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

Leray, Guénaelle; Oliete, Bonastre; Mézaize, Sandra; Chevallier, Sylvie; Lamballerie, Marie de

doi:10.1016/j.jfoodeng.2010.03.029

Cited by 56 publications

(54 citation statements)

References 33 publications

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“…The limits of the region were determined based on an experiment in which increasing stress was applied, from 1 to 100 Pa, at constant oscillation frequency of 1 Hz. Similar limits of the region of linear viscoelasticity were indicated by Hibberd and Wallace (1966), Lazaridou et al (2007), Leray et al (2010), and Safari-Ardi and Phan-Thien (1998).…”

Section: Rheological Testssupporting

confidence: 76%

“…So far this kind of approach has never been used in the interpretation of oscillation measurements. Experimenters performed analyses of dynamic moduli measured at a single selected frequency, e.g., 1 Hz (Van Bockstaele et al, 2008b), or after averaging data if the data had been collected at various frequencies (Pedersen et al, 2004), or else using subjective visual interpretation of curves plotted in a graph (Lazaridou et al, 2007;Leray et al, 2010;Skendi et al, 2009;Lamacchia et al, 2010;Stojceska et al, 2007). Therefore, the mechanical spectra were usually characterised in an arbitrary manner, without getting involved in any quantitative description of the runs of those relations.…”

Section: Dynamic Oscillation Measurementsmentioning

confidence: 99%

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Interpretation of mechanical spectra of carob fibre and oat wholemeal-enriched wheat dough using non-linear regression models

Miś

2011

Journal of Food Engineering

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Section: Rheological Testssupporting

confidence: 76%

Section: Dynamic Oscillation Measurementsmentioning

confidence: 99%

Interpretation of mechanical spectra of carob fibre and oat wholemeal-enriched wheat dough using non-linear regression models

Miś

2011

Journal of Food Engineering

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“…The melting enthalpies and FW found in this study were higher than those reported by Vittadini et al (2004) and Clubbs et al (2008) in maize tortillas added with glycerol and by Baier-Schenk et al (2005), Leray et al (2010), Matuda et al (2011) andChen et al (2012) in frozen wheat doughs. This increase of FW was reported by Serventi et al (2009) for frozen wheat tortillas enriched with whole kamut  flour and by Curti et al (2013) for frozen wheat bread enriched with bran.…”

Section: Differential Scanning Calorimetry (Dsc)contrasting

confidence: 73%

“…A process as freezing can be an alternative to store tortillas and increase their availability of fresh tortillas, by subsequent thawing and cooking. However, it is important to study some properties of frozen products, such as thermal (fraction of frozen and unfrozen water, specific heat and enthalpy, among others), which have been used to determine the effect of freezing process and composition of food materials (Baier-Schenk et al, 2005;Matuda et al, 2005;Leray et al, 2010;Serventi et al, 2009;Curti et al, 2013). Therefore, the objective of this study was to supplement nixtamalized maize flours with β-glucans for making tortillas (frozen, thawed, and cooked) and evaluating their physicochemical, thermal, functional, and sensory characteristics.…”

Section: Physicochemical Properties Of Frozen Tortillas From Nixtamalmentioning

confidence: 99%

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

et al. 2015

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Effects of different β-glucan concentrations in maize flour on the properties of frozen maize tortillas were evaluated. Masa (dough), pre-cooked (PTs), frozen (FTs), thawed (TTs), and cooked tortillas (CTs) were made and analyzed. Moisture content of masa and tortillas significantly decreased as β-glucan concentration increased; however, the water absorption capacity (WAC), ice melting enthalpy, and frozen water in FTs increased. Texture and color of the masa, PTs, and CTs as well as sensory analysis showed differences only between tortillas with 0% and 4% β-glucans. β-glucans did not affect the texture of CTs. Soluble fiber increased by over threefold and fivefold in tortillas with 2% and 4% β-glucans, respectively, than in those without β-glucans. This result was consistent with the observed structural changes in tortillas, showing an increase in high-fiber aggregates with increasing β-glucan concentration. Tortillas with 2% β-glucans showed acceptable physicochemical, functional, and sensory properties, but over three times the soluble fiber. Therefore, it is possible to obtain frozen tortillas with high fiber content and increase their shelf life for subsequent cooking while maintaining good properties.Keywords: maize flours; frozen tortillas, β-glucans; dietary fiber; soluble fiber.Practical Application: Nixtamalization is a process through which maize is cooked to obtain mainly instant flours for making tortillas. However, the pericarp removed during this process result in flours with low fiber content. This research presents an alternative to enrich maize flours with β-glucans to produce high fiber tortillas and frozen to extend their short shelf life as alternative for storage and increase their availability of fresh tortillas. Frozen tortillas with fiber added showed acceptable properties compared to commercial tortillas, but with over triple of soluble fiber.

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“…Thawed dough had deteriorated dough quality including decreased dough strength, decreased gas retention properties and longer fermentation time (Kenny et al 1999;Leray et al 2010;Ribotta et al 2001Ribotta et al , 2004. The deterioration in the frozen dough quality might be attributed to the effects of freezing on yeast activity and gluten network.…”

Section: Introductionmentioning

confidence: 99%

Impact of Flour Protein Content and Freezing Conditions on the Quality of Frozen Dough and Corresponding Steamed Bread

Kondakci

Zhang

Zhou

2015

Food Bioprocess Technol

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Frozen dough made using flour of higher protein content (9.5-11 %) had better resistance to freezing damage than those made using flour of lower protein content and resulted in steamed bread whose specific volume, form ratio and texture were closer to those of bread made from fresh dough. The effects of flour protein content and freezing conditions (freezing air temperature and air speed) on dough and steamed bread quality were investigated in this study. Compared to nonfrozen control, the freezing process caused a deterioration to gluten network as well as a decrease in yeast activity, which resulted in lower maximum dough height and less total gas production, leading to steamed bread of lower specific volume and form ratios, and increased hardness. Faster freezing rates resulted in dough with higher extensibility and a less damaged dough microstructure but led to a decrease in total gas production as yeast activity was compromised. The extreme freezing conditions of −20°C and air speed of 0 m/s and −40°C and air speed of 6 m/s had the poorest dough and steamed bread quality. Samples frozen at −30°C had better form ratio of steamed bread than those frozen at −20°C and −40°C, while those frozen at −40°C had the lowest specific volume. A moderate air speed of 3 m/s resulted in higher volume of total gas production and dough height, as well as better steamed bread texture.

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

Cited by 56 publications

References 33 publications

Interpretation of mechanical spectra of carob fibre and oat wholemeal-enriched wheat dough using non-linear regression models

Interpretation of mechanical spectra of carob fibre and oat wholemeal-enriched wheat dough using non-linear regression models

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

Impact of Flour Protein Content and Freezing Conditions on the Quality of Frozen Dough and Corresponding Steamed Bread

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