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Volume 11
Issue 23
10.3390/foods11233833
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Article

Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns

by
Bailu Yang
1,
Yining Zhang
1,
Jiayi Yuan
1,
Minzhen Yang
1,
Runqiang Yang
1,
Zhenxin Gu
1,
Chong Xie
1,
Qin Zhou
2,
Dong Jiang
2,
Jianzhong Zhou
3 and
Pei Wang
1,2,*
1
Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
2
National Technique Innovation Center for Regional Wheat Production, Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture, National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing 210095, China
3
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China
*
Author to whom correspondence should be addressed.
Foods 2022, 11(23), 3833; https://doi.org/10.3390/foods11233833
Submission received: 12 October 2022 / Revised: 20 November 2022 / Accepted: 25 November 2022 / Published: 27 November 2022
(This article belongs to the Special Issue Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages)
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Abstract

To advance the industrialization production of steamed buns, the current study explored the freeze-stability of unfermented, pre-fermented and par-steamed frozen dough. The results showed that the steamed bun made from unfermented dough with 2.0% yeast, the pre-fermented dough with a pre-fermented time of 30 min and the par-steamed dough with a pre-steamed time of 15 min showed the best sensory properties quality upon frozen storage. The gassing power of un- and pre-fermented dough gradually decreased, and dough with longer pre-fermented time exhibited more evident loss of gassing power. Freeze-induced depolymerization of gluten protein was the least distinct in the par-steamed dough, followed by the pre- and un-fermented dough, which was probably related to the superior freeze stability of glutenin-gliadin macro-crosslinks upon the pre-steaming stage. The surface hydrophobicity of gluten proteins of frozen dough decreased during the initial storage and was enhanced subsequently, which was related with the combined effects of the unfolding and synchronous aggregation induced by freezing and steaming, respectively. Moreover, the surface hydrophobicity of gluten in par-steamed frozen dough and steamed buns was more resistant to frozen storage, which was probably attributed to the established stable structure during the pre-steaming process.
Keywords: frozen dough; steamed buns; processing technology; gluten proteins frozen dough; steamed buns; processing technology; gluten proteins

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MDPI and ACS Style

Yang, B.; Zhang, Y.; Yuan, J.; Yang, M.; Yang, R.; Gu, Z.; Xie, C.; Zhou, Q.; Jiang, D.; Zhou, J.; et al. Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns. Foods 2022, 11, 3833. https://doi.org/10.3390/foods11233833

AMA Style

Yang B, Zhang Y, Yuan J, Yang M, Yang R, Gu Z, Xie C, Zhou Q, Jiang D, Zhou J, et al. Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns. Foods. 2022; 11(23):3833. https://doi.org/10.3390/foods11233833

Chicago/Turabian Style

Yang, Bailu, Yining Zhang, Jiayi Yuan, Minzhen Yang, Runqiang Yang, Zhenxin Gu, Chong Xie, Qin Zhou, Dong Jiang, Jianzhong Zhou, and et al. 2022. "Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns" Foods 11, no. 23: 3833. https://doi.org/10.3390/foods11233833

APA Style

Yang, B., Zhang, Y., Yuan, J., Yang, M., Yang, R., Gu, Z., Xie, C., Zhou, Q., Jiang, D., Zhou, J., & Wang, P. (2022). Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns. Foods, 11(23), 3833. https://doi.org/10.3390/foods11233833

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