Study On Alfalfa Ice Structuring Proteines Improvement On Mechanical Property Of Frozen Dough

This paper mainly focused on frozen dough with Alfalfa Ice Structuring Proteines(ISPs),screening the best wheat flour for frozen dough,screening the ideal conditions of TPA,for mass of dough,freezing conditions and thaw conditions.The effects of different freeze-thaw cycle and different amount of ISPs on rheological properties and microstructure of frozen dough were studied.Based on determination of the basic ingredient and the rheological properties of the six kinds of commercial wheat flour,The results showed that:water absorption,development time,stability time,degree of softening,evaluation value,extensibility,extension area,tensile resistance,maximum tensile resistance,extensile rate,maximum extensile rate meet the criteria of production of frozen dough.Finally Beidahuang high gluten wheat flour was chosen to product frozen dough.And the correlation of each indicators was analyzed.The correlation analysis results showed that the water absorption was positive correlation with water conten and protein content and maximum tensile resistance;formation time was positive correlation with wet gluten and maximum tensile ratio;formation time was extremely positive correlation with tensile resistance and maximum tensile resistance and tensile ratio;water content was positive correlation with maximum tensile resistance;protein content was extremely positive correlation with tensile resistance and maximum tensile resistance and tensile ratio.According to freezing spline and freezing rate,thawing curve and thawing rate temperature of frozen dough was-36? the dough thaw conditions for temperature 30? humidity was 75%.Texture properties analyzer was used to measure the properties of frozen dough to investigate the influence of test parameters on the test results.The results showed that:In TPA determination process of frozen dough,any test parameters changes would affect the finial results to a certain degree.According to the stability and effectiveness of measurement,the detection of frozen dough properties was optimized.The ideal conditions were that:dough mass was 50g,pro-test speed was 3.Omm/s,test speed was 1.0mm/s,post-test speed was 1.0mm/s,compression ratio was 50%.After determination of the TPA and extensigtaph properties uunder different weeks.We got 12 characters included:hardness,adhesiveness,cohesiveness,springiness,chewiness and resilience extensibility,extension area,tensile resistance,maximum tensile resistance,extensile rate,maximum extensile rate.The results showed that:frozen dough with ISPs were superior to normal control group,ISPs has a stability for springiness and chewiness,and ISPs has improvement on mechanical property of frozen dough.The frozen dough with ISPs after frozen storage for 1,4,10 weeks were determined by Rheometer and scanning electron microscopy(SEM).ISPs has a protection for the dough ice structure,and its inhibiting recrystallization effect made the dough gluten structure can be continuous,protect the starch granules without deformation and exposure.With the increase of ISPs,the the dough gluten structure and starch granules were protected with a good shape.