Effect of frozen storage on bread quality and staling properties
The effect of yeast damage induced by freezing on bread baking quality and staling were evaluated through high-performance liquid chromatography,texture analysis,headspace solid-phase microextraction-gas chromatography-mass spectrometry,differential scanning calorimetry,and X-ray diffraction.The results showed that the organic acid content of yeasted dough increased significantly with extended frozen storage time,resulting in a decrease in dough pH.The contents of pleasant odor compounds in the bread crumb were re-markably decreased,promoting the loss of bread flavor.Additionally,reductions in bread specific volume,and drying and hardening bread crumb were observed,accompanied with elevated rates of moisture loss and staling degree of stored bread.Therefore,yeast damage induced by freezing is an important factor leading to the deterioration of frozen dough quality.
万方数据
维普
