Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure
The influence of lactylated gluten and Freeze-Thaw Cycles on the water state, microstructure, and quality of frozen steamed bread dough was investigated. After three freeze-thaw cycles (3F/T), the specific volume of steamed bread with sodium lactate-treated gluten increased by 18.34% compared with t...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/19/3607 |
| _version_ | 1797575926330949632 |
|---|---|
| author | Yan Li Yu Wang Xi Qiu Mingcong Fan Li Wang Haifeng Qian |
| author_facet | Yan Li Yu Wang Xi Qiu Mingcong Fan Li Wang Haifeng Qian |
| author_sort | Yan Li |
| collection | DOAJ |
| description | The influence of lactylated gluten and Freeze-Thaw Cycles on the water state, microstructure, and quality of frozen steamed bread dough was investigated. After three freeze-thaw cycles (3F/T), the specific volume of steamed bread with sodium lactate-treated gluten increased by 18.34% compared with the blank group and 5.73% compared with the wheat gluten (WG) group. Compared with wheat gluten, the texture properties of steamed bread with lactylated gluten increased significantly. Changes in rheological properties demonstrated that the frozen dough’s viscoelasticity increased significantly. The lactylated gluten could reduce water mobility and decrease the content of freezable water in frozen dough. Moreover, the free sulfhydryl (SH) content increased, revealing that the protein was depolymerized. Based on the microstructure and corresponding protein network analysis (PNA), the total area and the number of protein network connection points of the dough adding lactylated gluten were significantly higher than those of the blank group and the WG group. In conclusion, lactylated gluten enhanced the freeze-thaw tolerance of frozen dough. |
| first_indexed | 2024-03-10T21:45:13Z |
| format | Article |
| id | doaj.art-ed70a9e6b71c405191672fe2f5258ba3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:45:13Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ed70a9e6b71c405191672fe2f5258ba32023-11-19T14:23:15ZengMDPI AGFoods2304-81582023-09-011219360710.3390/foods12193607Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and MicrostructureYan Li0Yu Wang1Xi Qiu2Mingcong Fan3Li Wang4Haifeng Qian5State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, ChinaThe influence of lactylated gluten and Freeze-Thaw Cycles on the water state, microstructure, and quality of frozen steamed bread dough was investigated. After three freeze-thaw cycles (3F/T), the specific volume of steamed bread with sodium lactate-treated gluten increased by 18.34% compared with the blank group and 5.73% compared with the wheat gluten (WG) group. Compared with wheat gluten, the texture properties of steamed bread with lactylated gluten increased significantly. Changes in rheological properties demonstrated that the frozen dough’s viscoelasticity increased significantly. The lactylated gluten could reduce water mobility and decrease the content of freezable water in frozen dough. Moreover, the free sulfhydryl (SH) content increased, revealing that the protein was depolymerized. Based on the microstructure and corresponding protein network analysis (PNA), the total area and the number of protein network connection points of the dough adding lactylated gluten were significantly higher than those of the blank group and the WG group. In conclusion, lactylated gluten enhanced the freeze-thaw tolerance of frozen dough.https://www.mdpi.com/2304-8158/12/19/3607lactylated glutenfreeze-thaw tolerancesteamed bread |
| spellingShingle | Yan Li Yu Wang Xi Qiu Mingcong Fan Li Wang Haifeng Qian Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure Foods lactylated gluten freeze-thaw tolerance steamed bread |
| title | Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure |
| title_full | Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure |
| title_fullStr | Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure |
| title_full_unstemmed | Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure |
| title_short | Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure |
| title_sort | effect of lactylated gluten and freeze thaw cycles on frozen dough from water state and microstructure |
| topic | lactylated gluten freeze-thaw tolerance steamed bread |
| url | https://www.mdpi.com/2304-8158/12/19/3607 |
| work_keys_str_mv | AT yanli effectoflactylatedglutenandfreezethawcyclesonfrozendoughfromwaterstateandmicrostructure AT yuwang effectoflactylatedglutenandfreezethawcyclesonfrozendoughfromwaterstateandmicrostructure AT xiqiu effectoflactylatedglutenandfreezethawcyclesonfrozendoughfromwaterstateandmicrostructure AT mingcongfan effectoflactylatedglutenandfreezethawcyclesonfrozendoughfromwaterstateandmicrostructure AT liwang effectoflactylatedglutenandfreezethawcyclesonfrozendoughfromwaterstateandmicrostructure AT haifengqian effectoflactylatedglutenandfreezethawcyclesonfrozendoughfromwaterstateandmicrostructure |