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Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage
Diming Li1, Youqing Shi2, Zhihan Ouyang2
1Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.
Foods (Basel, Switzerland)
|December 17, 2024
Summary
Pea protein-stabilized oil-in-water emulsions act as effective cryoprotectants for frozen dough. These emulsions improve water distribution, gluten integrity, and baking performance, offering a high-performance solution for the baking industry.
Area of Science:
- Food Science
- Material Science
Background:
- Oil-in-water (O/W) emulsions are increasingly used in baking.
- Their cryoprotective properties in frozen dough are under-investigated.
Purpose of the Study:
- To evaluate pea protein (PP)-stabilized O/W emulsion as a dough cryoprotectant.
- To assess its impact on frozen dough stability and baking performance.
Main Methods:
- PP-stabilized O/W emulsions (2, 3, 4 wt% PP) were prepared.
- Emulsions were incorporated into frozen doughs.
- Dough stability and baking performance were evaluated after 4 weeks of storage.
Main Results:
- PP-3 emulsion showed uniform water distribution and reduced freezable water.
- Emulsion maintained gluten network integrity, enhancing dough elasticity.
- Bread quality improved with enhanced loaf volume, softness, and reduced baking loss.
Conclusions:
- Pea protein-stabilized O/W emulsion is a high-performance cryoprotectant for frozen dough.
- It offers significant benefits for dough storage stability and final baked product quality.
