Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage

ZHANG, Lin; Tian, Xiaoling; Zeng, Jie; Wang, Heng; Gao, Haiyan; Zhang, Ke-Ke; Wang, Mengyu

doi:10.1590/fst.113821

Food Sci. Technol

2022

DOI: 10.1590/fst.113821

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Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage

Lin ZHANG¹,

Xiaoling Tian

Jie Zeng³

et al.

Abstract: Materials and methods Main materials and reagentsWheat flour was purchased from Embryo Grain Health Food Co., Ltd., Xinxiang, China. Highly active dry yeast was provided by Angel Yeast Co., Ltd., Hubei, China. White granulated sugar was provided by Rongping Food Co., Ltd., Zhengzhou, China. Other chemical reagents in our experiments were of analytical grade.

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Cited by 2 publications

References 29 publications

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Cryoprotectants for Frozen Dough: A Review

Arias,

Bobadilla,

Domínguez

2023

Food Biophysics

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Dough is the first step to create baked goods that are known for their variety of presentations, textures, and flavors, divided into different groups such as bread, cakes, cookies, pizza, and puff pastries, among others. These products are mainly made from cereals or cereal-based flours. Particularly, starch and gluten from wheat help develop the characteristic textures of these products. Since the ingredients used to make these products are susceptible to damage during storage, alternatives such as freezing have been sought. However, storage at temperatures below the freezing point of water often affects the sensory quality of the final product, especially by minimizing the development of the texture after baking, resulting in a food with a limited volume because of the reduction of the number of viable yeast cells, or by the presence of overlapping layers which do not develop in the baking stage of the puff pastry because of fat syneresis. To mitigate the negative effects of low temperatures, the application of cryoprotectants has been investigated in the industry to improve the quality of frozen dough. In consequence, this review analyzes the relevant advances for the frozen storage of dough for baked products based on the use of additives such as cryoprotectants and the scientific evidence available to date to indicate the perspectives toward improving dough in aspects related to the development of sensory attributes, their technological feasibility, and shelf life.

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Cryoprotectants for Frozen Dough: A Review

Arias,

Bobadilla,

Domínguez

2023

Food Biophysics

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Influence of 7‐day subfreezing storage on physicochemical, nutritional, and microstructural attributes of porcine longissimus thoracis et lumborum muscle

Zhu,

Li,

Zong

et al. 2024

Journal of Food Science

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The effect of 7‐day subfreezing storage on the physicochemical properties, nutritional composition, and microstructure of pork was investigated. After 7 days of chilling at 4°C, the meat exhibited color deterioration and the development of off‐flavors. In contrast, the −12°C treatment significantly reduced the deterioration in water‐holding capacity and color of samples (p < 0.05) and prevented changes in pH value. Similarly, the treatments at −12 and −18°C effectively preserved the meat's tenderness, thiobarbituric acid‐reactive substances, protein solubility, and textural properties, maintaining these qualities close to those of fresh meat (p > 0.05). The nutrient content of samples stored at −12°C was comparable to those stored at −18°C (p > 0.05). Furthermore, subfreezing at −12°C was found to protect muscle integrity, promoting the formation of an elastic gel network and a homogenous muscle fiber structure. Therefore, the study concludes that 7‐day subfreezing storage at −12°C can reduce protein denaturation and maintain thequality of pork, a result that is typically achieved under more extreme freezing conditions at −18°C.

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Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage

Cited by 2 publications

References 29 publications

Cryoprotectants for Frozen Dough: A Review

Cryoprotectants for Frozen Dough: A Review

Influence of 7‐day subfreezing storage on physicochemical, nutritional, and microstructural attributes of porcine longissimus thoracis et lumborum muscle

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