Influence of antifreeze proteins on rheology characteristics and the quality of steamed bread in pre-proofing frozen dough

Antifreeze proteins for the influence of rheology characteristics and the quality of steamed bread in pre-proofing frozen dough under the condition of freezing storage and freezing and thawing cycle was researched by using Rheofermentometer F4 and texture analyzer and so on. The results showed that with the increased of freezing time and the number of freeze-thaw cycles,the specific volume of the frozen dough was reduced,the hardness and mastication increased significantly,elasticity and recovery decreased a little. The maximum fermentation height of the frozen dough and the total of gas release and the gas releases maximum height were obviously decreased. It was indicated that the freezing and thawing cycle seriously affected the gas production capacity of yeast and the air holding capacity of dough,that was related to the recrystallization and the formation of large ice crystals in the freezing and thawing cycle. The quality of frozen dough steamed bun with antifreeze protein was improved obviously,therefore that had stated antifreeze protein could slow down the quality of the frozen dough steamed bread in the process of freeze and thaw cycles.