Effects of different frozen storage conditions on the functional properties of wheat gluten protein in nonfermented dough

Lin Zhang,Keke Zhang,Haiyan Gao,Jie Zeng,Mengyu Wang

doi:10.1590/fst.97821

Lin Zhang, Keke Zhang + Show 3 more

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https://doi.org/10.1590/fst.97821

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Abstract

The functional properties of wheat gluten protein isolated from nonfermented dough stored at -6 °C, -12 °C, -18 °C, -24 °C and -30 °C for 10 d, 20 d and 30 d were investigated. The solubility and water holding capacity of gluten protein decreased with decreasing frozen storage temperatures and increasing frozen storage time. The foamability of gluten protein was not affected by different frozen storage temperatures. However, the foamability of gluten protein decreased with extension of the frozen storage time. The storage modulus (G') and loss modulus (G") of gluten decreased with decreasing frozen storage temperatures. Meanwhile, the storage modulus (G') and loss modulus (G") of gluten increased with extension of the frozen storage time. When the frozen storage temperature of gluten was -12°C, the frozen water content was lower than that in gluten with other frozen storage temperatures. The water migration of gluten protein under different frozen storage temperatures and times was measured by low-field NMR. The microstructure of gluten protein was also observed under a scanning electron microscope. It was found that more serious damage to the gluten structure occurred with lower freezing temperatures and longer freezing times.

Highlights

IntroductionThe frozen flour products industry has grown rapidly
In recent years, the frozen flour products industry has grown rapidly
The water holding capacity of gluten decreased with decreasing frozen storage temperatures, and the water holding capacity of gluten protein with a frozen storage time of 30 d at all temperatures was lower than that with frozen storage times of 10 d and 20 d

Summary

Introduction

The frozen flour products industry has grown rapidly. Frozen flour products bring great convenience to people’s lives. Frozen rice products and wheat flour products account for 52.4% of frozen foods and are the largest category of frozen foods, and development of these product scales, brands, and chains has gradually become the main goal and general trend in the industry (Meng et al, 2021a). In the process of frozen dough storage, due to changes in the frozen storage temperature and time, the products will crack, shrink, collapse, and develop an uneven internal structure, poor taste, etc., resulting in poor sensory characteristics of the final product, reduced consumption, and limited large-scale application of frozen dough (Lu et al, 2021). It is necessary to solve the key technical problems in the production of frozen flour products

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