title: Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition.
abstract: Successive freeze/thaw (FT) cycle was a widely used empirical approach to shorten the experimental period since it could accelerate frozen dough deterioration compared with frozen storage (FS). In order to compare the effect of FS and FT cycle on deterioration procedure of chemical-leavened steamed bread dough, kinetic studies of bread quality indices were performed and the relationships between bread quality and dough components were further established. Results showed that degradation of steamed bread loaf volume and firmness followed first-order kinetics during FS and zero-order kinetics during FT, respectively. Glutenin macropolymers (GMP) depolymerization and dough weight loss occurred steadily throughout FS and FT. Significant enhancement of damaged starch and crystallinity were observed at the later FS period and FT cycle. Multiple regression study led to the conclusion that dough weight loss contributed the most to the reduced bread loaf volume under FS whereas GMP depolymerization dominated under FT condition.
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, 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, China. Electronic address: jinlab2008@yahoo.com.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
mesh_terms: D001939:Bread / Q000032:analysis*; D063427:Food Quality; D061353:Food Storage; D005615:Freezing; D005983:Glutens / Q000737:chemistry; D007700:Kinetics; D058105:Polymerization; D013213:Starch / Q000737:chemistry; D013227:Steam
chemical_list: D013227:Steam; D005983:Glutens; D013213:Starch; C037302:glutenin
keywords: Chemical-leavened dough; Deterioration procedure; Freeze/thaw; Frozen storage; Steamed bread