. Key Laboratory of Cold Chain Food Processing and safety Control, Ministry of Education/College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Food Laboratory of Zhongyuan, Luohe 462300, China;
3. National Key Laboratory for Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou 450003, China

Received Date: 2023-06-04
Accepted Date: 2023-09-21

Abstract

The changes of freezing curve and moisture uniformity during the freezing process of dough with different water(40%、45%、50% and 55%) additions at -18~25℃ were studied, and the effects of ice crystal growth on the network structure of gluten protein and the chemical forces during dough freezing were studied with 45% water addition as an example. The results showed that:the moisture uniformity showed a decreasing trend with different water additions during the dough freezing process. With the increase of water addition, the freezing rate of the dough first increased and then decreased, and the freezing rate was fastest when the water addition was 45%. With the decrease of temperature, the number decreased during the freezing process, the average pore area of ice crystals in the dough with 45% water addition increased, and it increased rapidly in the temperature range of -6℃ to -9℃; The number of pores decreased continuously, the branching rate of gluten protein network structure parameter gradually decreased from 2.20×10^-3 to 1.90×10^-3, and the endpoint rate gradually increased from 2.10×10^-3 to 2.40×10^-3. The hydrogen bonds, ionic bonds, and disulfide bonds between gluten protein network gradually weakened, and the gluten protein network was destroyed.
- freezing process,
- dough,
- moisture uniformity,
- gluten protein network structure
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Study on the changes of dough moisture uniformity and gluten protein network structure during freezing process

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