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Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles

In order to verify the cryoprotective effect of an antifreeze protein (BaAFP-1) obtained from barley on bread dough, the effect of BaAFP-1 on the rheological properties, microstructure, fermentation, and baking performance including the proofing time and the specific volume of bread dough and bread...

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Autores principales: Ding, Xiangli, Li, Tingting, Zhang, Hui, Guan, Chengran, Qian, Jianya, Zhou, Xiaoyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7699476/
https://www.ncbi.nlm.nih.gov/pubmed/33228238
http://dx.doi.org/10.3390/foods9111698
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author Ding, Xiangli
Li, Tingting
Zhang, Hui
Guan, Chengran
Qian, Jianya
Zhou, Xiaoyan
author_facet Ding, Xiangli
Li, Tingting
Zhang, Hui
Guan, Chengran
Qian, Jianya
Zhou, Xiaoyan
author_sort Ding, Xiangli
collection PubMed
description In order to verify the cryoprotective effect of an antifreeze protein (BaAFP-1) obtained from barley on bread dough, the effect of BaAFP-1 on the rheological properties, microstructure, fermentation, and baking performance including the proofing time and the specific volume of bread dough and bread crumb properties during freezing treatment and freeze-thaw cycles were analysed. BaAFP-1 reduced the rate of decrease in storage modulus and loss modulus values during freezing treatment and freeze-thaw cycles. It influenced the formation and the shape of ice formed during freezing and inhibited ice recrystallization during freeze-thaw. BaAFP-1 maintained gas production ability and gas retention properties, protected gluten network and the yeast cells from deterioration caused by ice formation and ice crystals recrystallisation in dough samples during freezing treatment and freeze-thaw treatment. It slow down the increase rate of hardness of bread crumb. The average area of pores in bread crumbs decreased significantly (p < 0.05) as the total number of pores increased (p < 0.05), and the addition of BaAFP-1 inhibited this deterioration. These results confirmed the cryoprotective activity of BaAFP-1 in bread dough during freezing treatment and freeze-thaw cycles.
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spelling pubmed-76994762020-11-29 Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles Ding, Xiangli Li, Tingting Zhang, Hui Guan, Chengran Qian, Jianya Zhou, Xiaoyan Foods Article In order to verify the cryoprotective effect of an antifreeze protein (BaAFP-1) obtained from barley on bread dough, the effect of BaAFP-1 on the rheological properties, microstructure, fermentation, and baking performance including the proofing time and the specific volume of bread dough and bread crumb properties during freezing treatment and freeze-thaw cycles were analysed. BaAFP-1 reduced the rate of decrease in storage modulus and loss modulus values during freezing treatment and freeze-thaw cycles. It influenced the formation and the shape of ice formed during freezing and inhibited ice recrystallization during freeze-thaw. BaAFP-1 maintained gas production ability and gas retention properties, protected gluten network and the yeast cells from deterioration caused by ice formation and ice crystals recrystallisation in dough samples during freezing treatment and freeze-thaw treatment. It slow down the increase rate of hardness of bread crumb. The average area of pores in bread crumbs decreased significantly (p < 0.05) as the total number of pores increased (p < 0.05), and the addition of BaAFP-1 inhibited this deterioration. These results confirmed the cryoprotective activity of BaAFP-1 in bread dough during freezing treatment and freeze-thaw cycles. MDPI 2020-11-19 /pmc/articles/PMC7699476/ /pubmed/33228238 http://dx.doi.org/10.3390/foods9111698 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ding, Xiangli
Li, Tingting
Zhang, Hui
Guan, Chengran
Qian, Jianya
Zhou, Xiaoyan
Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles
title Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles
title_full Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles
title_fullStr Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles
title_full_unstemmed Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles
title_short Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles
title_sort effect of barley antifreeze protein on dough and bread during freezing and freeze-thaw cycles
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7699476/
https://www.ncbi.nlm.nih.gov/pubmed/33228238
http://dx.doi.org/10.3390/foods9111698
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