The alleviative effect of sweet potato protein hydrolysates on the quality deterioration of frozen dough bread in comparison to trehalose

Chen, Jiaru; Xiao, Jianhui; Jin, Tao; Yu, Lili; Niu, Liya

doi:10.1016/j.lwt.2023.114505

Cited by 22 publications

(15 citation statements)

References 40 publications

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“…A tan δ value which is lower than 1 indicates that elastic behavior is more dominant than viscous behavior [ 37 ]. Frozen storage causes a rise in the tan δ value of dough samples ( Figure 2 ), which shows the increment in the viscous properties of dough and the weakening of the gluten structure, as reported in many studies [ 1 , 7 , 38 ]. According to the study of Xin et al [ 8 ], the gluten network damage was attributed to a progressive increase in ice crystals during the freezing process.…”

Section: Resultssupporting

confidence: 73%

“…This result was also in line with the FW (%) content results ( Table 2 ), since the doughs containing FGH-alc and FGH-sav revealed a lower increment level of FW, unlike the control dough. Lower FW (%) content indicates less damage to the gluten network caused by frozen storage [ 7 ]. Many studies have stated that the specific volume of breads made by frozen dough decreased and their hardness increased with the prolongation of frozen storage.…”

Section: Resultsmentioning

confidence: 99%

“…A differential scanning calorimeter (DSC; TA instrument Q20, New Castle, DE, USA) was used for the determination of freezable water (FW) content according to the method of Chen et al [ 7 ]. FW content was calculated using Equation (5): FW (%) = ΔH/ΔH o × W c × 100.…”

Section: Methodsmentioning

confidence: 99%

“…The water migration from gluten leads to the formation of ice crystals, damaging the gluten network and yeast cells. Therefore, a decrease in yeast activity and weakening of the dough strength are mainly observed, resulting in the poor baking performance of frozen dough [ 7 , 8 ]. To overcome such problems, several methods for the frozen dough production process have been studied.…”

Section: Introductionmentioning

confidence: 99%

“…The usage of protein hydrolysates in frozen dough studies has been widely investigated in order to minimize the quality deterioration of frozen dough bread. It has been reported that the damaging of the gluten network and the decreasing yeast activity were slowed down in the studies using different protein hydrolysates such as milk [ 19 , 20 ], sweet potato protein [ 7 ], pig skin gelatin [ 21 ], bovine collagen [ 22 ], and silver carp hydrolysates [ 23 ]. Moreover, Sang et al [ 24 ] suggested that the use of fish skin gelatin in bread making improved the strength and gas-retention capacity of dough due to its having good gelation and emulsification properties.…”

Section: Introductionmentioning

confidence: 99%

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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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