title: Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.
abstract: The influence of damaged starch (DS) on the quality of frozen dough and steamed bread were investigated. Characterization of the farinographical properties showed that DS levels affected water absorption, development, weakness, falling number and gluten index. Flour viscosity profiles indicated that pasting temperatures increased, but peak viscosity, low viscosity, breakdown, final viscosity and setback increased and then decreased with increasing amounts of DS. Compared to leavened dough, unleavened dough had significantly higher peak times, of T21 and T22, and was also affected by DS concentration. Steamed bread had a higher specific volume, relatively lower hardness, exhibited more whiteness, and a higher degree of gumminess and chewiness with higher DS levels. We compared two methods of making steamed bread and assessed the quality of the product. We found that an appropriate DS content improved the quality of frozen dough and steamed bread. This study provides the basis for future development and improvements to methods for making frozen dough products.
authors.affiliation: College of Grain Oil and Food Science, Henan University of Technology, Zhengzhou 450001, China.
authors.forename: Sen
authors.initials: S
authors.lastname: Ma
authors.affiliation: College of Grain Oil and Food Science, Henan University of Technology, Zhengzhou 450001, China.
authors.forename: Li
authors.initials: L
authors.lastname: Li
authors.affiliation: College of Grain Oil and Food Science, Henan University of Technology, Zhengzhou 450001, China. Electronic address: xxwanghaut@126.com.
authors.forename: Xiao-Xi
authors.initials: XX
authors.lastname: Wang
authors.affiliation: College of Grain Oil and Food Science, Henan University of Technology, Zhengzhou 450001, China.
authors.forename: Xue-Ling
authors.initials: XL
authors.lastname: Zheng
authors.affiliation: College of Grain Oil and Food Science, Henan University of Technology, Zhengzhou 450001, China.
authors.forename: Ke
authors.initials: K
authors.lastname: Bian
authors.affiliation: College of Grain Oil and Food Science, Henan University of Technology, Zhengzhou 450001, China.
authors.forename: Qing-Dan
authors.initials: QD
authors.lastname: Bao
mesh_terms: D001939:Bread / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D005615:Freezing; D013213:Starch / Q000737:chemistry*; D013227:Steam; D014908:Triticum / Q000737:chemistry*; D014783:Viscosity
chemical_list: D013227:Steam; D013213:Starch
keywords: Damaged starch; Frozen dough; Steamed bread