Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles.

ABSTRACT: In order to verify the cryoprotective effect of an antifreeze protein (BaAFP-1) obtained from barley on bread dough, the effect of BaAFP-1 on the rheological properties, microstructure, fermentation, and baking performance including the proofing time and the specific volume of bread dough and bread crumb properties during freezing treatment and freeze-thaw cycles were analysed. BaAFP-1 reduced the rate of decrease in storage modulus and loss modulus values during freezing treatment and freeze-thaw cycles. It influenced the formation and the shape of ice formed during freezing and inhibited ice recrystallization during freeze-thaw. BaAFP-1 maintained gas production ability and gas retention properties, protected gluten network and the yeast cells from deterioration caused by ice formation a

SUBMITTER: Ding X 

PROVIDER: S-EPMC7699476 | biostudies-literature | 2020 Nov

REPOSITORIES: biostudies-literature