The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product

The effect of γ-[Glu](1≤n≤5)-Gln on the physicochemical characteristics of frozen dough and the quality of baked bread

This study was the first to examine the effects of γ-[Glu]_(1≤n≤5)-Gln (GGP, a taste enhancer; added at 0.5% or 5.0%) on the breadmaking using frozen dough. γ-[Glu]_(1≤n≤5)-Gln was produced using the method established in our research center. The addition of GGP at either level increased yeast viability, freezable water content and storage and loss moduli, decreased the free sulfhydryl content of dough during the frozen storage and freeze-thaw cycles, and improved the microstructure of frozen dough and texture of the baked bread. The addition of GGP at 0.5% led to a dough having the highest extensibility, and most complete and uniform starch-gluten network, and a baked bread crumb with the lowest hardness, best texture, and most uniform organization. These results indicated that GGP has great potential as a food-derived cryoprotectant/antifreeze agent for the baking industry.

Improving the esterification activity of Pseudomonas fluorescens and Burkholderia cepacia lipases via cross-linked cyclodextrin immobilization

Improving activities: solid cross-linked β-cyclodextrin enzymes can remarkably improve thermal stability and enzyme activity as compared to commercial immobilized enzymes in esterification reactions (e.g., monostearin synthesis).