Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles
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...
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MDPI AG
2020-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/11/1698 |
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| author | Xiangli Ding Tingting Li Hui Zhang Chengran Guan Jianya Qian Xiaoyan Zhou |
| author_facet | Xiangli Ding Tingting Li Hui Zhang Chengran Guan Jianya Qian Xiaoyan Zhou |
| author_sort | Xiangli Ding |
| collection | DOAJ |
| description | 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 (<i>p</i> < 0.05) as the total number of pores increased (<i>p</i> < 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. |
| first_indexed | 2024-03-10T14:43:05Z |
| format | Article |
| id | doaj.art-a1b33587847c4d0aabae68ecab9984d5 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:43:05Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a1b33587847c4d0aabae68ecab9984d52023-11-20T21:36:45ZengMDPI AGFoods2304-81582020-11-01911169810.3390/foods9111698Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw CyclesXiangli Ding0Tingting Li1Hui Zhang2Chengran Guan3Jianya Qian4Xiaoyan Zhou5School of Food Science and Engineering & School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, ChinaSchool of Food Science and Engineering & School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, ChinaState key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, Wuxi 224122, ChinaSchool of Food Science and Engineering & School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, ChinaSchool of Food Science and Engineering & School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, ChinaSchool of Food Science and Engineering & School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, ChinaIn 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 (<i>p</i> < 0.05) as the total number of pores increased (<i>p</i> < 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.https://www.mdpi.com/2304-8158/9/11/1698barleyantifreeze proteindoughfreezingfreeze-thaw |
| spellingShingle | Xiangli Ding Tingting Li Hui Zhang Chengran Guan Jianya Qian Xiaoyan Zhou Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles Foods barley antifreeze protein dough freezing freeze-thaw |
| title | Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles |
| title_full | Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles |
| title_fullStr | Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles |
| title_full_unstemmed | Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles |
| title_short | Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles |
| title_sort | effect of barley antifreeze protein on dough and bread during freezing and freeze thaw cycles |
| topic | barley antifreeze protein dough freezing freeze-thaw |
| url | https://www.mdpi.com/2304-8158/9/11/1698 |
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