Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100930 |
Resumo: | Abstract This paper took fermented dough as the research object. The difference between the subfreezing temperature and other freezing temperatures for long-term storage of fermented dough was discussed. The fermented dough was quick-frozen at -30 °C for 1 h and then stored at -6 °C, -12 °C and -18 °C for 5 d, 10 d and 15 d. The results indicated that with decreasing freezing temperature, the content of bound water in the dough increased gradually so that the water in the dough could be better preserved and the storage time of the dough could be prolonged. Although low temperatures could have a better storage effect, too low temperature and prolonged freezing time would destroy the structure of the starch in the dough. The structure of the starch stored at the subfreezing temperature (-12 °C) was better than that stored at other temperatures. Compared with the common freezing temperature (-18 °C), the subfreezing temperature not only achieves a better storage effect but also reduces energy consumption. |
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Food Science and Technology (Campinas) |
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Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storagefermented doughsubfreezing temperaturewater distributionstarchpropertiesAbstract This paper took fermented dough as the research object. The difference between the subfreezing temperature and other freezing temperatures for long-term storage of fermented dough was discussed. The fermented dough was quick-frozen at -30 °C for 1 h and then stored at -6 °C, -12 °C and -18 °C for 5 d, 10 d and 15 d. The results indicated that with decreasing freezing temperature, the content of bound water in the dough increased gradually so that the water in the dough could be better preserved and the storage time of the dough could be prolonged. Although low temperatures could have a better storage effect, too low temperature and prolonged freezing time would destroy the structure of the starch in the dough. The structure of the starch stored at the subfreezing temperature (-12 °C) was better than that stored at other temperatures. Compared with the common freezing temperature (-18 °C), the subfreezing temperature not only achieves a better storage effect but also reduces energy consumption.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100930Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.113821info:eu-repo/semantics/openAccessZHANG,LinTIAN,XiaolingZENG,JieWANG,HengGAO,HaiyanZHANG,KekeWANG,Mengyueng2022-03-10T00:00:00Zoai:scielo:S0101-20612022000100930Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-10T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage |
title |
Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage |
spellingShingle |
Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage ZHANG,Lin fermented dough subfreezing temperature water distribution starch properties |
title_short |
Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage |
title_full |
Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage |
title_fullStr |
Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage |
title_full_unstemmed |
Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage |
title_sort |
Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage |
author |
ZHANG,Lin |
author_facet |
ZHANG,Lin TIAN,Xiaoling ZENG,Jie WANG,Heng GAO,Haiyan ZHANG,Keke WANG,Mengyu |
author_role |
author |
author2 |
TIAN,Xiaoling ZENG,Jie WANG,Heng GAO,Haiyan ZHANG,Keke WANG,Mengyu |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
ZHANG,Lin TIAN,Xiaoling ZENG,Jie WANG,Heng GAO,Haiyan ZHANG,Keke WANG,Mengyu |
dc.subject.por.fl_str_mv |
fermented dough subfreezing temperature water distribution starch properties |
topic |
fermented dough subfreezing temperature water distribution starch properties |
description |
Abstract This paper took fermented dough as the research object. The difference between the subfreezing temperature and other freezing temperatures for long-term storage of fermented dough was discussed. The fermented dough was quick-frozen at -30 °C for 1 h and then stored at -6 °C, -12 °C and -18 °C for 5 d, 10 d and 15 d. The results indicated that with decreasing freezing temperature, the content of bound water in the dough increased gradually so that the water in the dough could be better preserved and the storage time of the dough could be prolonged. Although low temperatures could have a better storage effect, too low temperature and prolonged freezing time would destroy the structure of the starch in the dough. The structure of the starch stored at the subfreezing temperature (-12 °C) was better than that stored at other temperatures. Compared with the common freezing temperature (-18 °C), the subfreezing temperature not only achieves a better storage effect but also reduces energy consumption. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100930 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100930 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.113821 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126333646798848 |