Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough

Lü, Peng; Guo, Jing; Fan, Jun; Wang, Ping; Xiang, Yan

doi:10.1016/j.foodchem.2023.135516

Cited by 43 publications

(14 citation statements)

References 37 publications

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“…In this study, the amide I region (1700–1600 cm −1 ), which expresses the secondary structures of gluten proteins, is given in Figure 4 . In the amide I region, α-helices (1650–1660 cm −1 ) and β-sheets (1682–1696 cm −1 ) are more stable and regular, while β-turns (1662–1681 cm −1 ) and random coils (1640–1650 cm −1 ) represent irregular structures [ 43 ]. The decreasing level of α-helices structure caused by frozen storage was higher for dough samples containing the combination of the two FGHs (alc+sav) when compared to other samples ( Figure 4 ).…”

Section: Resultsmentioning

confidence: 99%

Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality

Tekle,

Ozulku,

Bekiroglu

et al. 2023

Foods

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Fish skin gelatin, as a waste product of sea bream, was used to obtain fish gelatin hydrolysate (FGH) with the treatment of alcalase (alc) and savinase (sav). The functional properties of FGHs and their usage possibilities in frozen dough bread making were investigated. FGH treated with alc showed a higher emulsifying stability index (189 min), while FGH treated with sav showed greater foaming capacity (27.8%) and fat-binding capacity (1.84 mL/g). Bread doughs were produced using two FGHs (alc and sav) and their combination (FGH-alc + FGH-sav). Using FGH treated with these enzymes individually was more effective than their combination in terms of polyacrylamide gel electrophoresis (SDS-PAGE) results and bread quality (specific volume and hardness). The addition of FGH into bread dough showed no significant effect on bread dough viscoelasticity (tan δ), while the increment level of tan δ value for control dough was higher than the dough containing FGH after frozen storage (−30 °C for 30 days). The highest freezable water content (FW%) was found in control dough (33.9%) (p < 0.05). The highest specific volume was obtained for control fresh bread and bread with FGH-alc, while the lowest volume was obtained for fresh bread containing FGH-sav (p < 0.05). After frozen storage of the doughs, the bread with FGH-alc showed the highest specific volume. FGH addition caused a significant reduction in the L* (lightness) value of fresh bread samples when compared to control bread (p < 0.05). This study suggested that usage of FGH-alc in bread making decreased the deterioration effect of frozen storage in terms of the specific volume and hardness of bread.

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Section: Resultsmentioning

confidence: 99%

Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality

Tekle,

Ozulku,

Bekiroglu

et al. 2023

Foods

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show abstract

“…3c). This can be explained as a result of ice crystals generated at temperatures below freezing point, disrupting the structure of the gluten network of dough (Guo et al, 2023). The springiness of DWD-5, DWD-10, and DWD-15 was better than that of DWD-0 during frozen storage, which could be attributed to the low moisture absorption of the insoluble fibres in DTF.…”

Section: Textural Properties Of Frozen Doughmentioning

confidence: 99%

“…5, all doughs showed a decrease in G 0 (storage modulus) and G 00 (loss modulus), while Tan δ (loss angle tangent) values increased after 14 days of frozen storage. This may be because the non-covalent bonds between glutenin and alcohol soluble protein are broken during frozen storage, thereby disrupting the integrity of gluten structure (Lu et al, 2023). On the 14th day of frozen storage, the G 0 and G 00 of DWD-20 and DWD-25 were greater than those of DWD-0.…”

Section: Rheological Properties Of Frozen Doughmentioning

confidence: 99%

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Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Wu,

Cui,

Wei

et al. 2024

Int J of Food Sci Tech

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SummaryThis study analysed the impact of adding different amounts (5–25%) of defatted tigernut flour (DTF) to frozen wheat dough at different freezing periods. The chemical composition and freeze–thaw stability of the composite flour, as well as the physicochemical properties (e.g., textural, tensile, and rheological properties) of the dough after being frozen, were assessed. It was found that the addition of DTF enhanced the nutritional value of the dough and improved quality characteristics such as texture and tensile properties of the dough after it had been frozen and thawed. With increasing DTF, the content of dietary fibre (8.69–9.63%) and ash (0.54–1.05%) increased significantly, but the content of starch (58.56–54.96%) and protein (11.03–10.35%) decreased as compared to that of wheat flour alone. The thermal and freeze–thaw stability of composite flour was greatly improved with increasing amounts of DTF, and the retrogradation of the dough was delayed. DTF (5–15%) proportionately delayed deterioration of springiness and retarded hardening of the frozen dough. In addition, the extensibility of the frozen dough was significantly increased by adding 10–25% DTF. The results suggest that DTF has the potential to positively influence the quality of frozen wheat dough, while at the same time increasing the high‐value utilisation of tigernut.

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“…In order to improve the freezing tolerance of frozen dough and enhance the final product quality, additives including antifreeze proteins, hydrocolloids, emulsifiers and enzymes were commonly used ( Song et al, 2019 , He et al, 2020 , Guan et al, 2023 ). With good water holding capacity, hydrocolloids such as carboxymethyl cellulose sodium, konjac glucomannan, and xanthan gum could inhibit the moisture migration and restrain the recrystallization of ice crystals, thus lowing the damage to the gluten network and the yeast ( Wu et al, 2022 , Lu et al, 2023 ). Water extractable arabinoxylan also induced partial agglomeration of GMP in frozen dough, resulting in higher GMP content ( Wang et al, 2016b ).…”

Section: Introductionmentioning

confidence: 99%

Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure

et al. 2023

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Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough

Cited by 43 publications

References 37 publications

Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality

Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure

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