Improvement and Kinetic Analysis of Frozen Dough by Using Soybean Flour and Glycinebetaine

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  • 大豆粉・グリシンベタインによる冷凍耐性生地の品質改善と機能解析
  • ダイズコ ・ グリシンベタイン ニ ヨル レイトウ タイセイ キジ ノ ヒンシツ カイゼン ト キノウ カイセキ

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Abstract

Though the bread making method using frozen dough after primary fermentation is common in these days. The frozen dough after secondary fermentation cannot be used for bread making method because it can cause reduced volume and poor texture of the baked bread. Addition of both raw soybean flour (RSF) and glycinebetaine (GB) resulted in formation of good dough even when the dough was frozen after secondary fermentation. Mechanical analysis by differential scanning calorimetry (DSC) indicated that addition of GB caused decrease in the amount of frozen water (free water) in the frozen dough. Results of SDS-PAGE analysis indicated that globulin proteins remained underrated in the mixed dough.

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