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LWT-FoodScienceandTechnology73(2016)219e225 ContentslistsavailableatScienceDirect LWT-FoodScienceandTechnology journalhomepage:www.elsevier.com/locate/lwt Effectsoffreezingrateandterminalfreezingtemperatureonfrozen croissantdoughquality ChoongjinBana,1,SangeunYoond,1,JungwooHana,SangOhKime,JungSookHanf, * SeokwonLimg,YoungJinChoia,b,c, aDepartmentofAgriculturalBiotechnology,SeoulNationalUniversity,1Gwanakro,Gwanakgu,Seoul,151-921,SouthKorea bCenterforFoodandBioconvergence,SeoulNationalUniversity,1Gwanakro,Gwanakgu,Seoul,151-921,SouthKorea cResearchInstituteofLifeScienceandAgriculture,SeoulNationalUniversity,1Gwanakro,Gwanakgu,Seoul,151-921,SouthKorea dCJFoodR&D,CJCheiljedangCorporation,Seoul,152-050,SouthKorea eLGElectronics,51GasanDigital1ro,Geumcheongu,Seoul,153-802,SouthKorea fFoodR&DCenter,SamyangGroup,726Baekbeom-ro,Seo-Gu,Incheon,404-250,SouthKorea gDepartmentofFoodandBiotechnology,HoseoUniversity,79-20Hoseoro,Asan,Chungnam,336-795,SouthKorea articleinfoabstract Articlehistory:Usingfrozenready-to-bakedoughisaverycommonpracticeintheindustrialcroissantproduction. Received8March2016However,thefreezingprocessduringthepreparationfrozencroissantdoughcandeteriorateitsquality. ReceivedinrevisedformInthisstudy,weinvestigatedtheeffectsofthefreezingrate(FR)andterminalfreezingtemperatureson 27May2016 thevolumeandfirmnessofcroissantsbyanalyzingfrozendoughforyeastviability,thermalproperty Accepted29May2016 changes,andinternalmicrostructureintegrity.Croissantdoughsampleswerefrozenatratesranging Availableonline30May2016 from0.72to3.56Cmin1downtofinaltemperaturesof20,40,and55C.Ourresultsshowed thattheicecrystalsnormallyforminginthedoughduringfreezing,causingaloweryeastviabilityand Keywords:1 Frozencroissantdoughcroissantsquality,wereofsmallersizewhenarapidFR3.19Cminwasused.Furthermore,a Freezingratefreezingterminationtemperaturelowerthan20Cinducedmoreyeastcelldeath,therebydeterio- Terminalfreezingtemperatureratingcroissantquality.Therefore,wesuggestthatth