Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns

Abstract

To advance the industrialization production of steamed buns, the current study explored the freeze-stability of unfermented, pre-fermented and par-steamed frozen dough. The results showed that the steamed bun made from unfermented dough with 2.0% yeast, the pre-fermented dough with a pre-fermented time of 30 min and the par-steamed dough with a pre-steamed time of 15 min showed the best sensory properties quality upon frozen storage. The gassing power of un- and pre-fermented dough gradually decreased, and dough with longer pre-fermented time exhibited more evident loss of gassing power. Freeze-induced depolymerization of gluten protein was the least distinct in the par-steamed dough, followed by the pre- and un-fermented dough, which was probably related to the superior freeze stability of glutenin-gliadin macro-crosslinks upon the pre-steaming stage. The surface hydrophobicity of gluten proteins of frozen dough decreased during the initial storage and was enhanced subsequently, which was related with the combined effects of the unfolding and synchronous aggregation induced by freezing and steaming, respectively. Moreover, the surface hydrophobicity of gluten in par-steamed frozen dough and steamed buns was more resistant to frozen storage, which was probably attributed to the established stable structure during the pre-steaming process.

Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns

“…The reasons for this result may be the physical damage to the gluten network structure of the frozen dough from ice crystals, yeast inactivation, and quality deterioration during the freeze-thaw process [37]. The specific volume of steamed buns made from ultrasonically modified corn starch was significantly higher than that of natural corn starch buns under the same number of freeze-thawing, and the specific volume of FTU1 increased by 9.3% compared with that of FTC1 (p < 0.05), indicating that the ultrasonically modified corn starch dough could attenuate the damage produced by the freeze-thawing process, and the dough had strong air-holding property and the quality of buns was improved [38]. Different letters represent significant differences (p < 0.05).…”

The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread

“…It is also expected that retailers and casual consumers will appreciate and utilize the benefits of frozen dough, which will help to compensate for labor and skill shortages as expertise is concentrated in larger centralized factories equipped with complete frozen dough production lines, which offer greater production efficiency, food security, and quality assurance [ 8 ]. Based on manufacturing processes, frozen dough is divided into unfermented frozen dough, pre-/fully fermented frozen dough, partially baked frozen dough, and fully baked frozen products [ 2 , 9 , 10 ].…”

Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography

“…However, the storage quality and freshness of CSB has always been a key problem that restricts the development of the CSB industry [2]. Specifically, the aging of CSB, caused by water migration and structural changes during storage, is an important factor that affects the flavor and taste [3]. Moreover, spoilage of fresh CSB due to high moisture content during storage can also affect its sensory quality and safety [4,5].…”