Effect of Ice Structuring Protein on Fermentation and Thermodynamic Characteristics of Frozen Dough and Baking Systems
ZHOU Mei-Ling, ZOU Qi-Bo, HUANG Wei-Ning, JIN Liang-Xiu, RAYAS-DUARTE Patricia
1.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;2.Fortune Bakery Co.Ltd.,Zhangjiagang 215634,China;3.Food and Agricultural Products Research Center,Oklahoma State University,Stillwater OK 74078-6055,USA
The new food ingredient,ice structuring protein(ISP) is a protein that has the ability to modify the growth of ice resulting in the stabilization of ice crystals over a defined temperature range and in the inhibition of the recrystallization of ice.The effects of ISP on fermentation and thermodynamic characteristics of the frozen dough,part-baking,and fresh baking systems were investigated.The specific volume,moisture content,hardness and gelatinization enthalpy of baking systems were determined after frozen storage at -18 ��.ISP improves the specific volume of frozen dough bread.No significant effects of ISP on specific volume are found in other types of bread.The moisture content of the bread with ISP after different periods of frozen storage keeps constant,while that of the control sample increases with the time of frozen storage extending.The hardness of the bread with ISP is softer than that of control sample,which is attributed to the damage of bread structures produced by the ice crystallization.In all types of baking systems with ISP,the gelatinization enthalpy of baking system is larger than that of the control sample.
ZHOU Mei-Ling,ZOU Qi-Bo,HUANG Wei-Ning et al. Effect of Ice Structuring Protein on Fermentation and Thermodynamic Characteristics of Frozen Dough and Baking Systems[J]. FOOD SCIENCE, 2008, 29(11): 125-129.