What is it about?
The influence of damaged starch (DS) on the quality of frozen dough and steamed bread were investigated. Characterization of the farinographical properties showed that DS levels affected water absorption, development, weakness, falling number and gluten index. Flour viscosity profiles indicated that pasting temperatures increased, but peak viscosity, low viscosity, breakdown, final viscosity and setback increased and then decreased with increasing amounts of DS. Compared to leavened dough, unleavened dough had significantly higher peak times, of T21 and T22, and was also affected by DS concentration. Steamed bread had a higher specific volume, relatively lower hardness, exhibited more whiteness, and a higher degree of gumminess and chewiness with higher DS levels. We compared two methods of making steamed bread and assessed the quality of the product. We found that an appropriate DS content improved the quality of frozen dough and steamed bread. This study provides the basis for future development and improvements to methods for making frozen dough products.
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Why is it important?
Only a few studies have been carried out to study the characteristics of frozen dough, and to the best of our knowledge there are no reports published on comparisons of non-fermented frozen dough with pre-fermented frozen dough and no reports of how the properties of these doughs are affected by DS. Which kind of frozen dough is suitable for steamed bread is also needed to be studied in detail.
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This page is a summary of: Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread, Food Chemistry, July 2016, Elsevier, DOI: 10.1016/j.foodchem.2016.01.075.
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