Improvement of Storage Quality of Pre-baked Frozen Bread Based on Trehalose Protection

QU Min; DU Tingting; CHEN Fenglian; ZHANG Na; YANG Liyuan

doi:10.13386/j.issn1002-0306.2021060056

Volume 43 Issue 4

Feb. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(4): 49-58. > DOI: 10.13386/j.issn1002-0306.2021060056

QU Min, DU Tingting, CHEN Fenglian, et al. Improvement of Storage Quality of Pre-baked Frozen Bread Based on Trehalose Protection[J]. Science and Technology of Food Industry, 2022, 43(4): 49−58. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060056.

Citation:

PDF (4093 KB)

Improvement of Storage Quality of Pre-baked Frozen Bread Based on Trehalose Protection

QU Min^1,,
DU Tingting¹,
CHEN Fenglian^1, ,,
ZHANG Na^1, ,,
YANG Liyuan^{1, 2}

1.
College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
2.
Heilongjiang Institute of Green Food Science, Harbin 150028, China

More Information

Received Date: June 07, 2021
Accepted Date: December 07, 2021
Available Online: December 17, 2021

Graphical Abstract

Abstract

Abstract

Pre-baked frozen bread is increasingly accepted and loved by consumers because of its convenience, but the quality of frozen bread is easily degraded due to temperature fluctuation during storage and transportation. In this study, the effects of different amount of trehalose added (0, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%) and different freezing-thawing cycles (0~5 cycles of freezing-thawing treatment) on texture, thermogravimetric properties, sensory quality, stomatal structure and microstructure of rebaked bread were investigated. The results showed that hardness and chewiness increasing continuously, while elasticity, resilience, cohesion and overall acceptability decreasing continuously during 0~5 freezing-thawing cycles, the addition of trehalose could effectively prevent the deterioration degree, and the addition of 0.6% trehalose had the most significant improvement effect. With the increasing of trehalose content and freeze-thaw cycle, the weight percentage of rebaked bread showed a decreasing trend, and in the range of 40 to 60 ℃, the weight percentage of rebaked bread decreased significantly, with the decreasing rate of 0.6%~1.0%. When the amount of trehalose was 0.6%, the transverse section of bread core was fine, the pore space was uniform, the structure was good, the stomatal air holding rate and stability were improved, the protein network was continuous, and the starch particles were evenly wrapped. With the change of freezing-thawing cycle, the cross section surface of the rebaked bread became dry and uneven, and the stomatal structure became loose. Although the gluten network was gradually reduced and discontinuous, the starch particles were evenly wrapped by the gluten network and seldom incomplete.
- trehalose,
- pre baked frozen bread,
- thermogravimetric properties,
- texture properties,
- microstructure

FullText(HTML)

References (34)

References

[1]	CHEN X, WU J, CAI X, et al. Production, structure-function relationships, mechanisms, and applications of antifreeze peptides[J]. Comprehensive Reviews in Food Science and Food Safety,2020,20(1):1−20.
[2]	ZHANG B, HAO G J, CAO H J, et al. The cryoprotectant effect of xylooligosaccharides on denaturation of peeled shrimp (Litopenaeus vannamei) protein during frozen storage[J]. Food Hydrocolloids,2018,77:228−237. doi: 10.1016/j.foodhyd.2017.09.038
[3]	JAKIA S J, TRINH N D L, KIYOSHI K. Effects of trehalose and corn starch on the mechanical glass transition temperature and texture properties of deep-fried food with varying water and oil contents[J]. Journal of Food Engineering,2020,267:1−11.
[4]	MALFERRARI M, SAVITSKY A, LUBITZ W, et al. Protein immobilization capabilities of sucrose and trehalose glasses: The effect of protein/sugar concentration unraveled by High-Field EPR[J]. The Journal of Physical Chemistry Letters,2016,7(23):4871−4877. doi: 10.1021/acs.jpclett.6b02449
[5]	GONG S, YANG D, WU Q, et al. Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread[J]. Journal of Food Processing and Preservation,2019,43(8):1−8.
[6]	宋蕾, 高天, 马瑞雪, 等. 提高冷冻鸡肉丸食用品质的复合抗冻剂配方优化[J]. 食品科学,2016,37(8):13−17. [SONG Lei, GAO Tian, MA Ruixue, et al. Optimization of compound antifreeze agent formula to improve the edible quality of frozen chicken meatballs[J]. Food Science,2016,37(8):13−17. doi: 10.7506/spkx1002-6630-201608003
[7]	白冬, 郑炜, 梁佳, 等. 海藻糖类抗冻保水剂对冻藏南美白对虾(Litopenaeus vannamei)品质的影响[J]. 食品工业科技,2018,39(6):286−290,307. [BAI Dong, ZHENG Wei, LIANG Jia, et al. Effect of alginate antifreeze and water-retaining agent on the quality of frozen Litopenaeus vannamei[J]. Science and Technology of Food Industry,2018,39(6):286−290,307.
[8]	刘薇丛, 金丽, 付湘晋, 等. 海藻糖对冷冻鱼面冻融稳定性的影响[J]. 食品科学,2017,38(1):154−158. [LIU Weicong, JIN Li, FU Xiangjin, et al. Effect of trehalose on freeze-thaw stability of frozen fish surface[J]. Food Science,2017,38(1):154−158. doi: 10.7506/spkx1002-6630-201701025
[9]	JESÚS E GERARDO-RODRÍGUEZ, BENJAMÍN R, LEDESMA-OSUNA A I, et al. Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality[J]. Food Science & Technology,2016,37(1):1−6.
[10]	WANG P, JIN Z, XU X. Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage-a review from gluten, glutenin and gliadin perspectives[J]. Trends in Food Science & Technology,2015,46(2):189−198.
[11]	LE-BAIL A, GABRIC D. Improving the quality of bread made from partially baked, refrigerated and frozen dough[J]. Breadmaking,2012:661−686.
[12]	吴征, 陈强, 杜婷婷, 等. 响应面法优化预烤冷冻面包工艺的研究[J]. 保鲜与加工,2020,20(5):166−173. [WU Zheng, CHENG Qiang, DU Tingting, et al. Optimization of pre-baked frozen bread by response surface methodology[J]. Storage and Process,2020,20(5):166−173. doi: 10.3969/j.issn.1009-6221.2020.05.026
[13]	钱忠英, 刘滔, 杨环毓, 等. 重组疏棉状嗜热丝孢菌脂肪酶对面包烘焙品质的影响[J]. 食品工业科技,2020,41(9):74−80. [QIANG Zhongying, LIU Tao, YANG Huanyu, et al. Effect of recombinant thermophilic lipase on bread baking quality[J]. Science and Technology of Food Industry,2020,41(9):74−80.
[14]	SVENSSON L. Design and performance of small scale sensory consumer tests[J]. Slu Dept of Food Science,2012,354:1−35.
[15]	TOURNIER C, GRASS M, ZOPE D, et al. Characterization of bread breakdown during mastication by image texture analysis[J]. Journal of Food Engineering,2012,113(4):615−622. doi: 10.1016/j.jfoodeng.2012.07.015
[16]	刘亚楠, 王晓曦, 董秋晨. 面筋蛋白对冷冻面团超微结构及馒头品质的影响[J]. 粮食与饲料工业,2012(10):6−9. [LIU Yanan, WANG Xiaoxi, DOGN Qiuchen. Effects of gluten protein on microstructure of frozen dough and the quality of steamed bread[J]. Cereal & Feed Industry,2012(10):6−9. doi: 10.3969/j.issn.1003-6202.2012.10.003
[17]	DERDE L J, GOMAND S V, COURTIN C M, et al. Moisture distribution during conventional or electrical resistance oven baking of bread dough and subsequent storage[J]. Journal of Agricultural and Food Chemistry,2014,62(27):6445−6453. doi: 10.1021/jf501856s
[18]	PELEG M. A note on the Tan delta(T) peak as a glass transition indicator in biosolids[J]. Rheologica Acta,1995,34(2):215−220. doi: 10.1007/BF00398441
[19]	汪星星, 余小林, 胡卓炎, 等. 冻融冻藏中卡拉胶对面筋蛋白分子量及超微结构的影响[J]. 食品工业科技,2016,37(12):89−93. [WANG Xingxing, YU Xiaolin, HU Zhuoyan, et al. Effects of carrageenan on molecular weight and ultrastructure of gluten protein in freeze-thaw and freeze-thaw storage[J]. Science and Technology of Food Industry,2016,37(12):89−93.
[20]	DAUD N A, GHASSEM M, FERN S S, et al. Functional bioactive compounds from freshwater fish, edible birdnest, marine seaweed and phytochemical[J]. American Journal of Food and Nutrition,2016,6(2):33−38.
[21]	詹冬玲, 任玉雪, 闵伟红, 等. 面包老化机理及其分析技术的研究进展[J]. 食品工业科技,2013,34(23):353−355,360. [ZHAN Dongling, REN Yuxue, MIN Weihong, et al. Research progress of bread aging mechanism and analysis technology[J]. Science and Technology of Food Industry,2013,34(23):353−355,360.
[22]	REVATHY K K, MANMATH B, SHANSHAN D, et al. Flax and wattle seed powders enhance volume and softness of gluten-free bread[J]. Food Science and Technology International,2019,25(1):1−10.
[23]	滕晓焕, 章银良, 虎晓明, 等. 海藻糖及硬脂酰乳酸钠对面包品质的影响[J]. 食品科技,2015,40(1):172−177. [TEN Xiaohuan, ZHANG Yinliang, HU Xiaoming, et al. Effects of trehalose and sodium stearyl lactate on bread quality[J]. Food Technology,2015,40(1):172−177.
[24]	胡燕, 袁晓晴, 陈忠杰. 食品加工中蛋白质结构变化对食品品质的影响[J]. 食品研究与开发,2011,32(12):204−207. [HU Yan, YUAN Xiaoqing, CHEN Zhongjie. Effects of protein structure changes on food quality during food processing[J]. Food Research and Development,2011,32(12):204−207. doi: 10.3969/j.issn.1005-6521.2011.12.060
[25]	HUANG L, ZHANG X, ZHANG H, et al. Interactions between dietary fiber and ferulic acid changed the aggregation of gluten in a whole wheat model system[J]. LWT-Food Science and Technology,2018,91:55−62. doi: 10.1016/j.lwt.2018.01.027
[26]	SUN W Q, DAVIDSON P. Protein inactivation in amorphous sucrose and trehalose matrices: Effects of phase separation and crystallization[J]. Biochimica et Biophysica Acta,1998,1425:235−244. doi: 10.1016/S0304-4165(98)00076-2
[27]	ZHANG H, ZHANG Y, WANG X, et al. Effects of bamboo shoot dietary fiber on mechanical properties, moisture distribution, and microstructure of frozen dough[J]. Journal of Chemistry,2017,2017:1−7.
[28]	TADANORI S, TAKEHIKO G, YOSHIYASU A. Growth rate and morphology of ice crystals growing in a solution of trehalose and water[J]. Journal of Crystal Growth,2002,240:218−229. doi: 10.1016/S0022-0248(02)00875-8
[29]	张君, 王凤, 贾春利, 等. 蜂蜜干粉对面包面团热机械学、烘焙及老化特性的影响[J]. 食品工业科技,2013,34(6):185−189,250. [ZHANG Jun, WANG Feng, JIA Chunli, et al. Effect of honey powder on thermal mechanical, baking and aging properties of bread dough[J]. Science and Technology of Food Industry,2013,34(6):185−189,250.
[30]	RIBOTTA P D, PÉREZ G T, AñÓN M C, et al. Optimization of additive combination for improved soy-wheat bread quality[J]. Food & Bioprocess Technology,2010,3(3):395−405.
[31]	PUERTA P, GARZÓN R, ROSELL C M, et al. Modifying gluten-free bread’s structure using different baking conditions: Impact on oral processing and texture perception[J]. LWT,2021,140:1−8.
[32]	张家玮, 何鑫, 谢超, 等. 海藻糖、海藻胶及低聚糖对蒸煮南美白对虾冻藏期间的抗冻效果研究[J]. 浙江海洋大学学报(自然科学版),2017,36(4):326−332. [ZHANG Jiawei, HE Xin, XIE Chao, et al. Antifreeze effect of trehalose, algal gum and oligosaccharide on cooking Penaeus vannamei during frozen storage[J]. Journal of Zhejiang Ocean University,2017,36(4):326−332.
[33]	钟雅云, 吴磊燕, 周锦枫, 等. 藜麦粉对冷冻面团特性及其面包品质的影响[J]. 现代食品科技,2019,35(12):112−121. [ZHONG Yayun, WU Leiyan, ZHOU Jinfan, et al. Effect of quinoa flour on the properties of frozen dough and its bread quality[J]. Science and Technology of Food Industry,2019,35(12):112−121.
[34]	WANG P, TAO H, ZHENG Y J, et al. Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality[J]. Food Chemistry,2016,200:117−124. doi: 10.1016/j.foodchem.2016.01.027

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	杨丽凤，毛书灿，汪兰，李平，周志，熊光权，石柳. 宰杀方式对鳝鱼肌肉品质的影响. 食品与机械. 2023(01): 132-138 .
2.	张震，邱爽，袁娟，夏琳琳，刘春艳，吕晓华. 稳定态二氧化氯对微冻贮藏水产品的防腐保鲜效果研究. 现代预防医学. 2023(08): 1468-1475 .
3.	范铭良，郝淑贤，李来好，陈胜军，岑剑伟，吴燕燕，魏涯，相欢，黄卉. 真空冷藏条件下罗非鱼内源蛋白酶对鱼片质构劣化的作用. 南方农业学报. 2023(02): 555-563 .