Effects of Ultrasonic-Assisted Resting on Dough Rheological Properties, Water Distribution and Protein Secondary Structure

doi:10.7506/spkx1002-6630-201821011

Abstract

Abstract: The resting process is an important step during the processing of non-fermented dough. In this paper, the effects of ultrasonic-assisted resting on the rheological properties, water distribution, protein secondary structure and microstructure of dough was studied by a rotational rheometer, low-field nuclear magnetic resonance, Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). The results showed that ultrasonic-assisted resting could improve the elastic modulus and viscous modulus of dough. The water distribution state moved from adsorbed to bound water; the content of bound water increased to reach a plateau, whereas the opposite trend was observed for the content of adsorbed water. The content of bound water in the ultrasonic-treated dough was increased by 44.0% and the content of adsorbed water was decreased by 11.0% compared with the control sample after resting for 25 min. The results of FTIR and SEM analysis showed that ultrasonic-assisted resting could improve the quality of dough by changing the secondary structure of proteins and microstructure of dough. These results provide a theoretical basis for improving the quality of dough by ultrasonic-assisted resting.

Key words: ultrasonic, dough resting, rheological properties, moisture distribution, microstructure

CLC Number:

TS201.1

ZHANG Yanyan, LI Yinli, WU Mengmeng, LI Jiale, LI Ke, ZHANG Hua. Effects of Ultrasonic-Assisted Resting on Dough Rheological Properties, Water Distribution and Protein Secondary Structure[J]. FOOD SCIENCE, 2018, 39(21): 72-77.

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Effects of Ultrasonic-Assisted Resting on Dough Rheological Properties, Water Distribution and Protein Secondary Structure

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