Effects of fish enzymatic hydrolysates and fish collagen peptides on the quality of frozen dough

Authors

GUO Xingxin, Department of Food and Biological Engineering, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Pr
WANG Faxiang, Department of Food and Biological Engineering, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Pr
YU Jian, Department of Food and Biological Engineering, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Pr
LI Xianghong, Department of Food and Biological Engineering, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Pr
WANG Jianhui, Department of Food and Biological Engineering, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Pr
HUANG Yiqun, Department of Food and Biological Engineering, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Pr
LIU Yongle, Department of Food and Biological Engineering, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Pr

Abstract

The effects of the silver carp enzymatic hydrolysates and fish collagen peptides on the quality of frozen dough were studied by comparing their yeast survival rate, retention rate of yeast fermentation ability, proofing time and baking properties after freeze-thaw treatment. The results showed that yeast survival rate, retention rate of yeast fermentation ability and proofing time for the 6-freeze-thaw-cycles treated doughs with addition of enzymatic hydrolysates and collagen peptides were 78.95%, 59.06%, 330 min and 61.80%, 46.67%, 318 min, respectively. Which were significantly better than the control group. Bread made from freeze-thawed dough had a smaller specific volume and elasticity than that from fresh dough, and the addition of enzymatic hydrolysates and collagen peptides not only alleviated the defect of frozen dough, but also improved the bread color. These results demonstrated that the enzymatic hydrolysates and fish collagen peptides have good cryoprotective activity, which provided an experimental reference for improving the quality of frozen dough.

Publication Date

11-28-2018

First Page

16

Last Page

19

DOI

10.13652/j.issn.1003-5788.2018.11.004

Recommended Citation

Xingxin, GUO; Faxiang, WANG; Jian, YU; Xianghong, LI; Jianhui, WANG; Yiqun, HUANG; and Yongle, LIU (2018) "Effects of fish enzymatic hydrolysates and fish collagen peptides on the quality of frozen dough," Food and Machinery: Vol. 34: Iss. 11, Article 3.
DOI: 10.13652/j.issn.1003-5788.2018.11.004
Available at: https://www.ifoodmm.cn/journal/vol34/iss11/3

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