The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality

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The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality

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作者：Pei Wang^a ; ^b ; ^{whiteblair1991@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Tung-Ching Lee^a ; ^{lee@aesop.rutgers.edu" class="auth_mail" title="E-mail the corresponding author} ; Xueming Xu^b ; ^{xmxu@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Zhengyu Jin^b ; ^{Jinlab2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author}
关键词：GMP ; Steamed bread quality ; Frozen dough ; Elasticity ; Gassing property
刊名：Food Chemistry
出版年：2016
出版时间：15 November 2016
年：2016
卷：211
期：Complete
页码：27-33
全文大小：380 K

文摘

•: Lower depolymerization degree was detected in glutenin macropolymer enriched dough.
•: Frozen dough bread quality loss was alleviated with additional glutenin macropolymer.
•: Dough elasticity and gas retention capability were raised by glutenin macropolymer.
•: Glutenin macropolymer depolymerization played pivotal role in frozen dough quality.

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