Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation.
The effects of concentrated carrot protein (CCP) containing 15.4% (w/w) carrot (Daucus carota) antifreeze protein on texture properties of frozen dough and volatile compounds of crumb were studied. CCP supplementation lowered the freezable water content of the dough, resulting in some beneficial effects including holding loaf volume steadily and making the dough softer and steadier during frozen storage. Furthermore, SPME-GC-MS analysis showed CCP supplementation did not give any negative influences on volatile compounds of crumb and gave a pleasant aroma felt like Michelia alba DC from trans-caryophyllene simultaneously. Combining our previous results that CCP supplementation improves the fermentation capacity of the frozen dough, CCP could be used as a beneficial additive for frozen dough processing.
Zhang
Chao
C
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Zhang
Hui
H
Wang
Li
L
Gao
Hong
H
Guo
Xiao Na
XN
Yao
Hui Yuan
HY
D021301:Antifreeze Proteins / Q000008:administration & dosage*; D001939:Bread / Q000032:analysis; D005503:Food Additives; D005628:Frozen Foods / Q000032:analysis; D010940:Plant Proteins / Q000008:administration & dosage*; D012677:Sensation; D013649:Taste; D014867:Water / Q000032:analysis
C114788:AFP protein, Daucus carota; D021301:Antifreeze Proteins; D005503:Food Additives; D010940:Plant Proteins; D014867:Water