Effects of Different Freezing Temperatures on the Quality of Rice Dumpling Dough
To investigate the effects of different freezing temperatures on the quality of rice dumpling dough, this paper investigated the effects of freezing at −20, −30, −80, −196 ℃ (liquid nitrogen) on the physicochemical indexes of rice dumpling dough, such as texture characteristics, water loss rate and...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080312 |
| _version_ | 1797448803266068480 |
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| author | Junhua MA Yibei LU Yan WANG Shujie CHEN Tongshen DU Liuming YANG Hua YANG |
| author_facet | Junhua MA Yibei LU Yan WANG Shujie CHEN Tongshen DU Liuming YANG Hua YANG |
| author_sort | Junhua MA |
| collection | DOAJ |
| description | To investigate the effects of different freezing temperatures on the quality of rice dumpling dough, this paper investigated the effects of freezing at −20, −30, −80, −196 ℃ (liquid nitrogen) on the physicochemical indexes of rice dumpling dough, such as texture characteristics, water loss rate and color. The water distribution and microstructures of rice dumpling dough were studied by NMR, MRI, SEM and other analytical techniques. The results showed that the lower the freezing temperature, the faster the freezing rate. With the decrease of freezing temperature, the water loss rate and light transmittance of rice dumpling dough improved significantly (P<0.05), and there was no significant difference (P>0.05) in whiteness, and the magnitude of textural changes was small. The microstructure of the rice dumpling dough was more complete at ultra-low temperature freezing. During the freezing process, the internal water state of the rice dumpling dough was changed, free water and multilayer water were transformed into bound water, liquid water molecules were reduced, and hydrogen proton density was decreased. Combined with the actual situation, the freezing temperature below −30 ℃ could significantly improve the quality of rice dumpling dough. |
| first_indexed | 2024-03-09T14:15:42Z |
| format | Article |
| id | doaj.art-4f15c7bb6f654df79d59947e6d133fa4 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-09T14:15:42Z |
| publishDate | 2023-12-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-4f15c7bb6f654df79d59947e6d133fa42023-11-29T01:58:15ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-12-014423293610.13386/j.issn1002-0306.20220803122022080312-23Effects of Different Freezing Temperatures on the Quality of Rice Dumpling DoughJunhua MA0Yibei LU1Yan WANG2Shujie CHEN3Tongshen DU4Liuming YANG5Hua YANG6College of Biology and Environment, Zhejiang Wanli University, Ningbo 315100, ChinaCollege of Biology and Environment, Zhejiang Wanli University, Ningbo 315100, ChinaNingbo Customs Technology Center, Ningbo 315048, ChinaNingbo Wanli Food Co., Ltd., Ningbo 315300, ChinaCollege of Biology and Environment, Zhejiang Wanli University, Ningbo 315100, ChinaCollege of Biology and Environment, Zhejiang Wanli University, Ningbo 315100, ChinaCollege of Biology and Environment, Zhejiang Wanli University, Ningbo 315100, ChinaTo investigate the effects of different freezing temperatures on the quality of rice dumpling dough, this paper investigated the effects of freezing at −20, −30, −80, −196 ℃ (liquid nitrogen) on the physicochemical indexes of rice dumpling dough, such as texture characteristics, water loss rate and color. The water distribution and microstructures of rice dumpling dough were studied by NMR, MRI, SEM and other analytical techniques. The results showed that the lower the freezing temperature, the faster the freezing rate. With the decrease of freezing temperature, the water loss rate and light transmittance of rice dumpling dough improved significantly (P<0.05), and there was no significant difference (P>0.05) in whiteness, and the magnitude of textural changes was small. The microstructure of the rice dumpling dough was more complete at ultra-low temperature freezing. During the freezing process, the internal water state of the rice dumpling dough was changed, free water and multilayer water were transformed into bound water, liquid water molecules were reduced, and hydrogen proton density was decreased. Combined with the actual situation, the freezing temperature below −30 ℃ could significantly improve the quality of rice dumpling dough.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080312rice dumpling doughfreezing temperaturemoistureice crystals |
| spellingShingle | Junhua MA Yibei LU Yan WANG Shujie CHEN Tongshen DU Liuming YANG Hua YANG Effects of Different Freezing Temperatures on the Quality of Rice Dumpling Dough Shipin gongye ke-ji rice dumpling dough freezing temperature moisture ice crystals |
| title | Effects of Different Freezing Temperatures on the Quality of Rice Dumpling Dough |
| title_full | Effects of Different Freezing Temperatures on the Quality of Rice Dumpling Dough |
| title_fullStr | Effects of Different Freezing Temperatures on the Quality of Rice Dumpling Dough |
| title_full_unstemmed | Effects of Different Freezing Temperatures on the Quality of Rice Dumpling Dough |
| title_short | Effects of Different Freezing Temperatures on the Quality of Rice Dumpling Dough |
| title_sort | effects of different freezing temperatures on the quality of rice dumpling dough |
| topic | rice dumpling dough freezing temperature moisture ice crystals |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080312 |
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