Abstract
The water holding capacity and anti-freezing activity of whole wheat frozen dough with the addition of γ-polyglutamic acid (γ-PGA) were studied by the water holding capacity of whole wheat flour and the survival ratio of yeast. The effect of γ-PGA on the baking quality of whole wheat frozen dough was studied by specific volume and texture of bread. The results showed that the addition of γ-PGA could improve the yeast survival ratio and fermentation height of whole wheat frozen dough, increase the specific volume and reduce the hardness of whole wheat bread. In addition, γ-PGA promoted the formation of large pores in bread crumb. The hardness and staling rate of whole wheat bread with 1% γ-PGA decreased significantly after 3 days of storage (P<0.05). The best addition group of γ-PGA in this experiment was 1%.
Publication Date
2-28-2021
First Page
9
Last Page
13,41
DOI
10.13652/j.issn.1003-5788.2021.02.002
Recommended Citation
Jia-bao, WANG; Song, HE; Zi-liang, SU; Mei-feng, HUANG; Di, YANG; Han, YU; Fu-qiang, HUANG; and Hong-yan, HE
(2021)
"Effects of γ-polyglutamic acid on baking properties of whole wheat frozen dough,"
Food and Machinery: Vol. 37:
Iss.
2, Article 2.
DOI: 10.13652/j.issn.1003-5788.2021.02.002
Available at:
https://www.ifoodmm.cn/journal/vol37/iss2/2
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