The effect of γ-[Glu](1≤n≤5)-Gln on the physicochemical characteristics of frozen dough and the quality of baked bread

Junjie Lin,Dongxiao Sun-Waterhouse,Runmei Tang,Chun Cui,Wei Wang,Jian Xiong

Food Chemistry（2021）

引用 15|浏览4

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摘要

•Addition of γ-[Glu](1≤n≤5)-Gln (GGP) improved the quality of frozen dough.•Frozen dough added with GGP showed better extensibility and rheological property.•Freezable water content and mobility of free water reduced when GGP was added.•The bread added with high GGP showed better bakery performance.•GGP has great potential as a food-derived antifreeze agent for the baking industry.

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关键词

γ-[Glu](1≤n≤5)-Gln,Frozen dough,Antifreeze activity,Bread

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