Water dynamics in microwavable par-baked soy dough evaluated during frozen storage

Simmons, Amber L.; Serventi, Luca; Vodovotz, Yael

doi:10.1016/j.foodres.2012.01.015

Cited by 12 publications

(7 citation statements)

References 22 publications

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“…To understand the impact of freezing and frozen storage treatment on frozen dough systems, knowledge of ice crystal characteristics is important (Simmons, Serventi, & Vodovotz, 2012). Based on thermodynamic principles of aqueous solutions, frozen dough, a heterogeneous mixture of ingredients in water, has a lower freezing point compared to pure water (T f = 0°C; Zaritzky, 2010).…”

Section: Ice Crystal Characteristics During Freezing and Frozen Stomentioning

confidence: 99%

Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review

et al. 2019

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Background and objectives:In response to the need for product flexibility and fast response to consumer trends, research interest frozen dough technology has continued to increase since its inception in 1970s. Common categories of these products are prefermented, unfermented, and par-baked frozen dough products, with widely known frozen dough products such as refrigerated cookies and brownies, sweet rolls, biscuits, dinner rolls, and pizza, sold "as if freshly baked" to the consumer. The underlying catalyst for the development and growth of the frozen dough products in the 1970s-1990s is closely related the development of improver technology and increased research efforts to improve frozen dough quality, thus a steady market growth in frozen dough products in the following.

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Section: Ice Crystal Characteristics During Freezing and Frozen Stomentioning

confidence: 99%

Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review

et al. 2019

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“…The water binding capacity and fluidity plays an important role in food, since they have direct effects on the rheological properties and stability of the final products [29]. Freezing is a popular method to process and store food and the distribution of water is often changed during this process, giving rise to a series of physical and chemical changes that are all related to the properties of dough, such as protein degeneration and enzymatic activities.…”

Section: Resultsmentioning

confidence: 99%

Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough

Cui

Liu

et al. 2019

Polymers

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The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecular weight and the free sulfhydryl content of gluten proteins and the tensile properties of frozen dough all decreased. The addition of konjac glucomannan reduced the variations in the structural and rheological properties of gluten proteins/dough. Frozen dough with 2.5% added konjac glucomannan showed the highest water binding capacity and retarded the migration of water. Scanning electron microscopy and differential scanning calorimetry results also revealed that adding konjac glucomannan reduced the cracks and holes in the dough and enhanced its thermal stability. The correlations between mechanical characteristics and structure parameters further indicated that konjac glucomannan could not only stabilize the structures of gluten proteins but also bind free water to form more stable complexes, thereby retaining the rheological and tensile properties of the frozen dough.

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“…Gluten is of great importance in maintaining viscoelastic properties of dough. Generally, glutenins impart strength and elasticity, while gliadins confer viscous properties Figure presents rheological modulus changes versus frequency for hydrated gluten proteins.…”

Section: Resultsmentioning

confidence: 99%

“…Generally, glutenins impart strength and elasticity, while gliadins confer viscous properties. 49 Figure 7 presents rheological modulus changes versus frequency for hydrated gluten proteins. G′ and G″ describe the character elastic and viscous states of samples, respectively.…”

Section: Effects Of Rafps On Water Mobility Of Hydratedmentioning

confidence: 99%

Comparative Study on the Cryoprotective Effects of Three Recombinant Antifreeze Proteins from Pichia pastoris GS115 on Hydrated Gluten Proteins during Freezing

Liu¹,

Liang

Zhang³

et al. 2018

J. Agric. Food Chem.

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During the freezing process, ice crystal formation leads to the deterioration in physicochemical properties and networks of gluten proteins. The cryoprotective effects of recombinant carrot ( Daucus carota) antifreeze protein (rCaAFP), type II antifreeze protein from Epinephelus coioides (rFiAFP), and Tenebrio molitor antifreeze protein (rTmAFP) produced from Pichia pastoris GS115 on hydrated gluten, glutenin, and gliadin during freezing were investigated. The thermal hysteresis (TH) activity and ice crystals' morphology modification ability of recombinant antifreeze proteins (rAFPs) were analyzed by differential scanning calorimetry (DSC) and cryomicroscope, respectively. The freezing and melting properties, water state, rheological properties, and microstructure of hydrated gluten proteins were studied by DSC, low field nuclear magnetic resonance, rheometer, and scanning electron microscopy, respectively. The rTmAFP exhibited strongest TH activity and ice crystals' morphology modification ability, followed by rFiAFP and rCaAFP. The addition of the three rAFPs caused freezing hysteresis and weakened the damage of freezing to the networks of hydrated gluten, glutenin, and gliadin. During freezing, the cryoprotective effects of the three rAFPs on the freezable water content, water mobility and distribution, and rheological properties of hydrated gluten were achieved by protecting these corresponding properties of hydrated glutenin. Among the three rAFPs, rTmAFP was most effective in the cryoprotective activities on hydrated gluten proteins during freezing. The results demonstrate the potential of these rAFPs, especially rTmAFP, to preserve the above properties of hydrated gluten proteins during the freezing process.

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Water dynamics in microwavable par-baked soy dough evaluated during frozen storage

Cited by 12 publications

References 22 publications

Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review

Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review

Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough

Comparative Study on the Cryoprotective Effects of Three Recombinant Antifreeze Proteins from Pichia pastoris GS115 on Hydrated Gluten Proteins during Freezing

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