Effect of different producing methods on physicochemical and fermentation properties of refrigerated dough.

In this experiment, three different producing methods, that is pre-fermentation, refrigeration (4 ℃, 24 h) and then re-fermentation (C1), refrigeration (4 ℃, 24 h) and then fermentation (C2), fermentation and then refrigeration (4 ℃, 24 h) (C3), were conducted to compare their effects on physicochemical and fermentation properties of refrigerated dough. The results showed that under refrigerated storage, the number of yeast cells decreased slightly, while yeast activity in C2 dough was higher than that in C1 and C3 dough. Dough refrigeration (4 ℃) led to a decrease in reducing sugar, ethanol, and glycerol content, an increase in the glutathione (GSH) content, and a decrease in amylase activity. In refrigerated dough, the α-helix became irregularly curled, the degree of water binding to other macromolecules weakened, and the proportion of free water increased. Compared to the control group, the content of total sulfhydryl group, disulfide bond, hydrogen bonds, and hydrophobic interactions increased in the refrigerated dough, the tensile force and displacement of C1 and C3 refrigerated dough were higher than C2 dough, G′ and G" in C1 dough were higher than that in C2 and C3 dough. Yeast with interrupted growth was more vulnerable to low-temperature stress, low temperature affected the quality of dough by affecting the activity of yeast, yeast metabolites, and the intermolecular force of dough. • Yeast with interrupted growth was more vulnerable to low temperature stress. • In refrigerated dough, binding degree of water with other macromolecules weakened. • Dough rheological property was affected by yeast activity and intermolecular force. [ABSTRACT FROM AUTHOR]