食品科学
面筋
差示扫描量热法
食物腐败
流变学
化学
孢子
小麦面粉
材料科学
微生物学
生物
复合材料
细菌
遗传学
热力学
物理
作者
Qin Shu,Tianyu Wei,Xiayu Liu,Siyu Liu,Qihe Chen
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-02-01
卷期号:369: 131011-131011
被引量:27
标识
DOI:10.1016/j.foodchem.2021.131011
摘要
Biosurfactants have been put into applications in breadmaking industry, while the effects of mannosylerythritol lipid-A (MEL-A) on gluten network of frozen dough, bread quality and microbial spoilage were firstly investigated in this study. Rheology and differential scanning calorimetry (DSC) analysis showed that MEL-A significantly improved the rheological properties of frozen dough and reduced the content of frozen water. Further experiments showed that MEL-A promoted the formation of aggregates by interacting with gluten protein, and strengthened the gluten network through molecular weight distribution measurement and microstructure observation, effectively avoiding the destruction of ice crystals. A series of bread assessments illustrated MEL-A improved the loaf volume, gas retention ability and textural property. In addition, MEL-A (1.5%) killed 99.97% of the vegetative cells of Bacillus cereus and 75.54% of the spores, and at the same time had a slight inactivation effect on yeast. These results indicate that MEL-A has broad application prospects in the baking industry and the storage stage of flour products.
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