Effects of gluten protein on microstructure of frozen dough and the quality of steamed bread
The effects of gluten protein on the quality of frozen dough and steamed Dread were investigated using sensory evaluation, texture analysis and scanning electron microscopy. Adding 2% gluten could obviously improve the sensory score, specific volume and flexibility of steamed bread, and reduce hardness. The obvious quality degradation time of steamed bread extended from the second week to the fourth week. SEM experiment showed that: in frozen storage experiment, the gluten network freezing resistance of frozen dough (adding 2% gluten) was significantly superior to the control group; at the first week, gluten network in adding gluten protein group was observed more continuous and clearer than that in the control group;at the fourth week, broken gluten network could also be observed in adding gluten protein group, but gluten membrane could hardly be observed in the control group.
wheat flourgluten proteinfrozen doughquality of steamed breadtexture characteristicsSEM
NETL
NSTL
万方数据
维普
