The incorporation of wheat fiber into refined wheat flour produced dough with minimum alterations in its rheological properties during 9 weeks of frozen storage compared to refined and 100% wheat flour dough samples. © 2016 Society of Chemical Industry.

27Freezing and prolonged frozen storage of dough results in constant deterioration in the overall 28 quality of the final product. In this study the effect of wheat bran and wheat aleurone as sources 29 of arabinoxylan (AX) on the quality of bread baked from yeasted frozen dough was investigated. 30Wheat fiber sources were milled to pass through a 0.5 mm screen, pre-hydrated for 15 minutes 31 and incorporated into refined wheat flour at 15% replacement level. Dough products were 32 prepared from refined flour (control A), whole wheat flour (control B), aleurone-composite flour 33 (composite flour A), bran-composite flour, (composite flour B) and stored at -18 ˚C for 28 34 weeks. Dough samples were evaluated for bread making quality at zero time, 14 weeks and 28 35 weeks of storage. Quality parameters evaluated were loaf weight, loaf specific volume and 36 crumb firmness. Composite flour bread samples showed the most resistance to freeze damage 37 (less reduction in the overall product quality) indicating a possible role of some fiber components 38 (e.g. AX) in minimizing water redistribution in the dough system and therefore lessening adverse 39 modifications to the gluten structure. The data suggest that the shelf life of frozen dough and 40 quality of obtained bread can be improved with the addition of an AX source.41

Cereal Chem. 94(2):242-250The global market for frozen bread dough is rising; however, its quality could deteriorate during extended storage. Our previous study indicated that undesirable changes caused by freezing could be reduced by adding arabinoxylan-rich fiber sources. The present study investigated the changes in arabinoxylan properties of yeasted dough during frozen storage. Dough samples made from refined, whole, and fiber-enriched (15% either wheat aleurone or bran) flours were stored at -18°C for nine weeks, and structural properties of arabinoxylan were probed during storage. Water-extractable arabinoxylan (WEAX) content in dough samples increased by about 19-33% during the first three weeks of storage.Prolonged storage of dough (weeks 6 and 9), however, correlated with a decline in WEAX content. Average molecular weight and intrinsic viscosity of WEAX decreased during storage for all frozen dough samples. Arabinose-to-xylose ratios also decreased by 11 and 6% for control and composite dough samples, respectively. There was a significant positive correlation (r = 0.89, P < 0.0001) between WEAX content of dough and bread quality throughout the storage period. The results demonstrated that changes in dough quality during frozen storage were related to changes in the content and structure of WEAX that took place during frozen storage. † Corresponding author.