Effect of Ice Structuring Protein on Fermentation and Thermodynamic Characteristics of Frozen Dough and Baking Systems

Abstract

Abstract: 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.

Key words: ice structuring protein, frozen dough, bread fermentation, baking systems, ice crystals, gelatinization enthalpy

ZHOU Mei-Ling, ZOU Qi-Bo, HUANG Wei-Ning, JIN Liang-Xiu, RAYAS-DUARTE Patricia. Effect of Ice Structuring Protein on Fermentation and Thermodynamic Characteristics of Frozen Dough and Baking Systems[J]. FOOD SCIENCE, 2008, 29(11): 125-129.

[1]	XIE Xinhua, WU Xiuyuan, WU Junhong, SHEN Yue, WANG Na, ZHANG Bei, XU Lina. Effect of Poly-γ-Glutamic Acid on Quality of Frozen Dough and Steamed Bread [J]. FOOD SCIENCE, 2020, 41(22): 22-27.
[2]	QU Min, WU Zheng, DU Tingting, ZHU Xiuqing, CHEN Fenglian, LI Lingli, LU Manman. Effect of Alfalfa Ice Structuring Proteins on Quality and Structure of Frozen Wet Gluten [J]. FOOD SCIENCE, 2020, 41(18): 42-50.
[3]	CHEN Xu, CAI Xixi, WANG Shaoyun, YANG Fujia, WU Jinhong. Recent Progress and Application Prospects of Antifreeze Peptides in Food Industry [J]. FOOD SCIENCE, 2019, 40(17): 331-337.
[4]	QU Min, GENG Haoyuan, SUN Yue, TIAN Ye, YANG Liyuan, CHEN Fenglian. Effect of Ice Structuring Proteins from Alfalfa on Texture of Quick Frozen Dumpling Wrapper [J]. FOOD SCIENCE, 2018, 39(20): 86-91.
[5]	JI Chengyu, SHI Yuanyuan, LI Mengqin ZHANG Jian, AN Yanxia, AI Yuhan. Effect of Antifreeze Proteins on Protein Characteristics and Moisture State in Prefermented Frozen Dough [J]. FOOD SCIENCE, 2018, 39(12): 53-59.
[6]	ZHANG Hua, LI Yinli, LI Jiale, ZHAO Xuewei, BAI Yanhong, ZHANG Yanyan. Effect of Bamboo Shoot Dietary Fiber on Rheological Properties, Moisture Distribution and Microstructure of Frozen Dough [J]. FOOD SCIENCE, 2018, 39(1): 53-57.
[7]	LI Yuan, WANG Liping, LI Yujin, HU Yaqin. A Review of the Formation and Control of Ice Crystals in Aquatic Products during Freezing Storage [J]. FOOD SCIENCE, 2016, 37(19): 277-282.
[8]	DU Haoran, ZHENG Xueling, HAN Xiaoxian, ZHANG Jie, LI Limin, LIU Chong, BIAN Ke. Optimization of Compound Food Additives for Frozen Dough Steamed Breads Made with Mixed Starters by Response Surface Methodology [J]. FOOD SCIENCE, 2015, 36(12): 36-43.
[9]	QU Min, DONG Zheng-ting, CHEN Feng-lian, LIU Yu-jia, LI Ling-li, SUN Zhao-guo, BAO Huan. Extraction of Alfalfa Ice Structuring Proteins and Their Effect on Frozen Dough [J]. FOOD SCIENCE, 2014, 35(24): 57-62.
[10]	WANG Feng1，HUANG Wei-ning1,*，DU Guo-cheng2，ZHANG Si-jia1，YAO Yuan3，ZHENG Feng-ping4，LI Yue-hua5. Effect of Waxy Wheat Flour and Transglutaminase (TGase) on the Quality and Frozen Stability of Waxy Flour Dough [J]. FOOD SCIENCE, 2013, 34(5): 110-114.
[11]	AI Zhi-lu1,2,3，CHEN Di1，XIE Xin-hua1,2，PAN Zhi-li1,2，WANG Na1,2，SUO Biao1,2，HUANG Zhong-min1,*. Effect of Palmitic Acid and Oleic Acid on Thermal Properties of Waxy Rice Starch [J]. FOOD SCIENCE, 2013, 34(21): 20-23.
[12]	LIU Hai-yan，SHANG Shan，WANG Hong-zi，HUANG Wei-ning，WANG Feng， ZHENG Feng-ping，RAYAS-DUARTE Patricia. Effect of Waxy Wheat Flour on Rheological, Fermentation and Baking Properties of Frozen Dough [J]. FOOD SCIENCE, 2012, 33(3): 77-81.
[13]	WUYou-zhi，LIUBao-lin，FANHai-tao. Effect of Food Additives on Water-Holding Capacity of Frozen Dough Examined by NMR [J]. FOOD SCIENCE, 2012, 33(13): 21-25.
[14]	WANGHong-zi，WANGFeng，HUANGWei-ning，RAYAS-DUARTEPatricia，YAOYuan. Antioxidant Properties of Bread Made from Purple Sweet Potato Powder (PSP) Sourdough Fermented by Lactobacillus plantarum [J]. FOOD SCIENCE, 2012, 33(13): 40-44.
[15]	LI Zhen-ni，WANG Hong-zi，HUANG Wei-ning，ZHANG Luan，JIA Chun-li，XU Yan，RAYAS-DUARTE Patricia. Improvement of Anti-freezing and Fermentation Properties of Frozen Dough by Recombinant Rhizopus chinensis Lipase Combined with Transglutaminase [J]. FOOD SCIENCE, 2011, 32(17): 109-113.

Effect of Ice Structuring Protein on Fermentation and Thermodynamic Characteristics of Frozen Dough and Baking Systems

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments