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Frozen dough improver as well as preparation method and application thereof

A technology of frozen dough and improver, which is applied in the field of food processing, can solve the problems of product quality deterioration, achieve the effects of improving viscoelastic properties, improving frost resistance, and hindering deterioration

Active Publication Date: 2021-12-07
NANJING UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the frozen storage of dough, due to the volume change of ice crystals, water migration and protein denaturation, the gluten network structure depolymerization occurs, which eventually leads to poor product quality

Method used

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  • Frozen dough improver as well as preparation method and application thereof
  • Frozen dough improver as well as preparation method and application thereof
  • Frozen dough improver as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1 Preparation of glutenin-polyphenol non-covalent complex.

[0027] Prepare a glutenin solution with a concentration of 2g, add 0.04g of polyphenols (proanthocyanidins, catechol, curcumin) into 100mL of water, fully dissolve and homogenize, freeze-dry, and refrigerate the obtained samples at 4°C until use.

Embodiment 2

[0028] Example 2 Preparation of glutenin-polyphenol covalent complex.

[0029] Glutenin-polyphenol covalent complexes were prepared by the following three methods:

[0030] (1) Ultrasonic free radical preparation method: prepare a glutenin solution with a concentration of 2 g, add 0.04 g of polyphenols (proanthocyanidins, catechol, curcumin) to 100 mL of water, adjust the pH to 9.0, and shear at high speed for 2 min (23000 rpm Dissolve and homogenize fully, then sonicate (400W, 20kHz, work for 2s, stop for 2s, sonicate for 20min), adjust the pH to 7.0, then dialyze for 24h, freeze-dry, and refrigerate the obtained sample at 4°C.

[0031] (2) Alkaline method: prepare a glutenin solution with a concentration of 2g, add 0.04g of polyphenols (proanthocyanidins, catechol, curcumin) to 100mL of water, adjust the pH to 9.0, and stir for 24 hours in the dark, adjust the pH to 7.0, then Dialyzed for 24 hours and freeze-dried, the obtained samples were refrigerated at 4°C.

[0032] (3...

Embodiment 3

[0052] Example 3 Preparation of frozen dough.

[0053] 7g of glutenin-polyphenol complex, 7g of gliadin and 86g of wheat starch were mixed with a V-5 mixer, and the mixed sample was mixed with 50g of water to prepare dough. The dough was wrapped in plastic wrap, frozen at -18°C for 14 days, and then thawed at 4°C. Wherein, the glutenin-polyphenol complex is prepared by four different (non-covalent and covalent) methods in Examples 1 and 2, respectively.

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Abstract

The invention discloses a frozen dough improver. The frozen dough improver is a covalent complex or a non-covalent complex of glutenin and compounds. According to the invention, a glutenin-polyphenol compound is prepared, and particularly, three polyphenols including catechin, curcumin and procyanidine are covalently cross-linked with glutenin to serve as a frozen dough improver, so that the strength of the frozen dough is improved, the viscoelastic property, the recovery capability and the anti-freezing property of the frozen dough are improved, meanwhile, the anti-freezing performance of the gluten network structure can be improved, so that the deterioration phenomenon of the frozen dough is prevented, the specific volume of frozen bread prepared from the frozen dough is increased, and the hardness of the frozen bread prepared from the frozen dough is reduced.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a frozen dough improver and its preparation method and application. Background technique [0002] Frozen dough means that the tanned dough is quick-frozen to form a commercial semi-finished product, which is thawed and matured to produce a finished product. Frozen dough technology is a new grain and oil processing technology developed in the 20th century, which solves the problems of short shelf life and easy deterioration of traditional noodle products. However, during the frozen storage of dough, due to the volume change of ice crystals, water migration and protein denaturation, the gluten protein network structure depolymerized, which eventually led to the deterioration of product quality. Based on the quality deterioration mechanism of wheat gluten in frozen dough, this paper carried out research on polyphenols improving the quality of frozen dough. [0003] At pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00A21D2/26A21D2/14
CPCA21D10/005A21D2/265A21D2/14
Inventor 薛峰张其乐秦琳茜谢宇然王身艳刘新页
Owner NANJING UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
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