Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance
Diming Li,
Youqing Shi,
Zhihan Ouyang,
Yongxin Teng,
Boru Chen,
Yingying Chen,
Yufan Luo,
Nan Zhang,
Nandan Kumar,
Yonghui Li,
Bin Li,
Xiangwei Zhu
Affiliations
Diming Li
Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
Youqing Shi
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
Zhihan Ouyang
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
Yongxin Teng
Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
Boru Chen
Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
Yingying Chen
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
Yufan Luo
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
Nan Zhang
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
Nandan Kumar
Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
Yonghui Li
Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
Bin Li
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Xiangwei Zhu
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
The use of oil-in-water (O/W) emulsion has drawn increasing attention in the baking industry. Compared with some of the well-recognized functionalities, such as textural improvers and flavor carriers, its cryoprotective behavior in frozen dough has not been extensively investigated. Herein, this study reported a pea-protein (PP)-stabilized O/W emulsion with good freeze–thaw stability and evaluated its effectiveness as a high-performance dough cryoprotectant. Specifically, the emulsions were stabilized by 2, 3, and 4 wt% of PP (PP-2, -3, and -4, respectively) and incorporated into frozen doughs, whose cryoprotective effects were systematically evaluated in terms of dough storage stability and baking performance after 4 weeks of storage. Results showed that the frozen dough with PP-3 emulsion exhibited the most uniform water distribution and reduced content of freezable water as reflected by the results from differential scanning calorimetry and low-field nuclear magnetic resonance analyses. Moreover, the PP emulsion helped to maintain the integrity of the gluten network, thus enhancing the dough elasticity. Accordingly, the emulsion-added bread samples exhibited significantly improved loaf volume and textural properties (e.g., softness) and less baking loss. Our findings highlighted the potential of PP emulsion as a viable and high-performance dough cryoprotectant.
