Improvement in quality of fast-frozen steamed bread by different gluten content and glutenin/gliadin ratio and its mechanism. (January 2022)

• Record Type: Journal Article
• Authors: Qian, Xiaojie; Gu, Yujuan; Sun, Binghua; Ma, Sen; Tian, Xiaoling; Wang, Xiaoxi
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 153(2022)
• Publication Date: 2022-01
• Subjects: Fast-frozen steamed bread -- Gluten -- Glutenin-gliadin -- Frozen storage -- Quality; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112562
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The effect of frozen storage on the quality of fast-frozen steamed bread has not been explored. Meanwhile, gluten, as a key component of wheat, can be used as a quality improver for fast-frozen steamed bread due to its functional characteristics. Therefore, the effects of different gluten contents (0%, 0.5%, 1.0%, 1.5% on flour weight) and glutenin/gliadin (glu/gli) ratios (1:1, 1:2, and 2:1) on the quality of fast-frozen steamed bread were investigated, and the influence mechanism on its quality was also analyzed. Frozen storage induced the amount of SDS-soluble protein and freezable water increased, which further resulted in the reduction of specific volume, the increase of hardness and the destruction of microstructure. The results further indicated that 1.0%-1:1 gluten addition resulted in steamed bread with supreme specific volume and minimum hardness during frozen storage. By analyzing the mechanism of quality improvement, we determined that the SDS-soluble protein and freezable water content of steamed bread frozen for 60 d decreased by 8.45% and 9.63% following 1%-1:1 gluten addition, respectively. Adequate elasticity and extensibility of dough (specific alveograph index: P = 62, L = 55, P/L = 1.08) with 1.0%-1:1 of gluten addition resulted in the best quality and freeze stability of the fast-frozen steamed bread. Graphical abstract: Image 1 Highlights: Frozen storage induced the increment of hardness and freezable water content. Appropriate gluten addition can improve the quality of fast-frozen steamed bread. The addition of gluten inhibited the protein depolymerization. The optimal amount of gluten and glutenin/gliadin ratio addition was 1.0%-1:1. The suitable dough alveograph index was P = 62, L = 55, P/L = 1.08.