Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough

Asghar, Ali; Anjum, Faqir Muhammad; Allen, Jonathan C.; Daubert, Christopher R.; Rasool, Ghulam

doi:10.1016/j.foodhyd.2009.01.005

Cited by 30 publications

(18 citation statements)

References 22 publications

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“…In fresh as in frozen samples, elastic behaviour (measured by G 0 ) always prevails over viscous behaviour (measured by G 00 ), in accordance with the results of other authors (Angioloni et al, 2008;Asghar et al, 2009;Demirkesen et al, 2010;Lorenzo et al, 2009;Pruska-Kedzior et al, 2008;Ribotta et al, 2004), and corresponding to a gel-type behaviour of dough. The empirical rheological parameters (TPA) are only slightly affected since only firmness and adhesiveness among the six TPA parameters are significantly increased by freezing.…”

Section: Resultssupporting

confidence: 90%

Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough

Leray

Oliete

Mézaize

et al. 2010

Journal of Food Engineering

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Section: Resultssupporting

confidence: 90%

Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough

Leray

Oliete

Mézaize

et al. 2010

Journal of Food Engineering

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“…), whey protein, polyols (sugar alcohol), carboxymethyl cellulose and gum arabic (Asghar et al . , ), waxy wheat flour (Yi et al . ), locust bean gum and xanthan gum (Dodić et al .…”

Section: Introductionmentioning

confidence: 99%

Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β‐Glucan‐Rich Barley Flour Fraction

Hamed

Ragaee

Marcone

et al. 2015

Journal of Food Quality

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Prolonged frozen storage of dough and batter unfavorably affects the quality of end baked products. The effect of air-classified barley flour fraction rich in β-glucan (∼25%) on the quality of bread and cookie baked from frozen dough/ batter was investigated. Dough and batter were stored at −18C for 8 and 4 weeks, respectively, and evaluated for baking quality at weekly intervals. Bread made from fresh control dough produced the highest loaf specific volume (LSV) compared with those baked from composite dough. Control and composite frozen dough breads exhibited similar LSV and crumb texture profile up to 4 weeks of storage. Frozen storage of batter for 4 weeks resulted in no significant changes in either hardness or stickiness of batter and spread factor of cookie compared with control, while breaking force of cookie decreased. The addition of β-glucan-rich barley flour fraction holds a promise for developing fiber-rich bread or cookie from frozen dough or batter. PRACTICAL APPLICATIONSIncorporation of air-classified barley flour fraction rich in β-glucan in bread dough and cookie batter stored at freezing temperature (−18C) improves their shelf life through the restriction of water mobility in dough or batter without compromising the quality of baked end products. Such data can be invaluable in the baking industry.

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“…The main role of additives is to interact with water in dough, which can affect the quality of the resulting baked product (Yi ). For example, egg yolk and sugar ester (Hosomi and others ), locust bean and xanthan gum (Dodić and others , Matuda and others ), whey protein, polyols, carboxy methyl cellulose, and gum Arabic (Asghar and others , , ), dietary fiber (inulin and oat fiber; Leray and others ), waxy wheat flour (Jinhee and others ), and guar gum (Ribotta and others ) were used to study their effects on quality of frozen dough. Sharadanant and Khan () observed damaging in the gluten network and separation of starch granules from gluten when wheat dough (100%) was stored in a freezer at −23 ºC for 4 to 16 wk, while better retention of gluten network was observed with the addition of selected gums (locust bean and Arabic gum).…”

Section: Introductionmentioning

confidence: 99%

Effect of β‐Glucan–Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough

Hamed

Ragaee

Abdel‐Aal

2014

Journal of Food Science

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Research has shown that prolonged frozen storage of bread dough reduces the quality of the end product. In this study, the effect of air-classified barley flour fraction rich in β-glucan (approximately 25%) on rheology and quality of frozen yeasted bread dough was investigated. Wheat flour (W) was replaced by air-classified barley flour fraction (B) at 10% without or with 1.4% vital gluten to produce β-glucan enriched barley dough (WB) or barley dough plus gluten (WB + G). Dough products were stored at -18 ºC for 8 wk and their rheological properties were investigated weekly. During frozen storage dough extensibility increased, while elastic and viscous moduli decreased. Differential scanning calorimeter and nuclear magnetic resonance data indicated that WB and WB + G dough products contained approximately 10% less freezable water and 9% more bound water compared to the control dough (W). β-Glucan enriched dough also exhibited less changes in gluten network as shown by SEM photographs. The addition of air-classified barley flour fraction at 10% in frozen dough reduced deterioration effects caused by frozen storage via minimizing water redistribution and maintaining rheological properties of frozen dough.

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Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough

Cited by 30 publications

References 22 publications

Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough

Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough

Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β‐Glucan‐Rich Barley Flour Fraction

Effect of β‐Glucan–Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough

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