Soybean peptides' cryoprotective effects on Saccharomyces cerevisiae fermenting power in frozen dough and maintenance of the Chinese steamed bread qualities,Journal of Food Processing and Preservation

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Soybean peptides' cryoprotective effects on Saccharomyces cerevisiae fermenting power in frozen dough and maintenance of the Chinese steamed bread qualities
Journal of Food Processing and Preservation ( IF 2.0 ) Pub Date : 2020-05-28 , DOI: 10.1111/jfpp.14572
Menglan Liu ₁ , Xinqi Liu ₁ , You Li ₁

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Strain leavening power loss and product quality deterioration are the two main issues in frozen dough technology being used during Chinese steamed bread manufacture. Our study added soybean peptides (SP) in the Saccharomyces cerevisiae growth medium to restore its fermentative capability in dough and maintain the steamed bread qualities. When dough was not frozen, 0.1% (w/v) SP‐added group's fermenting rate was 4.6 times of the control with no SP. When dough was frozen at −20°C for 7 and 30 days prior to fermentation, respectively, fermenting speed of 0.1% SP group was 4.8 and 8 times of the control group. Bread from dough of the SP group also had better qualities. Adding 0.1% SP into medium also increased cells’ extracellular enzyme activity to 50 times of the blank. This study demonstrates the possibility of using edible SP to maintain strain fermenting power and bread qualities for frozen dough technology.

更新日期：2020-05-28

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