Keywords

Frozen Potato Dough, Potato Steamed Buns, Antifreeze Peptides, Freeze-Thaw Cycle, Quality Protection

Abstract

By adding antifreeze peptides to potato dough, the protective effect of antifreeze peptides on the quality of frozen potato dough under freeze-thaw cycles was studied. The effects of tilapia scale antifreeze peptides (TSAPP) on the specific volume, fermentation performance, water loss rate, starch gelatinization degree, texture characteristics, moisture distribution and migration of frozen potato dough were determined under freeze-thaw cycle conditions. Mechanism of action. The results showed that the addition of 1% TSAPP increased the specific volume of potato dough, shortened the fermentation time, increased the degree of starch gelatinization, and reduced the water loss rate; texture analysis showed that compared with the blank control group, the hardness of the potato buns in the 1% TSAPP group was lower , chewiness and stickiness decreased by 29.96%, 26.99% and 28.30% respectively; NMR analysis showed that TSAPP can affect the moisture status in frozen potato dough, increasing the deep bound water content and reducing the semi-bound water content; TSAPP can also Inhibits water loss and improves the water-holding capacity of potato dough. Conclusion: Antifreeze peptides can be used as cryoprotectants for frozen potato dough products

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Original research done by Li Ling, Wang Shaoyun, Chen Xu

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