Effect of tartary buckwheat sourdough fermented by different exogenous lactic acid bacteria on antifreeze property of frozen dough

Abedfar, 2020, Physicochemical and biological characterization of the EPS produced by L. acidophilus isolated from rice bran sourdough, LWT-Food Science and Technology, 127, 9, 10.1016/j.lwt.2020.109373 Aplevicz, 2014, Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique, Acta Scientiarum Technology, 36, 713, 10.4025/actascitechnol.v36i4.19703 Belton, 1999, Mini review: On the elasticity of wheat gluten, Journal of Cereal Science, 29, 103, 10.1006/jcrs.1998.0227 Coda, 2017, Improvement of the protein quality of wheat bread through faba bean sourdough addition, LWT - Food Science and Technology, 82, 296, 10.1016/j.lwt.2017.04.062 De Vuyst, 2009, Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota, Food Microbiology, 26, 666, 10.1016/j.fm.2009.07.012 Di Monaco, 2015, Effect of sourdough with exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) on sensory quality of bread during shelf life, Food and Bioprocess Technology, 8, 691, 10.1007/s11947-014-1434-3 Ding, 2015, Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles, Food Hydrocolloids, 47, 32, 10.1016/j.foodhyd.2014.12.025 Diowksz, 2021, Impact of sourdough and transglutaminase on gluten-free buckwheat bread quality, Food Bioscience, 43, 10.1016/j.fbio.2021.101309 Feng, 2020, Quality deterioration and improvement of wheat gluten protein in frozen dough, Grain & Oil Science and Technology, 3, 29, 10.1016/j.gaost.2020.02.001 Fu, 2021, Effects of laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread, LWT- Food Science and Technology Galli, 2020, Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough, Food Research International, 138, 10978, 10.1016/j.foodres.2020.109785 Gawlik-Dziki, U., Dziki, D., Baraniak, B., & Lin, R. (2009). The effect of simulated digestion in vitro on bioactivity of wheat bread with Tartary buckwheat flavones addition. LWT-Food Science and Technology, 42(1), 137–143. doi: 10.1016/j.lwt.2008.06.009 Giménez-Bastida, 2015, Recent advances in processing and development of buckwheat derived bakery and non-bakery products-a review, Polish Journal of Food and Nutrition Sciences, 65, 10.1515/pjfns-2015-0005 Guo, 2019, Influences of alkali on the quality and protein polymerization of buckwheat Chinese steamed bread, Food Chemistry, 283, 52, 10.1016/j.foodchem.2019.01.039 Hanan, 2021, Pea pod powder to enhance the storage quality of buckwheat bread, Vegetos (Bareilly, India), 34, 790, 10.1007/s42535-021-00259-1 He, 2020, Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality, Food Chemistry, 330, 10.1016/j.foodchem.2020.127243 Huang, 1996, Establishment of flour quality guidelines for northern style Chinese steamed bread, Journal of Cereal Science, 24, 179, 10.1006/jcrs.1996.0051 Jia, 2017, Study of the mechanism of improvement due to waxy wheat flour addition on the quality of frozen dough bread, Journal of Cereal Science, 75, 10, 10.1016/j.jcs.2017.03.007 Jian, 2021, Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour, Journal of Integrative Agriculture, 20, 300, 10.1016/S2095-3119(20)63433-5 Jiang, 2019, Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage, Food Chemistry, 297, 10.1016/j.foodchem.2019.05.176 Katsi, 2021, Characterization of artisanal spontaneous sourdough wheat bread from central greece: Evaluation of physico-chemical, microbiological, and sensory properties in relation to conventional yeast leavened wheat bread, Foods (Basel, Switzerland), 10, 635 Ketabi, 2008, Production of microbial exopolysaccharides in the sourdough and its effects on the rheological properties of dough, Food Research International, 41, 948, 10.1016/j.foodres.2008.07.009 Lin, 2021, The effect of γ-[Glu](1≤ n≤ 5)-Gln on the physicochemical characteristics of frozen dough and the quality of baked bread, Food Chemistry, 343, 10.1016/j.foodchem.2020.128406 Liu, 2022, Effects of common buckwheat bran on wheat dough properties and noodle quality compared with common buckwheat hull, LWT, 155, 10.1016/j.lwt.2021.112971 Liu, 2018, Effects of recombinant carrot antifreeze protein from Pichia pastoris GS115 on the physicochemical properties of hydrated gluten during freeze-thawed cycles, Journal of Cereal Science, 83, 245, 10.1016/j.jcs.2018.08.016 Luo, 2018, Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality-A review of effective methods, Trends in Food Science & Technology, 72, 25, 10.1016/j.tifs.2017.11.017 Luthar, 2021, Tartary buckwheat in human nutrition, Plants, 10, 700, 10.3390/plants10040700 Lynch, 2018, Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products, Food Research International, 110, 52, 10.1016/j.foodres.2017.03.012 Moroni, 2011, Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs, Food Microbiology, 28, 497, 10.1016/j.fm.2010.10.016 Nutter, 2017, Effect of honey supplementation on sourdough: Lactic acid bacterial performance and gluten microstructure, LWT, 77, 119, 10.1016/j.lwt.2016.11.040 Rühmkorf, 2012, Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs, Food Microbiology, 32, 286, 10.1016/j.fm.2012.07.002 Scarnato, 2016, Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure, Amino Acids, 48, 2453, 10.1007/s00726-016-2258-4 Stromeck, 2011, Proteolysis and bioconversion of cereal proteins to glutamate and γ-aminobutyrate (GABA) in rye malt sourdoughs, Journal of Agricultural and Food Chemistry, 59, 1392, 10.1021/jf103546t Tang, 2018, Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread, LWT, 96, 519, 10.1016/j.lwt.2018.04.039 Wang, 2017, Gluten aggregation behavior in high-shear-based GlutoPeak Test: Impact of flour water absorption and strength, Cereal Chemistry, 94, 909, 10.1094/CCHEM-05-17-0084-R Wang, 2017, Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition, Food Chemistry, 229, 464, 10.1016/j.foodchem.2017.02.122 Wieser, 2008, Effects of different Lactobacillus and Enterococcus strains and chemical acidification regarding degradation of gluten proteins during sourdough fermentation, European Food Research and Technology, 226, 1495, 10.1007/s00217-007-0681-1 Wu, 2016, Characterization of oat (Avena nuda l.) β-glucan cryogelation process by low-field NMR, Journal of Agricultural & Food Chemistry, 64, 310, 10.1021/acs.jafc.5b03948 Yamamoto, 2021, Freezable and unfreezable hydration water: Distinct contributions to protein dynamics revealed by neutron scattering, The Journal of Physical Chemistry Letters, 12, 2172, 10.1021/acs.jpclett.0c03786 Zhang, 2021, Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles, Food Bioscience, 43, 10.1016/j.fbio.2021.101180 Zhang, 2018, Effects of multiple freeze–thaw cycles on the quality of frozen dough, Cereal Chemistry, 95, 499, 10.1002/cche.10053