Previous studies have shown that the addition of sweet potato protein hydrolysate(SPPH)can effectively improve the quality of frozen dough.On this basis,the effects of SPPH on the quality of frozen prebaked breads under three reheating methods,namely microwave,steam and baking,were investigated under thawing or non-thawing con-ditions,using the rate of loss,moisture content,hardness and color difference of the breads as the investigated indexes in this study.The results indicated that the quality of non-thawed reheated breads was significantly higher than that of breads subjected to thawing pre-treatment compared to the thawing group.Under the same reheating conditions,the frozen prebaked breads in the SPPH group had lower reheating loss rate,higher moisture content and less hardness,with the best quality in the steam reheating group,where the reheating loss rate was only reduced by 4.29％,the mois-ture content was increased from 36.98％to 39.38％,and the hardness of the crusts was only increased by 0.27％.In terms of color,the dark brown deepening of the bread crust was most obvious in the baking reheating group.In the combined indexes,the non-thawing treatment SPPH group had the best reheating effect by steam reheating method.The addition of SPPH could improve the quality of frozen prebaked bread and its reheating after reheating.
sweet potato protein hydrolysatefrozen prebaked breadreheating methodbread quality
NETL
NSTL
万方数据
