Recent advances in quality deterioration and improvement of starch in frozen dough

Q2 Agricultural and Biological Sciences
Wenjuan Feng, Sen Ma, Xiaoxi Wang
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引用次数: 12

Abstract

Starch with different particle sizes has different compositions and different physical and chemical properties. The amylopectin content and protein content and lipid content of small granule B starch are higher than that of A-type starch, which can form spiral complex to limit the expansion of starch. Under the same treatment conditions, B-type starch is more vulnerable to damage, sensitive to freezing storage, even breaks in freezing storage, and has higher gelatinization temperature than other starch during freezing. Amylose contained in A-type has high content, high crystallinity, high degree of ordering after frozen storage and insensitivity to frozen storage, which is beneficial to improve the stability of pores and texture of frozen dough. With the extension of freezing time, the content of amylose decreased, while the content of various amylopectin increased and the conformation of polysaccharide changed. Starch deterioration is different under different frozen storage conditions. The deterioration mechanism of frozen dough can be evaluated by variety of starch characteristics during freezing process, which is of great guiding significance to the improvement of frozen dough technology.

冷冻面团中淀粉品质劣化及改进研究进展
不同粒度的淀粉具有不同的组成和不同的物理化学性质。小颗粒B型淀粉的支链淀粉含量、蛋白质含量和脂肪含量均高于a型淀粉,可形成螺旋复合物,限制淀粉的膨胀。在相同的处理条件下,b型淀粉更容易受损,对冷冻储存敏感,甚至在冷冻储存中破裂,并且在冷冻过程中比其他淀粉具有更高的糊化温度。a型中所含直链淀粉含量高,结晶度高,冷冻后有序度高,对冷冻贮藏不敏感,有利于提高冷冻面团的孔隙稳定性和质地。随着冷冻时间的延长,直链淀粉含量降低,各种支链淀粉含量增加,多糖构象发生变化。不同冷冻条件下淀粉变质程度不同。通过冷冻过程中淀粉的变化特性来评价冷冻面团的变质机理,对改进冷冻面团工艺具有重要的指导意义。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
7.30
自引率
0.00%
发文量
69
审稿时长
12 weeks
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