Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling
The effect of freeze-thaw cycling on the quality of pre-fermented red bean steamed bun (RBSB) dough and the cooked product were explored. For frozen dough samples, the changes in water distribution, frozen water content, starch crystallinity, layered structure, and protein secondary structure of the...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2022-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2060252 |
| _version_ | 1811297754753794048 |
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| author | Qiuyu Wang Haifeng Zhang Wenzheng Zhu Chunmei Li Yan Xu Xiangli Ding Xiaoyan Zhou |
| author_facet | Qiuyu Wang Haifeng Zhang Wenzheng Zhu Chunmei Li Yan Xu Xiangli Ding Xiaoyan Zhou |
| author_sort | Qiuyu Wang |
| collection | DOAJ |
| description | The effect of freeze-thaw cycling on the quality of pre-fermented red bean steamed bun (RBSB) dough and the cooked product were explored. For frozen dough samples, the changes in water distribution, frozen water content, starch crystallinity, layered structure, and protein secondary structure of the dough during freeze-thaw cycling were analyzed. The textures, colors, and relative amino acids contents of RBSBs, which were steamed from frozen dough, were analyzed. The results showed that the transverse relaxation time of weakly bound water,T22,increased as the number of freeze–thaw cycles increased, and the freezable water content reached its highest value (14.68%) after 1 cycle. The relative crystallinity of starch was increased by 13.6% compared with the control after 4 freeze-thaw cycles. The lamellar structure of starch increased by 4.33% after more than 5 freezing cycles. Freeze-thaw treatments caused significant and irregular changes in the secondary structure of the frozen dough. Freeze-thaw cycling accelerated an increase in the hardness of RBSB products. The brightness (L*) of RBSBs decreased significantly with increases in the number of freeze-thaw cycles, and these cycles also affected the amino acid contents of RBSBs. |
| first_indexed | 2024-04-13T06:08:52Z |
| format | Article |
| id | doaj.art-8ab6f148a98747379dbec83327aadeda |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-13T06:08:52Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-8ab6f148a98747379dbec83327aadeda2022-12-22T02:59:07ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862022-12-0125174876310.1080/10942912.2022.2060252Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cyclingQiuyu Wang0Haifeng Zhang1Wenzheng Zhu2Chunmei Li3Yan Xu4Xiangli Ding5Xiaoyan Zhou6Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, ChinaDepartment of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, ChinaDepartment of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, ChinaDepartment of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, ChinaDepartment of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, ChinaDepartment of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, ChinaDepartment of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, ChinaThe effect of freeze-thaw cycling on the quality of pre-fermented red bean steamed bun (RBSB) dough and the cooked product were explored. For frozen dough samples, the changes in water distribution, frozen water content, starch crystallinity, layered structure, and protein secondary structure of the dough during freeze-thaw cycling were analyzed. The textures, colors, and relative amino acids contents of RBSBs, which were steamed from frozen dough, were analyzed. The results showed that the transverse relaxation time of weakly bound water,T22,increased as the number of freeze–thaw cycles increased, and the freezable water content reached its highest value (14.68%) after 1 cycle. The relative crystallinity of starch was increased by 13.6% compared with the control after 4 freeze-thaw cycles. The lamellar structure of starch increased by 4.33% after more than 5 freezing cycles. Freeze-thaw treatments caused significant and irregular changes in the secondary structure of the frozen dough. Freeze-thaw cycling accelerated an increase in the hardness of RBSB products. The brightness (L*) of RBSBs decreased significantly with increases in the number of freeze-thaw cycles, and these cycles also affected the amino acid contents of RBSBs.https://www.tandfonline.com/doi/10.1080/10942912.2022.2060252Freeze-thaw cyclesfrozen doughwater statemulti-scale structurenutritional qualityfree amino acid analysis |
| spellingShingle | Qiuyu Wang Haifeng Zhang Wenzheng Zhu Chunmei Li Yan Xu Xiangli Ding Xiaoyan Zhou Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling International Journal of Food Properties Freeze-thaw cycles frozen dough water state multi-scale structure nutritional quality free amino acid analysis |
| title | Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling |
| title_full | Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling |
| title_fullStr | Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling |
| title_full_unstemmed | Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling |
| title_short | Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling |
| title_sort | physicochemical properties and nutritional quality of pre fermented red bean steamed buns as affected by freeze thaw cycling |
| topic | Freeze-thaw cycles frozen dough water state multi-scale structure nutritional quality free amino acid analysis |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2022.2060252 |
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