Changes in the quality and protein structure of steamed bread under different quick‐frozen temperatures

Abstract

AbstractBackground and ObjectivesThe quick‐frozen temperature may affect the quality of frozen food. The aim of this research was to investigate the effects of different quick‐frozen temperatures on the quality and protein structure of steamed bread.FindingsWith the decrease of quick‐frozen temperature, the water holding capacity and glutenin macropolymer content of frozen steamed bread increased, and the protein network structure in the steamed bread system was less damaged. A significant decrease of β‐sheet and random coils was found, from 48.6% to 39.4% and 24.1% to 21.9%, respectively. The significant decrease of A23 content and the melting enthalpy indicated that the frozen water content decreased and the bound water content in steamed bread increased. Steamed bread had higher springiness and cohesiveness at −32°C and −36°C.ConclusionsThe quality of steamed breads was better when quick‐frozen temperatures were at −32°C and −36°C. Therefore, from the perspective of more energy saving and environmental protection, steamed bread can be rapidly frozen at −32°C.Significance and NoveltyDifferent quick‐frozen temperatures have different effects on each index of steamed bread, which provides a certain theoretical basis for the quick‐frozen process of steamed bread.