title: Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough.
abstract: The present study comparatively evaluated the evolution of yeast and chemical leavened steamed bread dough (YLD/CLD) quality during freeze/thaw (FT) cycles. The steamed bread quality of CLD was more freeze-stable than that of the YLD after 3 FT cycles. Decreased yeast viability contributed to the loss of gassing power in YLD while no significant differences were observed for CLD during FT cycles. However, faster gas release rate in frozen CLD indicated gas retention loss due to the distortion of gluten network. Glutenin macropolymers (GMP) depolymerization via breakage of inter-chain disulfide (SS) bonds and conversions of α-helix and β-turn to β-sheet structures were the main indicators of gluten deterioration. Gluten network was more vulnerable in frozen YLD, resulting in detectable loss of viscoelasticity. The results suggested that supplement of chemical leavener contributed to a more freeze-tolerant gluten network besides its stable gassing power.
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: wangpei@njau.edu.cn.
authors.forename: Pei
authors.initials: P
authors.lastname: Wang
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: yangrq@njau.edu.cn.
authors.forename: Runqiang
authors.initials: R
authors.lastname: Yang
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: guzx@njau.edu.cn.
authors.forename: Zhenxin
authors.initials: Z
authors.lastname: Gu
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address: xmxu@jiangnan.edu.cn.
authors.forename: Xueming
authors.initials: X
authors.lastname: Xu
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address: jinlab2008@yahoo.com.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
mesh_terms: D001939:Bread / Q000032:analysis*; D004591:Electrophoresis, Polyacrylamide Gel / Q000379:methods; D005615:Freezing / Q000009:adverse effects; D005983:Glutens / Q000737:chemistry; D012441:Saccharomyces cerevisiae; D013227:Steam / Q000009:adverse effects; D014783:Viscosity; D015002:Yeast, Dried / Q000032:analysis*
chemical_list: D013227:Steam; D005983:Glutens; C037302:glutenin
keywords: Frozen dough; Gassing properties; Gluten deterioration; Steamed bread; Yeast/chemical leavener