Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation.

Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation. Research Abstract Details 

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Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation. Abstract Text:

Chao Zhang,Hui Zhang,Li Wang,Hong Gao,Xiao Na Guo,Hui Yuan Yao,Chao Zhang,Hui Zhang,Li Wang,Hong Gao,Xiao Na Guo,Hui Yuan Yao,

The effects of concentrated carrot protein (CCP) containing 15.4% (w/w) carrot (Daucus carota) antifreeze protein on texture properties of frozen dough and volatile compounds of crumb were studied. CCP supplementation lowered the freezable water content of the dough, resulting in some beneficial effects including holding loaf volume steadily and making the dough softer and steadier during frozen storage. Furthermore, SPME-GC-MS analysis showed CCP supplementation did not give any negative influences on volatile compounds of crumb and gave a pleasant aroma felt like Michelia alba DC from trans-caryophyllene simultaneously. Combining our previous results that CCP supplementation improves the fermentation capacity of the frozen dough, CCP could be used as a beneficial additive for frozen dough processing.

Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation. Publishing Authors By Initials

C Zhang,H Zhang,L Wang,H Gao,XN Guo,HY Yao,C Zhang,H Zhang,L Wang,H Gao,XN Guo,HY Yao,

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Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation. Journal Published:

PUBLICATION TYPE: Research Support, Non-U.S. Gov

Journal: Journal of agricultural and food chemistry

VOLUME: 55

Page Numbers: 9620-6

Journal Abbreviation: J. Agric. Food Chem.

ISSN: 0021-8561

DAY: 13

MONTH: 10

YEAR: 2007

Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation. Information

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LANGUAGE: eng

NlmUniqueID: 374755

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Grant and Affiliation Information for Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation.

AFFILIATION: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Country: United States

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MEDLINETA: J Agric Food Chem

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