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Frozen Bread Dough Properties Modified by Thermostable Ice Structuring Proteins Extract from Chinese Privet ( Ligustrum vulgare ) Leaves
Author(s) -
Jia Chunli,
Huang Weining,
Wu Chao,
Zhong Jing,
RayasDuarte Patricia,
Guo Chengxiang
Publication year - 2012
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-11-11-0136
Subject(s) - chemistry , differential scanning calorimetry , gluten , food science , microstructure , starch , crystallography , physics , thermodynamics
Thermostable ice structuring proteins (TSISPs) extracted from Chinese privet ( Ligustrum vulgare ) leaves were used in frozen dough. TSISPs extract thermal hysteresis activity ranged from 0 to 0.27°C based on different ice fractions in solution. The effects of the TSISPs extract on melting enthalpy of ice (Δ H ), water molecular state, microstructure, rheofermentation capacity, and baking properties of doughs during frozen storage were investigated by differential scanning calorimetry, thermal gravimetric analysis, scanning electron microscopy, rheofermentometer, and texture analyzer. The addition of TSISPs in frozen dough caused a decrease in freedom of water molecules and Δ H , which resulted in improved microstructure, fermentation capacity, and baking properties of frozen doughs. Residual gluten fibril increased, exposed starch granules decreased, and gas production and retention of frozen doughs was enhanced. These effects resulted in an increase in specific volume and a decrease in crumb hardness of baked frozen dough.