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Frozen bread dough: Effects of freezing storage and dough improvers
Abstract
This review focuses on the effects of freezing storage on the microstructure and baking performance of frozen doughs, and provides an overview of the activities of dough improvers, including emulsifiers, hydrocolloids and other improvers used in frozen dough applications. The overall quality of bread baked from frozen dough deteriorates as the storage of the dough at sub-zero temperatures increases due to several factors which are discussed. Lipid-related emulsifiers such as diacetyl tartaric acid esters of mono and diglycerides and sucrose esters employed as anti-staling agents, dough modifiers, shortening sparing agents, and as improvers for the production of high-protein bread have also been employed in frozen doughs. Hydrocolloids are gaining importance in the baking industry as dough improvers due to their ability to induce structural changes in the main components of wheat flour systems during breadmaking steps and bread storage Their effects in frozen doughs is discussed. Other dough improvers, such as ascorbic acid, honey and green tea extract, are also reviewed in the context of frozen doughs.
... Slower freezing processes often yield larger ice crystals in the dough compared with quickfreezing, and these can cause more disruptions to the gluten networks. In contrast, the slower freezing process effectively preserves yeast viability within the dough (Selomulyo & Zhou, 2007). In addition, prolonged frozen storage degrades the final product quality by altering the rheology of the dough and gluten matrix. ...
... This suggests that slow freezing significantly affects the springiness of the dough, whereas fast freezing has a lesser effect. This finding is consistent with Selomulyo et al. (2007), who pointed out that the larger the volume of ice crystals formed during the freezing, the more pronounced the destruction of the dough's structure. This affects the binding of proteins and starches with water, ultimately diminishing the dough's springiness value. ...
... This is attributed to the mechanical damage of gluten networks caused by the recrystallization of ice crystals. Furthermore, long-term freezing leads to irreversible damage to the gluten network (Selomulyo et al., 2007). Notably, when the dough was frozen for 60 days, the hardness value of UF-dough was higher than that of PF-, QF-, and LFdoughs. ...
Freezing is a crucial step in the process of frozen foods. In this study, the effects of different freezing methods, including liquid nitrogen immersion freezing (LF), quick‐freezing machine freezing (QF), packaging immersion freezing (PF), and ultralow temperature refrigerator freezing (UF), and freezing time (0, 15, 30, and 60 days) on the textural properties, dynamic rheological properties, water distribution, and structure of dough and the quality of end steamed bread were evaluated. Freezing resulted in a decline in the physicochemical properties of dough. UF‐ and QF‐doughs had higher storage modulus and loss modulus, compared with PF‐ and LF‐doughs. LF enhanced the textural attributes of the dough, resulting in reduced hardness and increased springiness. At 15 days of freezing, QF‐ and LF‐doughs exhibited a compact and continuous structure with a smooth surface. Additionally, the correlation analysis elucidated that the weight loss rate and the bound water content of the dough had discernible impacts on the texture of both the dough and the resulting steamed bread. Overall, LF demonstrated a relatively high freezing efficiency and effectively maintained the quality of the dough for up to 15 days of freezing. These results offer valuable insights for the applications of freezing methods and time in frozen foods.
... Bread products with high volume, a soft and elastic crumb, a brittle and golden-brown crust, and long shelf life have been the consumer expectation from the bakery industry for years. Bread is known to have one of the oldest production process [1]. Although there are many different bread production techniques resulting from access to raw materials as well as regional and cultural differences, some basic problems are encountered such as retrogradation caused by physicochemical changes in the structure of starch during storage, hardness increment, and premature staling due to increased moisture loss and water mobility [2]. ...
... With the use of frozen dough, eliminating the problems that result in loss of quality in conventional baking can be achieved, especially at critical points such as storage and shipment. Also, frozen dough bread making provides a standard end product, enables large-scale and industrial production, and saves time [1,5,6]. On the other hand, there are some disadvantages caused by the freezing process and temperature fluctuation during storage in frozen dough bread making. ...
... Frozen storage causes a rise in the tan δ value of dough samples (Figure 2), which shows the increment in the viscous properties of dough and the weakening of the gluten structure, as reported in many studies [1,7,38]. According to the study of Xin et al. [8], the gluten network damage was attributed to a progressive increase in ice crystals during the freezing process. ...
Fish skin gelatin, as a waste product of sea bream, was used to obtain fish gelatin hydrolysate (FGH) with the treatment of alcalase (alc) and savinase (sav). The functional properties of FGHs and their usage possibilities in frozen dough bread making were investigated. FGH treated with alc showed a higher emulsifying stability index (189 min), while FGH treated with sav showed greater foaming capacity (27.8%) and fat-binding capacity (1.84 mL/g). Bread doughs were produced using two FGHs (alc and sav) and their combination (FGH-alc + FGH-sav). Using FGH treated with these enzymes individually was more effective than their combination in terms of polyacrylamide gel electrophoresis (SDS-PAGE) results and bread quality (specific volume and hardness). The addition of FGH into bread dough showed no significant effect on bread dough viscoelasticity (tan δ), while the increment level of tan δ value for control dough was higher than the dough containing FGH after frozen storage (−30 °C for 30 days). The highest freezable water content (FW%) was found in control dough (33.9%) (p < 0.05). The highest specific volume was obtained for control fresh bread and bread with FGH-alc, while the lowest volume was obtained for fresh bread containing FGH-sav (p < 0.05). After frozen storage of the doughs, the bread with FGH-alc showed the highest specific volume. FGH addition caused a significant reduction in the L* (lightness) value of fresh bread samples when compared to control bread (p < 0.05). This study suggested that usage of FGH-alc in bread making decreased the deterioration effect of frozen storage in terms of the specific volume and hardness of bread.
... As an effective and promising strategy, various improving agents (such as enzymes, hydrocolloids, and surfactants) have been employed to overcome the specific shortcomings caused by high dietary fiber content and freezing treatment by degrading dietary fiber, enhancing dough stability, and regulating water migration. 3,7 Enzymes with a wide range of functions have been used as clean label alternatives for chemical improving agents (such as emulsifiers and oxidants) to compensate for a high fiber content or a weaken gluten network in whole wheat bread, including xylanase (XYL), 8 lipase (LIP), 9 amylase, 10 and glucose oxidase. 11 Of these, XYL plays a vital role in degrading dietary fiber and LIP provides a surfactant effect. ...
... As the storage time was extended to 21 days, the freezing-frozen storage-thawing cycles caused a decrease of 10.64% in the specific volume of the control group, possibly due to the reduction of yeast cell viability and dough strength caused by frozen storage. 7 In contrast, the specific volume of the commercial formula group remained unchanged during frozen storage, significantly increasing by 29.17% compared with the 21-day-frozen control group. Even with a reduction after 21 days of frozen storage, the specific volume of the 21-day-frozen optimal combination group was still 55.36% and 20.28% higher than that of the 21-day-frozen-frozen control group and the 21-day-frozen commercial formula group, respectively. ...
BACKGROUND
The increased demand for healthy and standardized bread has led to a demand for an efficient and promising dough improver, of natural origin, to reduce the deterioration of whole wheat bread baked from frozen dough caused by the high levels of dietary fiber and by freezing treatment. In this study, the combined effects of xylanase (XYL), lipase (LIP), and xanthan gum (XAN) on the quality attributes and functional properties of whole wheat bread baked from frozen dough were evaluated.
RESULTS
The optimal combination, which contained XYL (0.12 g kg⁻¹), LIP (0.25 g kg⁻¹), and XAN (3.1 g kg⁻¹), was obtained using response surface methodology (RSM). The addition of the optimal combination endowed frozen dough bread with a higher specific volume, softer texture, better brown crumb color, and greater overall acceptability. The optimal combination had no adverse impact on the volatile organic compounds (VOCs) of frozen dough bread. In terms of the functional properties of bread, the water‐holding capacity (WHC), oil‐holding capacity (OHC), and swelling capacity (SWC) of dietary fiber in frozen dough bread decreased in the presence of the optimal combination, whereas the glucose adsorption capacity (GAC) did not affect them. Correspondingly, the in vitro digestive glucose release was not significantly different between the control group and the optimal combination group after frozen storage.
CONCLUSION
The optimal combination could improve the quality attributes and functional properties of whole wheat bread baked from frozen dough effectively, thereby increasing consumption. © 2023 Society of Chemical Industry.
... As shown in Figure 7A, the gluten network structur fresh dough was relatively complete and orderly. However, with the increase in the n ber of freeze-thaw cycles, the gluten network broke to form many individual fragme This might be due to the redistribution of water in the dough during the freeze-thaw cy The increase in the proportion of free water led to the increase in the recrystallizatio ice, which caused certain damage to the gluten protein network [33]. This was consis with the above results of changes in water distribution and frozen water content. ...
... This might be due to the redistribution of water in the dough during the freeze-thaw cycle. The increase in the proportion of free water led to the increase in the recrystallization of ice, which caused certain damage to the gluten protein network [33]. This was consistent with the above results of changes in water distribution and frozen water content. ...
The influence of lactylated gluten and Freeze-Thaw Cycles on the water state, microstructure, and quality of frozen steamed bread dough was investigated. After three freeze-thaw cycles (3F/T), the specific volume of steamed bread with sodium lactate-treated gluten increased by 18.34% compared with the blank group and 5.73% compared with the wheat gluten (WG) group. Compared with wheat gluten, the texture properties of steamed bread with lactylated gluten increased significantly. Changes in rheological properties demonstrated that the frozen dough’s viscoelasticity increased significantly. The lactylated gluten could reduce water mobility and decrease the content of freezable water in frozen dough. Moreover, the free sulfhydryl (SH) content increased, revealing that the protein was depolymerized. Based on the microstructure and corresponding protein network analysis (PNA), the total area and the number of protein network connection points of the dough adding lactylated gluten were significantly higher than those of the blank group and the WG group. In conclusion, lactylated gluten enhanced the freeze-thaw tolerance of frozen dough.
... Indeed, the staling effect in bread manufacturing is one of the largest current problems for the industry, as it shortens the shelf life of baked goods. Hydrocolloids can increase the gelling effect of starch and are used as dietary fiber, as they have shown the ability to mimic fat in different products [7]. Tamarindus indica and Caesalpinia pulcherrima are rich sources of xyloglucan and galactomannan hydrocolloids, respectively. ...
... In contrast, freezing technology has been applied to retard the deterioration of bakery products, preventing undesirable changes and extending their shelf life. A centralized manufacturing and distribution process that enables standardizing product quality has an economic advantage [7]. However, frozen products are usually inferior when compared to fresh equivalents. ...
The use of hydrocolloids has greatly increased in recent years due to their pivotal role as functional ingredients. They can increase food consistency, control the microstructure that affects water absorption, alter texture and flavor, and improve the shelf life of baked products. In this work, we analyzed the effect of plant hemicelluloses such as Caesalpinia pulcherrima galactomannans and Tamarindus indica xyloglucans on the stability of frozen French bread dough. The amount of these additives used was optimized from an obtained central composite design- (CCD-) response surface methodology (RSM) of the alveograph parameters. Batches were characterized for moisture, water activity (aw), and texture using SEM, DSC, and TGA analyses when frozen for up to 60 days. Batches containing hemicelluloses showed better stability for aw over time. There was no difference between the texture parameters of the samples studied for 60 days. Both added hemicelluloses presented fewer fractures at 30 days and less wear at 60 days, in addition to better performance in the TGA analysis after less than 30 days of frozen storage. Batches containing only xyloglucans or galactomannans had a higher solidification peak temperature after 60 days. Both plant hemicelluloses reduced the damage caused by cold storage and improved stability for water activity. Also, dough preparations containing these additives showed better moisture retention, as well as less wear and tear and fewer fractures over their shelf life. Our evaluation suggests C. pulcherrima and T. indica are nonconventional sources of hydrocolloids that could be utilized in the bakery industry.
... The major ingredients for making bread are flour, yeast (leavening agents), water, fat, salt, sugars, and improvers such as gums, oxidizing agents, emulsifiers, reducing agents, enzyme active materials and full fat (Cauvain et al., 2003). The fresh bread characteristically presents in a nice toasted aroma, appealing golden brown crust, good slicing characteristics, soft and elastic crumb texture and moist mouth feel (Selomulyo & Zhou, 2007). However, this bread has a short of shelf life and several chemical and physical changes over the storage time, known as staling. ...
... The bread loss of freshness is determined by the rising of crumb hardness and the decreasing in flavour and aroma. Furthermore, loss of moisture and starch retrogradation caused in the firming of the crumb (Selomulyo & Zhou, 2007). These changes will affect the quality of the product and consumer acceptance. ...
Bread is food that has a short shelf life and some chemical and physical changes during the storage. One effort that can be improved these deficiencies is by making frozen dough. This article aims to gain information related to processing of frozen dough, the factors that affect its damage and the latest technology in the process of frozen dough. Frozen dough is bread dough stored in freezing after the moulding stage. This method can extend bread shelf life by preventing contamination of microorganisms. Innovation in frozen dough technology aims to reduce physical and chemical changes such as freezing technology assisted by ultrasound, pre-treatment of frozen dough, addition of special ingredients, and frozen storage conditions.
... The emulsifier may adhere to the hydrophobic protein surface that promotes gluten-protein aggregation in the dough. Strong network of proteins contributes to improved texture and increased bread volumes (Miyamoto et al. 2005;Selomulyo & Zhou 2007). Another hypothesis is that polar emulsifiers are capable of forming gliadin-associated liquid-crystalline phases in water. ...
... Distribution of moisture between starch and proteins of food systems may also be influenced by the emulsifiers. Decrease in water absorption by starch makes more water available for gluten hydration, which is also intended to retard staling (Selomulyo & Zhou 2007;Van Haften 1979). ...
To date majority of bakery products are manufactured using emulsifiers in paste or gel form that restricts and causes many problems of storage, processing, and handling at the commercial level. Therefore, new developments are required to resolve the issues of the bakery industry. This review discusses the importance of α-tending emulsifiers in the bakery industry and the action of the α-form to produce superior quality products. Further, to produce desired results α-form of emulsifiers blend should be stable and functional at different operating and storage conditions. Emulsifiers in gel or paste form do not maintain the active α-gel phase over a longer storage period. Using emulsifiers blend in powder form can be a solution to all the mentioned difficulties. With the development of new technologies like spray drying and encapsulation has opened new doors to utilize emulsifiers blend in powder form. Few manufactures have tapped this opportunity and have developed improver powder that offers superior quality products as well as processing, storage, and handling benefits and is easy to use. Improver powder maintains its active and functional α-form when stored at ambient temperature. This development also increases the scope of dry premixes in the market and consumers can make products of their choice in the kitchen with minimal effort.
... However, an unsuitable AsA concentration (usually too high) can significantly increase dough resistance, as well as, significantly reduce its stretching (Tsen, 1965). It is typically used in doses of 50-70 mg/kg flour (Wieser, 2003), but wider ranges of 10-200 mg/kg are also proposed (Selomulyo & Zhou, 2007;Šimurina, Filipčev, Jovanov, Ikonić & Simović-Šoronja, 2013). Nevertheless, as for most dough con-ditioners, its effect is not only dose-dependent but dependent on the initial quality of flour and the type of bread-making method (Pečivová, Pavlínek & Hrabê, 2011;Šimurina et al., 2014). ...
... Also, ascorbic acid is expected to improve the bread volume and crumb structure. It is typically used in doses from 50 to 75 mg/kg flour (Wieser, 2003), but wider ranges of 10-200 mg/kg are also proposed (Selomulyo and Zhou, 2007). However, as for most dough conditioners, their effect are not only dosedependent but dependent on the initial quality of flour (Šimurina et al. 2014), concentration of SH groups in dough (Maforimbo, Skurray G. R. & Nguyen, 2007) and the type of breadmaking method (Pečivová et al., 2011). ...
The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The composite flour was prepared using 70% of wheat flour and 30% of flour obtained from grain of differently colored maize-light blue, blue, red and yellow maize flour. Chemical characterization of composite flours made with four different types of maize was also assessed. Furthermore, the content of total phenolics, flavonoids, anthocyanins, phenolic acids and antioxidant capacity in composite flours was determined. A total of 12 breads were prepared, four of which were control composite breads, four breads with ascorbic acid, and four were breads with ascorbic acid and sugar. The content of total phenolic compounds showed clear differences among all composite flours. The anthocyanins content determined in composite flours was in the following descending order: blue>red>light blue, while in the yellow maize composite flour anthocyanins were not detected. The results showed that the addition of AsA (0.025%) and sugar (5%) negatively affected the volume as well as the specific volume of composite wheat-maize breads. The texture analysis showed that the addition of AsA in the amount of 0.025% had no impact on springiness, cohesiveness and resilience of bread crumb, while it increased crumb hardness. However, composite breads made with AsA and AsA/sugar showed a more compact structure, with a larger number of cells and smaller mean cell areas. AsA/sugar bread samples within the tested doses had the lowest springiness, which is indicative of brittleness and reflects the tendency of the bread to crumble when slicing. Results of the sensory evaluation revealed that the AsA and sugar addition had a generally positive effect on the investigated sensory attributes.
... In the bakery sector, freezing technology can have an impact on the frozen dough products' quality. Cryoprotective chemicals are recommended in order to partially prevent ice nucleation and recrystallization during subfreezing temperature storage, hence enhancing the end product's quality [31,32]. Each additive should have an ideal dosage because the effects of additives on frozen dough vary depending on their quantity, formulation, and processing circumstances. ...
Frozen dough technology is widely used and may guarantee bread's freshness and so prolong its shelf life. However, a variety of issues, including the restriction of yeast activity and structural damage to the dough, may arise while frozen dough is being made and store, ultimately resulting in a loss of quality. After fermentation, the bread's ability to retain CO 2 and the yeast's ability to produce CO 2 determine the frozen dough's quality. Ice crystals are thought to be the primary cause of both decreased viability of yeast and the breakdown of the dough network structure, which two significant elements are contributing to the decline in dough quality. Several factors affect yeast's resistance to freezing and thawing, such as its physiological state before freezing; for instance, yeast cells in growth standstill are more resistant to freezing than those in the exponential growth phase. Numerous strategies and methods have been created to raise the freezing baker's yeast resistance and, consequently, the quality of frozen dough. These strategies include the use of genetic engineering, the incorporation of chemicals like hydrocolloids and antifreeze proteins (AFP), the improvement of freezing times and circumstances of storage, and the creation of novel freezing techniques like ultrasonic freezing. These techniques for enhancing the freezing resistance of baker's yeast are outlined in the publication.
... Optimum enzyme activity typically occurs at temperatures between 75°F to 95°F (24°C to 35°C), while the yeast thrives in a slightly acidic to neutral pH environment (5.0 to 6.0) [84]. Surfactants (e.g., Polysorbate 80, Polysorbate 60) and emulsifiers (e.g., Lecithin, Mono-and diglycerides, DATEM, Sodium stearoyl lactylate) can influence enzyme activity by affecting interactions between enzymes and substrates in the dough [85][86][87]. ...
Enzymes play a vital role in baking, providing significant benefits from dough development to extending shelf life, which enhances product quality and consistency. Acting as biological catalysts, enzymes such as proteases and amylases break down proteins and starches, modifying dough rheology and improving fermentation. Lipases and oxidases further refine dough texture through emulsification and oxidation, while lipases also produce fatty acid derivatives during fermentation, contributing to the flavor and aroma of baked goods. Xylanases and cellulases optimize dough handling by altering fiber structure, and amylases help maintain moisture and texture, extending the shelf life of baked products. Ensuring regulatory compliance is essential when incorporating enzymes into baking processes, as bakers must address enzyme stability and determine appropriate dosages for reliable outcomes. Ongoing research is exploring innovative enzyme applications, including customized enzyme blends that target specific product qualities, offering new possibilities for product differentiation and innovation. In summary, enzyme-driven advancements present bakers with opportunities to improve product quality, shelf life, and consistency, while meeting industry regulations. This review emphasizes the critical impact enzymes have on dough properties and finished product characteristics, highlighting their role in driving future innovations within the baking industry.
... In parallel with the loss of freshness, the increase in the hardness of the bread and the decrease in taste and aroma adversely affect consumer acceptance. Moisture loss and starch retrogradation are recognised as two of the main mechanisms of bread hardening (Selomulyo & Zhou, 2007). In this context, increasing mechanisation, large-scale production and consumer demand for consistent product quality and longer shelf life of bakery products have led to the use of a wide range of additives (bread improvers) in the bakery industry, including emulsifiers, chemical redox agents and enzymes (Joye et al. al., 2009;Mondal & Datta, 2008;Moayedallaie et al., 2010). ...
... Frozen dough technology is one of the bread-making processes and provides some advantages to the bakery industry in terms of production costs, the stability of product quality, and offering fresh bread to consumers at any time [5]. Despite these advantages, the frozen storage of bread doughs causes significant quality losses, such as lower specific volume and poor textural characteristics, similar to using whole wheat flour in bread making [6]. ...
There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics. In this study, sourdough bread-making and frozen dough technology were combined to provide fresh WWB at any time with better quality. Also, it was aimed to investigate the effects of three types of sourdough (type I, II, and IV) on the final quality of WWB during frozen storage (−30 °C, 14 and 28 days). The tan δ of WWB with type I sourdough was highest at the end of the frozen storage. Freezable water content was lower on day 0 for WWB with type II and IV sourdough than other bread types. No significant effect of frozen storage was observed in bread types in terms of an α helix structure, except for WWB with type I sourdough. A lower hardness increment was shown in WWB with baker’s yeast and WWB with type II sourdough over 14 days of frozen storage when compared to other bread types. WWB with type I sourdough and WWB with type IV sourdough were differentiated from other bread samples in volatile compound (VC) analysis on frozen storage days 28 and 0, respectively. The frozen storage of WWB with baker’s yeast and WWB with type II sourdough caused no notable changes in the VCs profile. These results suggest that a less detrimental effect of frozen storage was observed in WWB with type II sourdough, indicating a more favorable choice for producing WWB with sourdough.
... It was once regarded as the most significant human good, ranking third only to food and water. One of the most popular foods consumed worldwide is bread, and the technique used to make it is arguably among the first technologies ever discovered [2]. In periods of severe food scarcity, it is thought to be the most affordable and essential supplemental food. ...
In this study, quality evaluation was carried out on bread made from a blend of wheat, biofortified cassava, and dry date flours. Bread samples, designated A through E were produced using various flour blend ratios. Cassava flour samples were subjected to functional and anti-nutritional analysis while proximate, β-carotene, mineral, and sensory contents were evaluated on the bread samples. The result of analysis showed that in the water absorption capacity (WAC), oil absorption capacity (OAC), bulk density, foaming capacity, and foaming stability, sample BCF (biofortified cassava flour) had values of 1.98%, 2.55%, 0.72%, 1.98%, and 92.77%, respectively, while sample OCF (Ordinary cassava flour) had values of 2.0%, 1.55%, 0.76%, 7.31%, and 88.38%, respectively. The hydrogen cyanide (1.71 mg/100 g), tannins (0.16 mg/100 g), and oxalates (0.08 mg/100 g) found in BCF were significantly (p<0.05) higher than those of OCF, which were 2.04 mg/100 g, 0.12 mg/100 g, and 0.16 mg/100 g, respectively. The moisture contents ranged from 4.50-6.35%, crude protein from 10.0-11.29%, fat from 8.43-10.44%, ash from 1.77-3.65%, crude fiber from 2.0-3.48%, and carbohydrate from 67.73-70.16%. The moisture, crude protein, and carbohydrate contents decreased significantly (p<0.05) as the level of biofortified cassava flour substitution increased. There was a significant (p<0.05) increase in the level of β-carotene with increase in biofortified cassava flour substitution. The values of minerals were calcium (27.81–31.40 mg/g), potassium (43.64-52.63 mg/g), sodium (20.41–28.74 mg/g), iron (0.83–1.11 mg/g), zinc (0.60-0.91 mg/g), and copper (0.25-0.32 mg/g). Samples showed good sensory properties, although sample A was preferred.
... Its popularity is attributed to the fact that it follows the trend of food industrialization and has many advantages over traditional techniques [6]. Current buyers are mainly restaurants, canteens, and retail chains due to better flexibility for handling, trading, and retailing, as well as a considerably extended shelf-life [7]. It is also expected that retailers and casual consumers will appreciate and utilize the benefits of frozen dough, which will help to compensate for labor and skill shortages as expertise is concentrated in larger centralized factories equipped with complete frozen dough production lines, which offer greater production efficiency, food security, and quality assurance [8]. ...
This study investigated the effects of dough proofing degree (1.1, 1.3, 1.5, and 1.7 mL/g) and carboxymethyl cellulose sodium (CMC-Na) on the quality of frozen dough steamed bread (FDSB). As the dough proofing degree was increased from 1.1 to 1.7 mL/g, the specific volume of FDSB initially increased and then decreased, with the maximum at 1.3 mL/g, and then dramatically decreased at 1.5 and 1.7 mL/g, accompanied by a harder texture and secession of crust and crumb, which were the detrimental effects brought by over-proofing. The optimal amount of CMC-Na effectively alleviated the deterioration associated with over-proofing, and the proofing tolerance of FDSB was increased from 1.3 mL/g to 1.7 mL/g. Fermentation analysis showed that CMC-Na significantly improved the extensibility and gas-holding capacity of the dough by increasing the maximum height of the dough (Hm) and the emergence time (T1) of Hm. Frequency sweep tests indicated that CMC-Na improved the plasticity of proofed dough by increasing loss factor tan δ. Significant reductions were found in peak viscosity and complex modulus G* in pasting properties tests and temperature sweep measurements, respectively, suggesting that CMC-Na influenced starch gelatinization and dough stiffening during steaming, which promoted the extension of the network structure, thus facilitating gas expansion and diffusion. These property changes theoretically explained the improvement in the proofing tolerance of FDSB by CMC-Na.
... Some researchers have shown that the viability of yeasts is reduced at freezing temperature (−20°C). This is because due to the freezing of the aqueous phase, the organic compounds concentrate and the yeasts face osmotic stress which leads to their autolysis (Selomulyo and Zhou, 2007), while at temperatures between 1 and 12°C the yeast cells continue to grow slowly and carry out their metabolic activity during the entire storage time. Gugerli et al. (2004) reported that the lowering of temperature from 30 to 5°C reduces 93-95% maltose production and 99 % maltose consumption, and therefore both fermentation and amylase activity are slowed down under refrigerated conditions. ...
The aim of this work was to investigate the possibility of developing an innovative technology to obtain ready-to-use dough rolls with a medium-high shelf life, useful for pizza-making within the disciplinary procedures of Pizza Napoletana production. For this purpose, dough obtained according to the classic recipe was leavened for 20 min at 25°C, divided into 250 g dough rolls, and further leavened for 8 (C8) or 16 h (C16) at 22°C before packaging. The packed samples were stored at 2.0 ± 0.5°C for 28 days. Every 7 days, colony-forming units, pH, total titratable acidity, volume, and the consistency of the dough rolls were evaluated. After 28 days, the samples with the longer leavening time (C16) exhibited similar characteristics to the fresh product. In addition, the ability of the dough to develop a pizza rim was evaluated through cooking tests after 28 days of storage: the rims of the C16 rolls were similar to that of the fresh product. These results represent an important starting point for large-scale marketing of ready-to-use dough rolls, allowing consumers to taste a real “Pizza Napoletana” (TSG) product even in pizzerias outside the Campania region.
... The moisture content of all samples presented declining trend during storage (p < 0.05), which was mainly ascribed to the continuous evaporation of surface water and the migration of inner water to the surface throughout frozen storage process (Selomulyo and Zhou, 2007). ΔH and freezable water content of all samples had upward tendency during storage. ...
Curdlan was effective in alleviating quality deterioration of frozen dough during storage. This research explored the mechanisms from perspectives of fermentation properties, water state and gluten structure of frozen dough during storage, and the performance of corresponding steamed bread. Results showed that curdlan addition improved the gas-releasing capability and gas-holding capability of frozen dough, meanwhile enhanced the specific volume and textural properties of corresponding steamed bread. The melting enthalpy and NMR results demonstrated that curdlan restricted the conversation of bound water into freezable water, and inhibited the moisture migration in frozen dough. Frozen dough with 0.5% curdlan had significantly lower gluten macropolymers (GMP) depolymerization degree and free sulfhydryl (SH) content than the control, indicating that curdlan alleviated the depolymerization of GMP. Microstructure results proved that the deterioration of the structure was retarded by curdlan. This study contributes to understanding the theories for curdlan alleviating the deterioration of frozen dough during storage.
... The growth of ice crystals redistributed water and disrupted the gluten network structure of frozen dough. 31 The elasticity of the dough with the addition of different structures of TSP was significantly higher when compared to the frozen dough control at 0 days of freezing time. The best elasticity was obtained in frozen dough with TSP-24 h addition. ...
BACKGROUND
Recently, frozen dough has become more popular because of its ability to be quickly transformed into freshly baked foods. During the storage and transport process, frozen dough can suffer some degree of damage caused by ice crystallization and recrystallization. Adding polysaccharides to frozen dough is a good way to solve this problem. Tamarind seed polysaccharide (TSP) has excellent ice crystal steady ability and has also been widely used in frozen foods. However, there is no study on the use of TSP in frozen dough.
RESULTS
TSP can stabilize the bound water content, inhibit the freezable water content, and increase elasticity. However, the dough with different structures of TSP added was less firm after 30 days of freezing compared to the dough without TSP, and the porosity and stomatal density of the prepared steamed bread gradually decreased. The addition of TSP reduced gluten deterioration during the freezing process, thus decreasing the collapse and uneven porosity of the steamed bread.
CONCLUSIONS
The results could provide new insights into the structure of TSP and its effect on the quality characteristics of frozen dough. © 2023 Society of Chemical Industry.
... Ascorbic acid (AA) has gained an important role as an improver not only due to its strong oxidizing effect on dough and improver of bread crumb structure that increases its volume but also because it is recognized as being a vitamin by the consumers [3][4][5]. Discrepancies exists among the authors about the levels used in order to improve final bread quality [3,6]. Besides the level, other factors such as the initial quality of flour and the breadmaking procedure affect the final bread quality [7]. ...
... Although, the consumers' attention to labelling, production time, and freshness of foods decreases the rate of food-borne health issues to some extent [4]. Indeed, the information provided by the suppliers on labelling of the packages assures acceptable quality of the packed foods [5]. However, such informing programs are still underdeveloped in Nigeria and the consumers worry about mishandling or improper processing of foods such as bakeries and demand a safer food supply. ...
Background and objective: Bakery products are of cereal group and considered as valuable nutritional source in human diet. They provide most of our daily calories. Development of bakeries' establishment is related to local financial capacity and processing techniques. It has led to different types of bread in term of their quality and hygienic status. Same as other countries, bread is staple food in Nigeria. In this study, we aimed to determine microbial contamination of the bread samples prepared and distributed in Wukari, a local government area in Taraba State, Nigeria. Materials and methods: In this study, two types of bread were purchased from five different places in Wukari metropolis. Two retail bakeries were selected for sampling in each place. Analysis was done in microbiology laboratory of the Federal University Wukari. The samples were studied for Bacillus subtilis, Staphylococcus aureus, other Staphylococcus spp., Streptococcus spp., Streptomyces spp., Aspergillus flavus, and Aspergillus niger contamination to investigate the quality of practices during production and distribution. Results and conclusion: Microbial contamination of the bread samples was included to Bacillus subtilis 22.5%, Aspergillus flavus 20%, Aspergillus niger 17.5%, Streptomyces spp. 12.5%, Streptococcus spp. 12.5%, Staphylococcus aureus 7.5%, and other Staphylococcus spp. 7.5%. Our investigation revealed that a variety of bacteria and fungi species were present in the bread samples produced and distributed in Wukari, that make the products susceptible to rapid deterioration, and may lead to organoleptic changes and economic loss. Apparently, there is a need for strict surveillance and monitoring in the retail bakeries located in Wukari, Taraba State, Nigeria.
... Although, the consumers' attention to labelling, production time, and freshness of foods decreases the rate of food-borne health issues to some extent [4]. Indeed, the information provided by the suppliers on labelling of the packages assures acceptable quality of the packed foods [5]. However, such informing programs are still underdeveloped in Nigeria and the consumers worry about mishandling or improper processing of foods such as bakeries and demand a safer food supply. ...
Abstract
Background and objective: Bakery products are of cereal group and considered as valuable nutritional
source in human diet. They provide most of our daily calories. Development of bakeries’ establishment is
related to local financial capacity and processing techniques. It has led to different types of bread in term
of their quality and hygienic status. Same as other countries, bread is staple food in Nigeria. In this study,
we aimed to determine microbial contamination of the bread samples prepared and distributed in Wukari,
a local government area in Taraba State, Nigeria.
Materials and methods: In this study, two types of bread were purchased from five different places in
Wukari metropolis. Two retail bakeries were selected for sampling in each place. Analysis was done in
microbiology laboratory of the Federal University Wukari. The samples were studied for Bacillus subtilis,
Staphylococcus aureus, other Staphylococcus spp., Streptococcus spp., Streptomyces spp., Aspergillus
flavus, and Aspergillus niger contamination to investigate the quality of practices during production and
distribution.
Results and conclusion: Microbial contamination of the bread samples was included to Bacillus subtilis
22.5%, Aspergillus flavus 20%, Aspergillus niger 17.5%, Streptomyces spp. 12.5%, Streptococcus spp.
12.5%, Staphylococcus aureus 7.5%, and other Staphylococcus spp. 7.5%. Our investigation revealed that
a variety of bacteria and fungi species were present in the bread samples produced and distributed in
Wukari, that make the products susceptible to rapid deterioration, and may lead to organoleptic changes
and economic loss. Apparently, there is a need for strict surveillance and monitoring in the retail bakeries
located in Wukari, Taraba State, Nigeria.
Keywords: Bacteria, bread, fungi, hygienic practices
... Figure 1 shows that the soluble protein content was negatively correlated with storage time. This is because frozen storage makes the network structure of wheat gluten protein constantly formed and destroyed by growing ice crystals [25], resulting in the weakening of secondary bonds of wheat gluten and the exposure of internal hydrophobic groups to the aqueous phase [26], so the soluble protein content of wheat gluten protein gradually decreases. The soluble protein content in the control group (CK) was 20.77%, which was similar to the experimental results of Yong et al. [27]. ...
In this paper, gluten proteins in fermented dough were taken as the research object, and the variations in their physicochemical properties after storage at subfreezing (-9 °C, -12 °C) and − 18 °C were compared. The soluble protein concentration (beginning: 20.77 mg/g; end of storage: 14.21 mg/g at -9 °C, 11.88 mg/g at -12 °C, 9.38 mg/g at -18 °C), water holding capacity (beginning: 5.13%; end of storage: 3.28% at -9 °C, 3.02% at -12 °C, 3.77% at -18 °C), emulsifying capacity (beginning: 50%; end of storage: 47% at -9 °C, 45% at -12 °C, 46% at -18 °C), foaming capacity, and foaming stability of gluten protein decreased as storage time increased at different temperatures. Wheat gluten protein showed an increasing trend in oil holding capacity and emulsifying stability. There was no significant variation in wheat gluten protein quality between the subfreezing storage group and the − 18 °C storage. The sulfhydryl disulfide bond and SDS-PAGE results showed that storage temperature had no significant effect on oxidative denaturation and subunit content of gluten protein. In brief, subfreezing storage can effectively maintain the quality of gluten protein close to -18 ℃.
... Some of the non-conventional feedstuffs (agro-industrial wastes) used as substitute for the conventional feedstuff include cassava peel, brewer's dried grain, pineapple waste, flour dust, biscuit waste, bread waste, noodle waste, cocoa pod meal and shrimp waste. Bread is one of the most widely consumed food products in the world and bread making technology is probably one of the oldest technologies known [3]. The product is basically made of wheat flour, yeast, fat, sugar, salt and water [4]. ...
In a twenty-week trial, twenty West African Dwarf (WAD) goats (7.00 – 8.00 kg) were randomly allotted into four treatments in a completely randomized design to evaluate the growth performance and nutrient digestibility of WAD goats fed bread waste and Moringa Oleifera leaf. Four diets (T1, T2, T3 and T4) were compounded by inclusion of bread waste and M. oleifera leaf at 0, 25, 50 and 100% levels. The goats were fed at 3% of their body weight. Performance parameters such as feed intake, daily weight gain and feed conversion ratio were evaluated. During digestibility trial, individual goats were put in a metabolism cage for easy collection of faeces and urine. The CP content of diets containing bread waste and M. oleifera leaf (T2, T3 and T4) were higher than T1 diet. There was no significant difference (p>0.05) in the feed intake of the animal across the treatments. Animals fed diets T4 (34.38) had significantly highest (p<0.05) daily weight gain compared to T3 (26.67), T2 (21.88) and T1 (20.84). The diets T2, T3 and T4 were significantly higher (p<0.05) in digestible energy (59.23, 62.54 and 62.84% respectively) and crude protein (63.34, 69.39 and 72.39% respectively) compared to the control diet. Furthermore, the nitrogen balance was significantly highest (p<0.05) in T4 (2.22 g/day), T3 (1.92 g/ day), then T2 (1.50 g/day) and T1 (1.45 g/day) which were significantly the same (p>0.05). Hence, the nitrogen retention (%) was significantly higher in goats fed diets T4 (74.69 g/day) and T3 (68.61 g/day) than T2 (55.85 g/ day) and T1 (54.86 g/day). It could be concluded that inclusion of bread waste and M. oleifera in the diet of goats led to improved performance characteristics.
... One of the most popular foods consumed worldwide is bread, which is also one of the ancient techniques ever discovered [14]. As new methods, instruments and devices are developed, this technology has in fact been continuously changing [24]. The idea of incorporating honey in bread preparation is not new. ...
Honey is a unique food owing to its rich composition. Honey consumption in the diets dates back to older times where it was used as a remedy for stomach aches, dehydration, allergies, intercellular damage, skin and hair problems, as well as for its astringent. Honey is used in several food formulations these days. The majority of population is demanding partial or complete replacement of sugar with some healthy sweeteners. Honey is one of the replacers offering so many benefits from being sweet to therapeutic. The unique healing properties of honey such as antiseptic, antibacterial and antiviral are well recognised. By harnessing the unique benefits of honey for formulating healthier products is very beneficial for overall nutrition and well-being. Many honey-containing products such as honey candy, honey spreads, honey bread, honey yoghurt and honey flakes have been prepared which showed increased therapeutic potential. Also, honey-containing beverages are becoming popular owing to its natural sweetness. Honey offers great scope for the development of value-added products or as an ingredient in several formulations.
... min (peak 4). To further characterize the changes in the Mw and (Selomulyo & Zhou, 2007). With strong water uptake, XG can evenly distribute water molecules in 375 the network so that breads still have good colour, visible pore proportion and volume before being 376 freeze-thawed for 120 days. ...
Xanthan gum (XG) is commonly used as a hydrocolloid in frozen dough to improve the texture and the sense quality of the products. The effects of XG on the molecular weight, secondary structure, microstructure of gluten and bread quality during freeze-thaw storage were studied. As results showed, XG and gluten formed more compact complexs through electrostatic interactions, which relieved the destruction of side chain molecules for gluten. XG protected the molecular weight of gluten proteins from 2×106 Da–108 Da. FTIR showed that XG-gluten mixtures had more α-helices (28.98%) and less intermolecular β-sheets (9.45%) compared with gluten. The secondary structure of XG-gluten remains unchanged under freeze-thaw treatment from 0 to 60 days. However, when the time reached 120 days, there was a decrease in α-helices (11.85%) and β-turns (6.28%) accompanied an increase by β-sheets (19.13%). CLSM revealed that XG gradually migrated to the centre with moisture after freeze-thaw storage, thereby protecting the gluten network. So the bread, prepared from XG-gluten mixtures, possessed superior colour, volume and visible pore proportion than bread without XG. Overall, the freeze-thaw stability of the gluten was enhance by XG under freeze-thaw treatment from 0 to 90 days.
... It was previously documented that GG has anti-staling properties that reduce the rate of starch retrogradation [24]. The anti-staling role of GG was attributed to its capability to better regulate moisture distribution within the bread starch-gluten matrix [25]. ...
The purpose of this study was to develop two different functional breads (Pita and Tan-doori) supplemented with novel functional ingredients: waxy wheat flour (15%), inulin (8%) and guar gum (2%) independently and in combination. The breads were submitted to sensory characteristics , shelf life, glycaemic and satiety indices assessments. Both guar gum and inulin independently and in combination significantly (p < 0.05) decreased post-prandial blood glucose and glycemic response of Pita (GI of guar gum bread was 55%, inulin 57%) and Tandoori (GI of guar gum bread was 57% and inulin bread was 60%) compared to the control breads (GI 100%). Moreover , the results of the area under the curve of satiety showed that the addition of functional ingredients increased satiety levels as follows: for Pita, control was 355, a combination of all ingredients was 418, inulin was 451 and guar gum was 452; for Tandoori, control was 329, a combination of all ingredients was 420, inulin was 381 and guar gum was 390. The results showed that all sensory characteristics were improved, and breads were acceptable (all obtained more than five points) when the highest proportions of ingredients were added. Similarly, the shelf life of supplemented Pita and Tandoori breads was improved with the addition of ingredients. Therefore, the functional ingredients such as inulin and guar gum can be used independently and in combination to reduce GI and increase satiety of Pita and Tandoori bread with acceptable quality and shelf life.
The phenomenon of starch retrogradation in flatbreads (chapati) poses both short-term and long-term challenges, primarily affecting texture, shelf life, and consumer preference. Use of additives in baked foods has shown improvement due to their structural interaction with components of food matrix. In this study, additives namely citric acid, malic acid, diacetyl tartaric acid esters of monoglycerides (DATEM), sodium stearoyl-2 lactylate (SSL), and glycerol monostearate (GMS) were taken as factors and their effect was studied on quality parameters of chapati such as water activity (aw), water-soluble starch, hardness, color analysis, and sensory characteristics. With statistical approach the optimized additives were 0.1% of citric and malic acid, 0.56% DATEM, 0.5% SSL, and 1% GMS. The study reveals with the incorporation of additives, the moisture and soluble starch content increased from 31.33 to 34.46% and 3.22 to 4.17%, respectively. The hardness values showed textural softness in optimized chapati (8.86 N) when compared to control (12.03 N), retort-processed chapati without additives. Also, the sensory attributes were not compromised with the incorporation of additives in chapaties. Thermal analysis resulted in reduced enthalpy and mass loss percentage in the optimized chapaties. The study confirms use of additives improved the quality attributes of ready-to-eat chapaties.
To provide a theoretical basis for the frozen storage of potato-oat composite dough and its products, this investigation examines changes in the quality of potato-oat composite dough and its resulting product during freeze–thaw cycles. The study measured key aspects such as moisture content, dynamic rheological properties, water state, protein secondary structure, color, and sensory assessment. The influence of these factors on the product’s quality is analyzed. The findings revealed that the freeze–thaw treatment caused a reduction in water content, freezable water, and deeply bound water, as well as an increase in weakly bound water, β-sheet, random coil, and α-helix, and a decreased β-turn of the potato-oat composite dough. Additionally, the dough treated by freeze–thaw cycles resulted in darker color, and the sensory properties of the product were affected significantly after exceeding three freeze–thaw cycles. Moreover, an increase in the number of freeze–thaw cycles resulted in an upward trend of moisture content for the composite dough, whereas G′ initially increased and then decreased. The G″ of the composite dough peaked after the third freeze–thaw cycle. Overall, the composite dough quality significantly deteriorated at the fourth freeze–thaw cycle. There was a significant increase in the freezable water content, the largest modulus of elasticity, and the smallest tan δ. Therefore, the usage of the potato-oat composite dough should not exceed three cycles.
In this study the biochemical basis of resistance to slow freezing and thawing (F-T) stress was explored in two baker yeast industrial strains of Saccharomyces cerevisiae that presented differential tolerance to freezing in order to be in the frozen bakery industry. Strain Y8, used commercially in sweet baking doughs, exhibited greater stress tolerance than Y9, a strain employed in regular doughs. Survival of Y8 was higher than that of Y9 (30% vs 12%) after F-T or other Reactive Oxygen Species (ROS) inducing stresses compared to their non-stressed controls. The superior F-T tolerance of Y8 was related to its lower ROS accumulation capacity, determined by fluorometry in cell free extracts and in vivo, by fluorescence microscopy upon F-T, being Y8 ROS accumulation 2-fold lower than that of Y9. That, in turn, could be positively associated with Y8 higher constitutive activities of cytosolic catalase (CAT) and superoxide dismutase (SOD) by a significant activation (25%) of Y8 CAT after F-T. That would complement the protective effects of other protectant molecules like trehalose, present at high concentration in this strain.
Polysaccharide-based hydrocolloids (PBHs) are a group of water-soluble polysaccharides with high molecular weight hydrophilic long-chain molecules, which are widely employed in food industry as thickeners, emulsifiers, gelling agents, and stabilizers. Pasta products are considered to be an important source of nutrition for humans, and PBHs show great potential in improving their quality and nutritional value. The hydration of PBHs to form viscous solutions or sols under specific processing conditions is a prerequisite for improving the stability of food systems. In this review, PBHs are classified in a novel way according to food processing conditions, and their gelation mechanisms are summarized. The application of PBHs in pasta products prepared under different processing methods (baking, steaming/cooking, frying, freezing) are reviewed, and the potential mechanism of PBHs in regulating pasta products quality is revealed from the interaction between PBHs and the main components of pasta products (protein, starch, and water). Finally, the safety of PBHs is critically explored, along with future perspectives. This review provides a scientific foundation for the development and specific application of PBHs in pasta products, and provides theoretical support for improving pasta product quality.
To retard the quality deterioration of the dough during frozen storage, the effects of a compound modifier (CM) comprised of sodium stearoyl lactate, VC, and β-glucanase on the properties of the frozen dough, as well as the quality of the frozen dough steamed bread were investigated. The results revealed that CM restricted the migration of water in the dough and improved its rheological properties. Furthermore, CM minimized the deterioration of specific volume and textural properties, and prevented starch retrogradation in the frozen dough steamed bread. Moreover, the addition of CM strengthened the secondary structure of gluten protein and formed a more resilient gluten network. The microstructure of the frozen dough steamed bread showed that CM reduced the damage caused by ice crystals on the gluten network. Overall, the use of CM strengthened the gluten network and effectively delayed the quality deterioration of the frozen dough, thus is potential as an improver for frozen dough.
Dough is the first step to create baked goods that are known for their variety of presentations, textures, and flavors, divided into different groups such as bread, cakes, cookies, pizza, and puff pastries, among others. These products are mainly made from cereals or cereal-based flours. Particularly, starch and gluten from wheat help develop the characteristic textures of these products. Since the ingredients used to make these products are susceptible to damage during storage, alternatives such as freezing have been sought. However, storage at temperatures below the freezing point of water often affects the sensory quality of the final product, especially by minimizing the development of the texture after baking, resulting in a food with a limited volume because of the reduction of the number of viable yeast cells, or by the presence of overlapping layers which do not develop in the baking stage of the puff pastry because of fat syneresis. To mitigate the negative effects of low temperatures, the application of cryoprotectants has been investigated in the industry to improve the quality of frozen dough. In consequence, this review analyzes the relevant advances for the frozen storage of dough for baked products based on the use of additives such as cryoprotectants and the scientific evidence available to date to indicate the perspectives toward improving dough in aspects related to the development of sensory attributes, their technological feasibility, and shelf life.
Freezing wheat dough has great benefits in reducing baking costs and time, but bread baked from frozen dough has a smaller loaf, coarser crumb, and harder crust than bread baked from fresh dough. In addition to the preservation process, the ingredients added to frozen dough have a substantial positive impact on the quality of frozen dough. In this study, the effects of the addition of oil on the physical properties of frozen dough and the quality of the bread baked after freezing and thawing were examined. Quality change was investigated for four types of frozen dough made from four different fats with different triacylglycerol constituent fatty acids. Frozen dough with added soybean oil and grapeseed oil had a thicker crumb skeleton after baking. In addition, the frozen dough with soybean oil showed less stretchiness and more protein conglutination. The ratio of unsaturated fatty acids in the oil tended to adjust the extensibility of the frozen dough and alter the crumb skeleton of the baked bread.
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities.
Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.
Oleogels containing less saturated and trans-fats were considered as an ideal option to replace the solid fats in foods. In this research, oleogel was fabricated by dispersing soy fiber particles (SFP) in soy oil, and further it was used in bread preparation. Effect of the particle size, particle content and the second fluid content on the formation of oleogels were evaluated, based on the appearance and rheological properties. Results showed that the suspension of SFP in soy oil (24%, w/w) could be transformed into gel-like state, upon the addition of the second fluid. The SFP based networks were dominated by the capillary force which was originated from the second fluid. The rheological properties and yield stress of the oleogels could be modulated by particle size and particle content of SFP in oil phase, as well as the second fluid content in the system. When the oleogels were applicated in bread preparation, a layered structure could be formed in the bread, indicating the possibility of replacing the solid fats in bakery products by our oleogels. Our results offered a feasibility approach for oil structuring with natural raw materials, and developed a new approach to replace the solid fats in foods.
The goal of this research was to analyze the possibility of replacing palm fat (PF) by a novel and “healthier” alternative – high-oleic rapeseed oil oleogels in short-dough biscuits in terms of the oxidative stability of lipids. Oleogelators ethylcellulose (EC), candelilla wax (CLX) and monoacyloglycerol (MAG) were used in the research. In order to decrease the oxidation of the oleogels green tea extract (GTE) was added. Biscuits with oleogels and GTE that had similar oxidative stability were used in the control with PF. The anisidine value of the lipid fractions obtained from biscuits with GTE was lower. The biggest changes during the storage of the fatty acids profile were found for the lipid fraction of biscuits with PF. However, according to the accelerated oxidative test the best stability index was that of biscuits with PF, this test also confirmed the positive effect of GTE on oxidative stability. The recipe composition influenced the color of the products. Biscuits with GTE had lower values of total color differences after 15 weeks of storage. Products with MAG oleogel had the highest values of breaking strength. Finally, biscuits with CLX had the most similar texture to the control sample with PF.
This study investigates the effects of polydextrose on the rheological and fermentation properties of frozen dough and the quality of Chinese steamed bread (CSB). Dough is frozen by spiral tunnel freezing and stored at −18 °C for 49 days, and CSB is produced using the frozen dough. Results show that the gas producing capacity, gas holding capacity, and viscoelasticity of the frozen dough decrease as the frozen storage time progresses. However, these properties improve in the frozen dough added with polydextrose. Differential scanning calorimetric analysis shows that the melting enthalpy (ΔHm) of the frozen dough enhanced after storage. By contrast, the ΔHm of the frozen dough added with polydextrose decreases after storage, indicating high water holding capacity and homogeneous, small ice crystal structure of the frozen dough. Moreover, the addition of polydextrose reduces the hardness and porosity of CSB, which improves the quality of the bread. Thus, adding polydextrose can improve the rheological and fermentation properties of frozen dough and the quality of CSB. The addition of polydextrose improves the viscoelasticity, gas producing capacity, and gas holding capacity of the frozen dough. Meanwhile, these properties of frozen dough added with polydextrose are beneficial to a lower hardness and porosity in Chinese steamed bread (CSB).
The effects of xanthan gum (XG), konjac gum (KG) and mixed gum of XG and KG (MG) on the gel properties of Oviductus Ranae (OR) were studied using texture analysis, dynamic rheometry, scanning electron microscopy and Fourier transform infrared spectroscopy. The addition of both XG and MG can increase the hardness and water-holding capacity and energy storage modulus of the OR gel, but the addition of KG has the opposite effect. When the mass ratio of XG to KG is 1:1, the hardness (730 g), springiness (1.00) and chewiness (218.48 g) of the OR gel are all maximized. The addition of MG significantly more enhances the hydrogen bond and hydrophobic interaction, compared with the addition of only XG or KG, so the OR gel forms a denser and more stable network structure. Our results provide valuable information for further design and preparation of OR gel foods containing XG and KG.
Chia seed gum (CSG) plays an important role in the aggregation and structural properties of gluten protein. The experimental results showed that adding 1.0 % CSG increased the freezing rate and shortened the freezing time by 42.3 % compared with gluten without CSG. At the same time, CSG had no significant effect on the composition of the gluten subunit but could better control the change in binding water and delay the structural deterioration caused by the extension of time (30 d). The viscoelasticity of gluten was increased, but only with the addition of 0.2–0.6 % CSG. In addition, it increased the denaturation transition temperature (Tp) and the degradation temperature (Td) of gluten protein to reduce the occurrence of recrystallization and resist pyrolysis. During frozen storage, gluten can form fine ice crystals and inhibit the transformation of α-helices and β-turns to random coils and β-sheets, which is more conducive to long-term frozen storage.
Background and Objectives
The objective of this study was to investigate the effects of subfreezing storage on gluten protein denaturation and water retention. On this basis, the surface hydrophobicity, secondary structure, thermal stability, microstructure, and moisture distribution of gluten protein were measured.
Findings
The results showed that at the end of storage, the hydrophobicity indexes of wheat gluten proteins (−9°C and −12°C) stored under subfreezing conditions were significantly lower than those stored at 4°C and slightly lower than those stored at −18°C. The secondary structure stability of wheat gluten stored at −18°C was similar. P 21 stored at −18°C was significantly higher than those stored at 4°C and showed an upward trend. The quality of the dough was similar to those stored at −18°C.
Conclusions
The deformation and water retention of gluten during subfreezing storage are similar to those stored at −18°C.
Significance and Novelty
The changes in dough moisture and gluten protein structure during frozen storage at different freezing temperatures were explored to provide a theoretical basis for the application of subfrozen storage in the frozen flour products industry.
The chapter, which describes baked products, is divided into five sections. (1). Introduction, the United States (US) baked product industry, the European Union bakery industry, semi-cooked frozen dough and dry mixes. (2). Bread, rolls, and buns. Standards of identity, enriched bread rolls and buns, milk bread, rolls, and buns; general ingredients. (3). Bread manufacture, dough handling, straight dough, sponge dough method, batter whipped process or continuous mix baking. (4). Other popular cereal products, the cakes and cookies, doughnuts, crackers, pie crusts. (5). Bakery products and health, low- and no-fat bakery items, other health issues for bakery products. (6). Further reading. With 55 references.
Vitamin C (VC) can greatly enhance the quality properties of dough and steamed bread in the food field. However, there are few studies on the interaction between VC and gluten, and the mechanism of VC influencing the foaming capacity, emulsifiablity, and dynamic viscosity of gluten is not clear. In this study, different content of VC (0, 1%, 2%, 3%, 4% and 5%) was added to gluten to obtain VC-gluten dough samples (CK, GV1, GV2, GV3, GV4 and GV5), and the properties of the VC-gluten dough were determined. Results showed that the increasing VC content lead to increase in the content of high-, medium- and low-molecular weight gluten, suggesting that VC improved the protein solubility of gluten. The G' and G" values of dough containing VC were higher than those of the control with the increase of scanning frequency. The foaming ability of gluten increased with the increase of VC content. Emulsibility of the dough of GV1 to GV 5 were significantly lower than that of the CK. Furthermore, VC could reduce the number of bubbles in gluten protein, when the VC content was less than 3%. In conclusion, VC might reduce the emulsifying characteristic and emulsifying stability of gluten, increase the solubility of gluten, and improve the dynamic viscosity of gluten dough by changing the content of disulfide bond in gluten. This study hopes to not only improve the functional characteristics of gluten protein, but also provide the basis for future development and improvement of VC-enriched health foods.
The impact of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough with chemical leavening agent was investigated. The specific volume of Youtiao made from frozen dough decreased by 66% after 4 freeze-thaw cycles. Meanwhile, the hardness and puncture force showed increasing trends, and the fibrous structure became unclear. The extensibility, storage modulus (G′) and loss modulus (G′′) of frozen Youtiao dough decreased during freeze-thaw cycles, while the creep compliance increased. Changes in rheological properties demonstrated that frozen Youtiao dough was more deformable and its strength was weakened. Moreover, the sodium dodecyl sulfate (SDS) extractable protein and free sulfhydryl content increased, revealing that protein was depolymerized. The loose structure with large pores and fractured protein network were observed by micromorphology. Freeze-thaw cycles had a detrimental effect on the Youtiao quality, which was related to the deterioration of rheological properties and protein structure of frozen Youtiao dough.
Carbohydrates are found in all living organisms. Indeed, they are the most abundant of the natural organic compounds. It is estimated that well over half the organic carbon on earth is in the form of carbohydrates, the great majority of it in plants. Almost three-fourths of the dry weight of plants is carbohydrate, most of which is in cell walls (structural components). In higher land plants, these carbohydrate components of the cell wall are cellulose, the hemicelluloses, and the pectic substances. The subject of this chapter is the carbohydrates other than those that are constituents of primary or secondary cell walls.
Effects of honey type and level on the baking and sensory properties of frozen doughs were investigated. The types of honey used included a liquid variety containing 81.4% honey solids and a dry variety with 70% honey solids. The two types tested at levels ranging from 4 to 12% (flour basis) and compared with control nonfrozen and frozen doughs containing 6% sugar. Doughs were prepared by a modified short-time dough procedure and frozen at -18°C. After two weeks of frozen storage, the doughs were thawed, and replicate samples were baked. Addition of higher amounts of liquid honey (≥8%) improved the baking properties of frozen doughs. Dry honey was most effective in lowering crumb firmness of breads baked from frozen doughs. Neither honey variety nor sugar could adequately protect the doughs from the adverse effects of repeated freeze-thaw cycles. Sensory panelists scored breads baked from frozen doughs containing 10% liquid honey and the nonfrozen control with 6% sugar the highest in overall product acceptability.
Publisher Summary
This chapter discusses the manufacturing, properties, and applications of guar, locust bean, tara, and fenugreek gums. Guar gum is obtained from the seed of the legume Cyamopsis tetragonolobus. Guar is grown principally as a food crop for animals and an ingredient in human foods. The germ portion of its seed is predominantly protein, and the endosperm is predominantly guar galactomannan. Guar gum can be produced from endosperm splits, simply by grinding in attrition mills, hammer mills, or other size-reduction equipment. Guar gum and its hydroxypropyl and carboxymethyl ethers are used in the petroleum industry as additives for aqueous and water/methanol-based fracturing fluids. Locust bean gum and its derivatives are used in a variety of industrial applications. Tara gum—sometimes called huarango, guaranga, or Peruvian carob—is a galactomannan with a galactosyl: mannosyl ratio between those of locust bean gum and guar gum. Fenugreek seed contains about 25% protein high in both lysine and tryptophan although lower in methionine and cystine than other legumes.
The use of frozen dough by retail bakers for production of fresh bread, rolls, and Danish pastries offers economic advantages and convenience as compared with the traditional practice of’ scratch’ baking (weighing out individual ingredients, then mixing, shaping, fermenting and baking). Improvements in frozen dough quality have made its use increasingly attractive. It has become a mainstay of supermarket ‘deli’ bakeries; it is difficult to find qualified bakers to supervise the proper mixing and baking of the many products offered by these retail outlets, but any reasonably responsible worker can properly proof and bake-off frozen dough products. For more complicated items, such as Danish or croissants, those aspects of production that require much time and skill are handled by the manufacturer, rather than being left to relatively inexperienced deli personnel, resulting in superior product quality. The frozen dough manufacturer can practice economies of scale (in purchasing raw materials, in processing, and in automated equipment) that are not available to the small baker. Even with the added costs of freezing and frozen storage and transportation, the final product cost to the baker is likely less than for similar scratch product, if the costs of labor and overhead are taken into account.
Simple recipe breads with different water contents were allowed to stale in well-defined conditions. Bread crumb was investigated using differential scanning calorimetry, thermogravimetry analysis (TGA), and stress-strain determinations. Calorimetric investigations extended to subambient temperature allowed an exothermic signal to be recognized just about room temperature that appeared partially reversible on repeated heating-cooling cycles across the -10 to 35°C range. The corresponding thermal effect was maximum after aging 8-10 hr. According to the TGA investigations, the release of water on heating revealed two main binding states: water-1 and water-2. The relevant fractions were bread-age dependent; water-1 reached a minimum after aging 8-10 hr at room temperature, while the overall water content remained practically unchanged. These findings suggested a model for the extension of a crosslink network throughout the bread crumb. Water molecules would be displaced along polymer chains acting as sliders of an interchain zipper. The consequent direct interchain crosslinks would allow formation of a network that would justify the increasing firmness of the crumb. The same mechanism would also sustain the growth of amylopectin crystals. Accordingly, the observed correlation between starch retrogradation (evaluated from the endothermic effect of amylopectin fusion) and increased crumb firmness should be reconsidered in the frame of a more general picture where water molecules play a key role in the definition of the product structure.
Conformations of purified α-, β-, γ- and ω-gliadins were characterised in various solvents by gel permeation chromatography. Their surface hydrophobicities were measured in the same conditions by TNS binding. All gliadins undergo conformation modifications when pH and salt concentrations were increased from 3.0 to 5.0 and 0 to 10-2 M respectively. It results of a transition from expanded conformation to a more compactly folded structure. Aggregation occurred for highest values of pH and salt concentrations resulting from the association of folded monomers. These conformation changes were accompanied by a decrease of accessible surface hydrophobicity. The decrease of ω-gliadin hydrophobicity was particularly marked. In aggregating conditions also, α-, β-, γ- and (γ-gliadins differ by their surface hydrophobicities.
Thermogelation of hydroxypropylmethylcellulose (HPMC) samples (E4M, F4M and K4M from Dow) follows the two-stage mechanism observed previously for methylcellulose (A4M) and attributed to dissociation of cellulosic ‘bundles’ as a necessary precursor to hydrophobic association. All four samples show the same unusual form of shear thinning, indicating similar macromolecular organisation in solution. The hydroxypropyl substituents in HPMC, however, appear to inhibit intermolecular association since, in comparison with A4M, the proportion of visible high-resolution 1H-NMR signal in the solution state is higher, thermogelation does not occur until higher temperature, and the resulting gels are substantially weaker. Thermal ‘demixing’ of Klucel, a highly substituted hydroxypropylcellulose from Hercules, occurs at essentially the same temperature as resolubilisation on cooling, supporting the conclusion that the thermal hysteresis observed between formation and dissociation of methylcellulose and HPMC gels arises from melting and re-formation of the postulated ‘bundle’ structure, and not from hydrophobic interactions.
Breadmaking properties (bread height, mm, and specific volume, cm(3)/g) showed marked deterioration when bread dough was frozen and stored at -20degreesC for one day. However, these properties of bread dough baked after storage for three to six days were not further deteriorated as compared with that baked after one day of storage. A large amount of liquid was oozed from the frozen-and-thawed bread dough. The liquid was separated from the bread dough by centrifugation (38,900 x g for 120 min at 4degreesC), and collected by tilting the centrifuge tube at an angle of 45degrees for 30 min. There was a strong correlation between the amount of centrifuged liquid and breadmaking properties (bread height and specific volume). The mechanism responsible for the oozing of liquid in frozen-and-thawed bread dough was studied. The presence of yeast and salt in bread dough was suggested to be closely related to the amount of centrifuged liquid, and fermented products particularly had a large effect on the amount of centrifuged liquid.
The objective of this study was to examine treatments that directly influence Norwegian lean doughs destined to be frozen. Therefore a strip-block experimental design with four dough treatment factors (wheat flour blend, diacetyl tartaric acid esters of monoglycerides [DATEM], water absorption, and dough temperature) and two storage factors (frozen storage time and thawing time) was used. Four levels were selected for frozen storage time and two levels were selected for the remaining factors. After frozen storage (2-70 days), the doughs were thawed and baked. Principal component analysis showed that to obtain a high loaf volume and bread score after freezing, a high dough temperature after mixing (27 degrees C) was essential. The highest form ratio (height/width) level was obtained after 28 days of frozen storage and with a short thawing time (6 hr). Analysis of variance (ANOVA) of dough treatments showed that an increase in dough temperature from 20 to 27 degrees C after mixing resulted in a significant increase in loaf volume (1,653 to 2,264 mL), form ratio (0.64 to 0.69), and bread score (1.7 to 3.2), and a reduction in loaf weight (518.4 to 512.5 g) and crumb score (7.9 to 5.9, i.e., a more open bread crumb). Also, the addition of DATEM significantly increased loaf volume (1,835 to 2,081 mL), form ratio (0.64 to 0.69), and bread score (2.2 to 2.6). Frozen dough storage time significantly affected loaf volume, loaf weight, bread score, and crumb score. Increasing thawing time from 6 to 10 hr significantly increased loaf volume (1,855 to 2,121 mL), and reduced the form ratio (0.69 to 0.63) and loaf weight (516.8 to 511.4 g). ANOVA of the interaction between dough treatment and frozen storage time showed that decreasing water absorption significantly increased the loaf volume.
Texture properties of wheat doughs were determined with a texturometer by using texture profile analysis (TPA) as well as
Chen and Hoseney methodologies. The time elapsed between two compressions and strain were optimized so that meaningful values
were obtained for TPA. Single effects and interactions between flour type, the breadmaking process and anti-staling additives
(i. e. monoglycerides, diacetyl tartaric ester of monoglycerides, sodium stearoyl lactylate, carboxymethylcellulose and hydroxypropylmethylcellulose)
on dough texture properties (i. e. springiness, resilience, hardness, cohesiveness, adhesiveness, chewiness, gumminess and
stickiness) were estimated. The breadmaking process and addition of hydrocolloids had the most important effects and interactions
on TPA. Hydrocolloids and α-amylase increased dough stickiness. Dough cohesiveness was a good predictive parameter of bread
quality. Water content, acidity values and gluten quality were the main factors determining the texture properties of dough.
The effects of commercial sucrose ester emulsifiers (Ryoto, Mitsubishi-Kasei Food Corporation, Tokyo, Japan) on alveograph rheological dough properties of a commercial hard red winter (HRW) wheat flour were determined. The esters were evaluated alone or combined to produce blends of varying hydrophile-lipophile balance (HLB). In general, Alveograph dough rheological properties improved as HLB value of the sucrose ester increased. A blend of 20:80 (w/w) of S-170 and S-1670, in the presence of 3% shortening resulted in the most significant changes in Alveograph data. Addition of as little as 0·4% of the ester blend could partially replace shortening in the dough formulation.
Single effects of and interactions among flour type, breadmaking process and anti-staling additives—monoglycerides, diacetyl tartaric ester of monoglycerides, sodium stearoyl lactylate, carboxymethylcellulose and hydroxypropylmethylcellulose andalpha-amylase—on crumb firmness during storage were estimated by fitting Avrami equations. Effects of additives were highly dependent on both the flour type and the breadmaking process used. Highly significant correlations between fresh bread crumb firmness and crumb firmness at any storage time were found. The Gluten Index of unfermented doughs was a good indicator for fresh bread crumb firmness and influenced firming kinetic parameters. Ionic surfactants, hydrocolloids andalpha-amylose increased the Gluten Index, and significantly interacted with both the flour type and the breadmaking process used. The Avrami exponent was correlated significantly with Amylogram parameters related to the formation of lipid–starch complex. Changes in specific volume by additive incorporation largely explained effects on crumb firming kinetics.
The influence of vegetable shortening (VS) and emulsifiers (calcium stearoyl-2-lactylate (CSL) and polysorbate 80 (PS80)) on frozen French bread dough has been studied. Eight formulations without yeast were used with different quantities of VS, CSL and PS80. Dough was prepared by mixing all ingredients in a dough mixer at two speeds. The fresh dough was divided into 60g pieces and molded. Fresh dough samples were also collected for water content and textural analyses. The dough pieces were packed, frozen in a freezer at −30°C and stored at −18°C up to 56 days. After 2, 7, 21, 28 and 56 days of frozen storage, samples were removed from the freezer, thawed at ambient temperature and textural analyses were conducted.The enthalpy of freezable water on fresh bread dough was determined by Differential Scanning Calorimetry (DSC) at the heating rate of 3°C/min, temperature range of −40°C to 20°C. The value of unfrozen water was 0.30–0.34g H2O/g solids and additives used during the storage up to 56 days significantly affected the textural properties of frozen dough.
The Rapid Visco-Analyzer (RVA) 20min test was used to study the effects of different levels of konjac flour, guar, gellan, xanthan and locust bean gums on starch cooking properties. Wheat, corn, waxy corn, tapioca and A. hypochondriacus and A. cruentus starches were affected to different degrees by different levels of the gums. Peak viscosity increased at the higher gum concentrations, especially with locust bean gum at the 0.4 g level. The increase in viscosity was more pronounced with wheat and corn starches than with waxy corn and tapioca starches which consist mostly of highly branched amylopectin thus preventing close physical association between molecules. Amaranth starches showed much lower viscosity with all the gums than the other starches. Peak viscosity, time to reach the peak and maximum setback viscosity were affected by the gums. The increase in viscosity of starch/hydrocolloid systems is due to the release of amy-lose and low molecular weight amylopectin which promotes the formation of polymer complexes and significantly adds to the viscosity of the system.
Cereal Chem. 80(6):764-772 Disadvantages of frozen doughs are their variable performance and loss of stability over long-term frozen storage. Changes in rheological properties of frozen doughs have been reported to be due to the physical damage of the gluten network caused by ice crystallization and recrystallization. The objective of this study was to determine the effect of hydrophilic gums on ice crystallization and recrystallization for improvement of the shelf-life stability of frozen dough. The present research involved use of the Hard Red Spring wheat cultivar Grandin and hydrophilic gums such as carboxymethyl cellulose (CMC), gum arabic, kappa carrageenan carrageenan), and locust bean gum at three different levels each on doughs stored frozen for up to 16 weeks. The dough characteristics were analyzed after day 0, day 1, and after 4, 8, 12, and 16 weeks of frozen storage using data from differential scanning calorimetry (DSC), water activity, extensigraph, and proof time. The value of freezable water endothermic transitions obtained using DSC increased with storage time for all treatments. However, addition of different levels of the four gums lowered value, indicating a decrease in freezable water. Doughs with locust bean gum gave a higher peak force, measured using the Kieffer dough extensibility rig of the texture analyzer, and lower proof time, indicating better retention of baking quality. Maximum resistance to extension increased upon addition of 1 and 3% CMC; 1 and 3% carrageenan; and 1, 2, and 3% locust bean gum as compared with the control. The various periods of storage or gum treatments did not affect the water activity of the thawed frozen doughs. Doughs with locust bean gum gave significantly lower proof time compared with the other treatments and the control. CMC gave the second lowest values, followed by gum arabic treatment. Addition of carrageenan increased the proof time compared with the control. In summary, locust bean gum, gum arabic, and CMC improved the dough characteristics to varying degrees. Carrageenan was the only gum that showed a detrimental effect on frozen dough.