Abstract
In order to verify the cryoprotective effect of an antifreeze protein (BaAFP-1) obtained from barley on bread dough, the effect of BaAFP-1 on the rheological properties, microstructure, fermentation, and baking performance including the proofing time and the specific volume of bread dough and bread crumb properties during freezing treatment and freeze-thaw cycles were analysed. BaAFP-1 reduced the rate of decrease in storage modulus and loss modulus values during freezing treatment and freeze-thaw cycles. It influenced the formation and the shape of ice formed during freezing and inhibited ice recrystallization during freeze-thaw. BaAFP-1 maintained gas production ability and gas retention properties, protected gluten network and the yeast cells from deterioration caused by ice formation and ice crystals recrystallisation in dough samples during freezing treatment and freeze-thaw treatment. It slow down the increase rate of hardness of bread crumb. The average area of pores in bread crumbs decreased significantly (p < 0.05) as the total number of pores increased (p < 0.05), and the addition of BaAFP-1 inhibited this deterioration. These results confirmed the cryoprotective activity of BaAFP-1 in bread dough during freezing treatment and freeze-thaw cycles.
Highlights
Frozen dough technology used in the baking industry can both supply oven-fresh bakery products and improve labour conditions, gained extensive attention
The incorporation of plant antifreeze proteins (AFPs) from winter wheat and carrots has been shown effective in influencing the gassing rate, the total amount of gas produced in frozen dough, maintaining loaf volume, improving the texture properties of bread during frozen storage; decreasing the rate of structural deterioration; and retarding the decrease of freeze-thaw stability in terms of syneresis and the hardness of corn and wheat starch gels
Due to its characteristic and sensitive response in structural variations, dynamic rheological testing has become a preferred approach in the structure and fundamental properties study of dough samples [24]
Summary
Frozen dough technology used in the baking industry can both supply oven-fresh bakery products and improve labour conditions, gained extensive attention. The incorporation of plant AFPs from winter wheat and carrots has been shown effective in influencing the gassing rate, the total amount of gas produced in frozen dough, maintaining loaf volume, improving the texture properties of bread during frozen storage; decreasing the rate of structural deterioration; and retarding the decrease of freeze-thaw stability in terms of syneresis and the hardness of corn and wheat starch gels. These results demonstrate that the application of plant AFPs as food preservatives can improve the quality of frozen foods during process, storage, and transport. These data will add to the existing information on the cryoprotective activity of AFPs, providing further insight into the action mechanism of plant AFPs
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