Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling

Wang, Qiuyu; Zhang, Haifeng; Zhu, Wenzheng; Li, Chunmei; Xu, Yan; Ding, Xiangli; Zhou, Xiaoyan

doi:10.1080/10942912.2022.2060252

Cited by 10 publications

(4 citation statements)

References 61 publications

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“…The starch extraction procedure was based on a previously described protocol (Wang et al ., 2022b). The PFRD subjected to varying FTC were thawed in a wake‐up box for 30 min (38 °C, 75% relative humidity).…”

Section: Methodsmentioning

confidence: 99%

Effects of freeze–thaw cycles on the physicochemical and in vitro digestibility of starch in pre‐fermented frozen raw dough

Zhang,

Yin,

Wang

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, pre‐fermented frozen raw dough (PFRD) was subjected to freeze–thaw cycling (FTC) to explore the deterioration mechanism of PFRD, after which the physical quality, chemical properties and in vitro digestion characteristics of starch in the dough were analysed. The results showed that after the 5th FTC, the surface area of the dough and starch exhibited obvious depression deformation, and the damaged starch content increased by 38.21%. The random mechanical damage caused by ice crystals also had no significant regularity in the water retention and the short‐range order of starch. Moreover, the breakdown of the double helix structure of starch led to the dissolution of amylose, and the expansion and gelatinization enthalpy increased. In addition, the in vitro digestion results showed that freeze–thaw cycle twice increased the digestibility of the starch, and the hydrolysis rate reached 75.16%, Therefore, the effects of FTC twice on the starch of PFRD are controllable. This study provides a theoretical basis for the development of prefabricated frozen starch food industry technology in the future.

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Section: Methodsmentioning

confidence: 99%

Effects of freeze–thaw cycles on the physicochemical and in vitro digestibility of starch in pre‐fermented frozen raw dough

Zhang,

Yin,

Wang

et al. 2024

Int J of Food Sci Tech

Self Cite

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“…Given the increasing demands of a growing population, potatoes are assuming greater importance as a staple food crop . Since 2015, a potato staple food strategy has been implemented in China, with a primary focus on processing potatoes into staple food products such as steamed buns and noodles . This strategic initiative seeks to maximize the utilization and worth of potatoes in meeting the dietary needs of the people.…”

Section: Introductionmentioning

confidence: 99%

“… 6 Since 2015, a potato staple food strategy has been implemented in China, with a primary focus on processing potatoes into staple food products such as steamed buns and noodles. 7 This strategic initiative seeks to maximize the utilization and worth of potatoes in meeting the dietary needs of the people. Oats, a cereal crop cultivated worldwide, exhibit a higher potential to prosper in marginal settings than other grains.…”

Section: Introductionmentioning

confidence: 99%

Effects of Freeze–Thaw Cycles on the Quality of a Novel Mixed Grain Composite Dough and Its Product (Potato-Oat Yu): Hybridization of Potatoes and Oats

Zhang,

Ren,

Liu

et al. 2024

ACS Omega

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To provide a theoretical basis for the frozen storage of potato-oat composite dough and its products, this investigation examines changes in the quality of potato-oat composite dough and its resulting product during freeze− thaw cycles. The study measured key aspects such as moisture content, dynamic rheological properties, water state, protein secondary structure, color, and sensory assessment. The influence of these factors on the product's quality is analyzed. The findings revealed that the freeze−thaw treatment caused a reduction in water content, freezable water, and deeply bound water, as well as an increase in weakly bound water, β-sheet, random coil, and α-helix, and a decreased β-turn of the potato-oat composite dough. Additionally, the dough treated by freeze−thaw cycles resulted in darker color, and the sensory properties of the product were affected significantly after exceeding three freeze−thaw cycles. Moreover, an increase in the number of freeze−thaw cycles resulted in an upward trend of moisture content for the composite dough, whereas G′ initially increased and then decreased. The G″ of the composite dough peaked after the third freeze−thaw cycle. Overall, the composite dough quality significantly deteriorated at the fourth freeze−thaw cycle. There was a significant increase in the freezable water content, the largest modulus of elasticity, and the smallest tan δ. Therefore, the usage of the potato-oat composite dough should not exceed three cycles.

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“…A majority of research has been focused on unfermented frozen dough, whereas the technique of pre-fermented and par-steamed dough remains largely unexplored in steamed buns. Wang et al evaluated the repeated freeze-thaw treatment of the processing quality of steamed buns with a pre-fermented time of 30 min, and suggested that the deteriorated gluten network and loss of yeast activity were the main reasons for the degraded quality [ 6 ]. However, key processing parameters such as the pre-fermented time have not been investigated.…”

Section: Introductionmentioning

confidence: 99%

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

Yang

Zhang

Yuan

et al. 2022

Foods

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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.

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Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling

Cited by 10 publications

References 61 publications

Effects of freeze–thaw cycles on the physicochemical and in vitro digestibility of starch in pre‐fermented frozen raw dough

Effects of freeze–thaw cycles on the physicochemical and in vitro digestibility of starch in pre‐fermented frozen raw dough

Effects of Freeze–Thaw Cycles on the Quality of a Novel Mixed Grain Composite Dough and Its Product (Potato-Oat Yu): Hybridization of Potatoes and Oats

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

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