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Effect of various additives on cryopreservation of dough.

[In Chinese. / En chinois.]

Author(s) : LIU J., ZHOU X., SU P., et al.

Type of article: Article

Summary

Glass conservation and cryopreservation of the dough without additives was conducted, respectively, and glass preservation of the dough with additives was performed. The quality of the preserved dough was tested by cooking experiment, sensory testing and scanning electron microscopy. The results indicate that the glass preservation can improve the quality of the preservation of frozen dough significantly; additives can effectively improve the quality of the preservation of the dough and adding trehalose can reduce dry matter loss rate clearly; water gathering is not obvious by adding monoglyceride fat and gelatin; ascorbic acid and trehalose can contribute to the uniform water distribution in the freezing process, reducing crystal and recrystal; adding NaCl can lead to better network structure of gluten.

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Pages: pp. 55-58

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Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2009-2103
  • Languages: Chinese
  • Source: Journal of Refrigeration - vol. 30 - n. 126
  • Publication date: 2009/04

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