Effect of subfreezing storage on the qualities of dough and bread containing pea protein.

Abstract

In this paper, -6, -9 and -12 °C were selected as subfreezing temperatures of dough containing pea protein based on the results of low-field nuclear magnetic relaxation time. The effect of storage at subfreezing temperatures on dough properties was then investigated and compared with sample storage at -18 °C. The pH value, springiness, resilience, cohesiveness of dough and sensory score of bread gradually decreased and the hardness and water loss rate of dough gradually increased with the extension of storage time. However, dough hardness, viscoelasticity and fermentation volume were maintained more effectively in subfreezing storage than in -18 °C storage. The subfreezing temperature could alleviate the damage of gluten network structure in frozen dough by ice crystals and was beneficial in maintaining the elasticity of gluten proteins. The network system of pea protein, gluten protein and starch granules in dough storage at -9 and -12 °C was more tightly connected and the microstructure was similar to that at -18 °C. There was no significant difference between the quality of bread made from the dough stored at subfreezing temperature and that stored at -18 °C for 1-6 weeks, and the preservation effect at -12 °C was closer to that at -18 °C. Subfreezing storage can keep the stability of dough containing pea protein close to traditional frozen storage (-18 °C), which provides a new method for storage and transportation of frozen dough. © 2022 Society of Chemical Industry.