Changes in Chemical Composition and Physical Characteristics of Frozen Non-Fermented Dough during Frozen Storage

doi:10.7506/spkx1002-6630-201406047

Abstract

Abstract:

The changes in the chemical composition and physical characteristics of frozen non-fermented dough stored at
－18 ℃ for 0, 5, 10, 15, 20 or 25 days were investigated. The results showed that with extending the frozen storage time,
the amylose content was generally decreased and sharply decrease on the 5th day of frozen storage, and then tended to
fluctuate. The content of reducing sugar was gradually increased, then reached a plateau and kept steady (~49.26 mg/g dry
basis). The pentosan content was slightly reduced. The sulfhydryl content rose at first and then dropped. Both hardness and
gumminess were increased but the changes in cohesiveness were not significant (P > 0.05) and springiness declined. The
storage modulus (G’) and loss modulus (G’’) were both lower than those in the control group. Except for the 15th day of
frozen storage, tan δ values were close to and higher than those in the control group. L* value was lessened and the color
of dough became slightly worse. Thus, the quality of non-fermented dough is degraded to some extent with extending the
frozen storage duration.

Key words: frozen storage, frozen non-fermented dough, chemical composition, physical characteristics

CLC Number:

TS201.1

YE Xiao-feng1, ZHAO Li-ping1, CAO Rong2, TANG Gen-sheng2, HAN Yong-bin1,*. Changes in Chemical Composition and Physical Characteristics of Frozen Non-Fermented Dough during Frozen Storage[J]. FOOD SCIENCE, 2014, 35(6): 219-223.

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