Search

The contribution of starch granules to the baking properties of frozen dough bread has been investigated using reconstituted dough method. The baking and aging characteristics of frozen dough bread were studied by texture analyzer, colorimeter, DSC, FTIR and LF-NMR. Results showed that starch had more impact on bread than gluten in specific volume of frozen dough bread, while gluten contributed more in color and cell density of frozen dough bread crumb during 8-weeks frozen storage. The changes of hardness mainly contributed to starch deterioration in first 4 weeks, then it was dominated by gluten in the later 4–8 weeks. A-Type granules have more effect on texture properties, number of cells and enthalpy of frozen dough bread during storage. B-Type granules contributed more on the size of cells in bread. The main aging change of wheat starch in profiles of bread was provided by A-Type granules during frozen storage. [Display omitted] • Wheat starch affect more on specific volume while gluten controls cell density of bread. • The hardness of frozen dough bread is determined by starch in early stage then by gluten. • A-Type granules affect the number of cells in bread, B-Type granule affect the size in them. • ●The main staling change of wheat starch in bread was provided by A-Type granules. [ABSTRACT FROM AUTHOR]

Factors contributing to the quality deterioration of frozen dough encompass yeast inactivation, gluten network structure disruption, starch crystallinity increment, and ice crystal redistribution. Wheat starch, the primary constituent of dough, comprising approximately 75% of the flour mass fraction, acts a pivotal part in the properties of frozen dough and its final products. This review offers a comprehensive perspective on the mechanisms underlying frozen dough degradation, the physicochemical attributes of various wheat starch types, alterations in the structure and functional profiles of wheat starch during freezing, and correlation between changes in these properties and the decline in frozen dough quality. Significant disparities exist between A-Type and B-Type starch granules, including differences in chemical composition, crystallinity, gel formation, gelatinization, and baking properties. Consequently, the particle sizes of wheat starch may exert varying extent of impact on the degradation of frozen dough. [Display omitted] • The deterioration of frozen dough is mainly attributed to freezing concentration. • Frozen cause damage of yeast, gluten, starch and redistribution of water. • A- and B-Type granules are quite different and their ratio affects dough quality. • The physicochemical properties of B-Type granules were more affected by freezing. • The contribution of A-Type granules to whole wheat starch was more obvious. [ABSTRACT FROM AUTHOR]

Highlights • The acidified bread showed higher volume, lower moisture content and lower hardness. • Gluten network weakened and yeast activity enhanced in chemical acidified doughs. • Proteins and starches in acidified doughs showed varying degrees of hydrolysis. • Hydrolysis of proteins and starches mainly occurred after dough mixing. • Proteolysis and amylolysis basically depended on types of organic acids. Abstract This study aimed to improve the bread quality by adding acetic acid, lactic acid, malic acid, fumaric acid and citric acid to its ingredients. The underlying mechanism was explored through the changes in the yeast activity, proteolysis and amylolysis. All organic acids gave bread a higher specific volume, a lower moisture content, a lower pH value and a decreased hardness. Moreover, the yeast activity was enhanced, whereas the gas retention capability decreased in acidified doughs. Organic acids also reduced the molecular weight of proteins and starches, which led to the increase of NH 2 , free SH and reducing sugar contents. These changes were the most significant in the dough with 0.3% fumaric acid. Proteolysis and amylolysis mainly occurred after dough mixing and depended on the types of acids present in the mixture. Nevertheless, the cleavage of disulfide bonds in gluten might rest with the H+ concentration in the dough system. [ABSTRACT FROM AUTHOR]

• B-Type granules were more sensitive to freezing than A-Type granules. • The properties of whole wheat starch were close to those of its A-Type granules. • A-Type granule gradually play a leading role in whole wheat starch with frozen time. • The deterioration of B-Type granule had little influence in whole wheat starch. The physicochemical properties of whole wheat starch and its A-Type and B-Type granules isolated from frozen dough at 0, 4 and 8 weeks of storage were investigated. Results showed that profiles of A-Type granules were more or less constant while significant differences of B-Type granules involving in irregular edges, increased relative crystallinities and decreased Viscosities were observed after 8 weeks of storage, suggesting that B-Type granules were more sensitive to freezing. These were mainly attributed to the release of leaching materials from starches, resulting in the ratio of amylose to amylopectin, protein and lipid content decreased by 25.93%, 12.05% and 31.65%, respectively. Whole wheat starch remained essentially unchanged during freezing. It seemed that B-Type granules, as a small part of whole wheat starch, had less influence on whole wheat starch than A-type granules in spite of their significant deterioration upon storage. [ABSTRACT FROM AUTHOR]