Effect of aging and ice-structuring proteins on the physical properties of frozen flour–water mixtures

Kontogiorgos, Vassilis; Goff, H. Douglas; Kasapis, Stefan

doi:10.1016/j.foodhyd.2007.06.005

Cited by 60 publications

(30 citation statements)

References 51 publications

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“…This may be because the addition of oat AFPs could modify the growth of the ice crystals and inhibit the recrystallization of ice crystals, thus protecting the gluten network from structure damage (Kontogiorgos et al 2007). Kontogiorgos et al (2008) researched the effect of AFP on the phase behavior and structural properties of frozen flourwater mixtures and found that in the presence of AFPs, fewer voids were present and the gluten matrix was less disrupted, which was consistent with the results of this study. After storage for 3 weeks, we can find subtle difference when comparing Fig.…”

Section: Effect Of Oat Afps On Microstructure Of Frozen Doughsupporting

confidence: 87%

Extraction of Oat (Avena sativa L.) Antifreeze Proteins and Evaluation of Their Effects on Frozen Dough and Steamed Bread

Zhang

Wang

et al. 2015

Food Bioprocess Technol

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In this study, vacuum infiltration-centrifugation of cold-induced oats at −18°C was adopted in the extraction of oat antifreeze proteins (AFPs), and the effects of the oat AFPs on the physicochemical, rheological, and fermentation properties of frozen dough and the textural characteristics of steamed bread were investigated. Supplementation with oat AFPs lowered the freezable water content of the dough, resulting in some beneficial effects on final steamed bread. The rheological properties of the oat AFP group showed a greater fermentation capacity than did the control group (without oat AFP). A scanning electron microscopic analysis showed that supplementation with oat AFPs could protect the gluten matrix from disruption, thus resulting in superior textural properties in the steamed bread. In conclusion, oat AFPs could be used as a beneficial additive to frozen dough.

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Section: Effect Of Oat Afps On Microstructure Of Frozen Doughsupporting

confidence: 87%

Extraction of Oat (Avena sativa L.) Antifreeze Proteins and Evaluation of Their Effects on Frozen Dough and Steamed Bread

Zhang

Wang

et al. 2015

Food Bioprocess Technol

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“…Regardless of ISP, CS had higher ΔH ice sample than WS for all FTC. Kontogiorgos et al (2008) reported that ISP significantly reduced ΔH ice sample of frozen dough when frozen storage time was increased. Ice nucleation and recrystallizing of the ice crystals increased the separation of starch-rich and starch-deficient ice regions, therefore increasing freezable Fig.…”

Section: Thermal Propertiesmentioning

confidence: 99%

Effects of Ice Structuring Proteins on Freeze‐Thaw Stability of Corn and Wheat Starch Gels

et al. 2010

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Cereal Chem. 87(5):497-503The effect of ice structuring proteins (ISP, 0.5%, starch weight basis) on the freeze-thaw stability of corn and wheat starch gels (CS and WS, respectively) was studied. Syneresis measurement, hardness, thermal properties using differential scanning calorimetry (DSC), X-ray diffractions, and scanning electron microscopy (SEM) were determined with starch gels (SG) subjected up to nine freeze-thaw cycles (FTC). The gelatinized SG were stored at -20°C for 22 hr and thawed at 30°C for 2 hr. As the number of FTC increased, syneresis was increased; however, ISP significantly (P < 0.05) reduced the syneresis for all FTC except at FTC 1.Hardness was increased up to FTC 4, then decreased for both SG. ISP significantly lowered the hardness of both SG. The ice melting enthalpy (ΔH ice sample ) of SG increased as FTC increased but SG with ISP had significantly lower enthalpy. The retrogradation ratio (RR) from DSC was significantly increased as the number of FTC increased. ISP reduced RR but most of RR was not significantly different for the corresponding FTC. The X-ray diffraction patterns showed less recrystallization of WS with addition of ISP. The microstructures from SEM showed that the addition of ISP reduced the size of ice cell cavities. 2 Corresponding authors. Phone/

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“…Concentrated antifreeze protein from carrots has been shown to improve the quality of the dough by maintenance of loaf volume and improving the softness of the dough during frozen storage (Zhang et al, 2007). Incorporation of ISP from winter wheat decreased the rate of structural deterioration in the gluten-ice structure during the recrystallization stage (Kontogiorgos et al, 2008). In a different study, frozen dough treated with type I AFP (produced and secreted by a food-grade L. lactis) showed better fermentation capacity than untreated frozen dough and after baking the breads acquired the same consumer acceptance as fresh bread (Yeh et al, 2009).…”

Section: Applications Of Isps In Foodmentioning

confidence: 99%

Ice structuring proteins from plants: Mechanism of action and food application

Hassas-Roudsari

Goff

2012

Food Research International

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Effect of aging and ice-structuring proteins on the physical properties of frozen flour–water mixtures

Cited by 60 publications

References 51 publications

Extraction of Oat (Avena sativa L.) Antifreeze Proteins and Evaluation of Their Effects on Frozen Dough and Steamed Bread

Extraction of Oat (Avena sativa L.) Antifreeze Proteins and Evaluation of Their Effects on Frozen Dough and Steamed Bread

Effects of Ice Structuring Proteins on Freeze‐Thaw Stability of Corn and Wheat Starch Gels

Ice structuring proteins from plants: Mechanism of action and food application

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