Application of Frozen Dough Fermentation in Chinese Traditional Foods II. Effect of Ice-structural Protein on Rheofermentation Properties of Compressed Yeast and Frozen Dough

doi:10.7506/spkx1002-6300-200923002

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 17-21.doi: 10.7506/spkx1002-6300-200923002

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Application of Frozen Dough Fermentation in Chinese Traditional Foods II. Effect of Ice-structural Protein on Rheofermentation Properties of Compressed Yeast and Frozen Dough

REN Shi-xian1，HUANG Wei-ning1,*，WANG Hong-zi2，DU Guo-cheng3，LIAO Xiang-ru3，JIA Chun-li1， RAYAS-DUARTE Patricia4

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China；2. Fujian Fuma Food
Co. Ltd., Jinjiang 362200, China；3. Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi
214122, China；4. Food and Agricultural Products Research Center, Oklahoma State University, Stillwater 74078-6055, USA

Received:2009-08-14 Online:2009-12-01 Published:2010-12-29
Contact: HUANG Wei-ning E-mail:wnhuang@jiangnan.edu.cn

Abstract

Abstract:

Effect of ice-structural protein (ISP) on rheofermentation properties of compressed yeast and frozen dough after frozen for 0, 1, 2, 3 and 4 weeks were investigated using F3 rheofermentometer and dynamic rheometer, respectively. Results showed that extended frozen time resulted in decrease of maximum height of gas release curve (H＇m), total volume of CO2 produced by yeast (Vtotal), maximum swelling height of dough (H＇m), elastic modulus (G＇) and viscous modulus (G〞) of frozen dough, specific volume of frozen dough. However, addition of ISP could effectively increase H＇m, Vtotal and Hm of compressed yeast, G＇and G〞of frozen dough, and specific volume of frozen dough at same frozen time. These investigations suggested that ISP could inhibit the formation of ice crystallization and prevent from recrystallization, and reduce the damage of yeast and protein texture of dough from ice crystallization.

Key words: ice-structural protein (ISP), compressed yeast, frozen dough, fermentation, rheology

CLC Number:

TS201.7

REN Shi-xian1，HUANG Wei-ning1,*，WANG Hong-zi2，DU Guo-cheng3，LIAO Xiang-ru3，JIA Chun-li1， RAYAS-DUARTE Patricia4. Application of Frozen Dough Fermentation in Chinese Traditional Foods II. Effect of Ice-structural Protein on Rheofermentation Properties of Compressed Yeast and Frozen Dough[J]. FOOD SCIENCE, 2009, 30(23 ): 17-21.

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Application of Frozen Dough Fermentation in Chinese Traditional Foods II. Effect of Ice-structural Protein on Rheofermentation Properties of Compressed Yeast and Frozen Dough

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