Influence of Sodium Caseinate and Whey Protein on Baking Properties and Rheology of Frozen Dough

Abstract

Cereal Chem. 78(4): [458][459][460][461][462][463] Dairy ingredients are added to bakery products to increase nutritional and functional properties. Sodium caseinate (SC) and whey protein concentrate (WPC) were incorporated into frozen dough. WPC was subjected to heat treatment (WPCHT) to eliminate undesirable weakening of the gluten network. 2% SC or 4% SC decreased proof time, increased loaf volume, and improved texture. Effects of adding 4% SC on baking quality were similar to adding ascorbic acid (AA) and diacetyl tartaric acid esters of monoglycerides (DATEM). WPC increased proof time, decreased volume, and negatively affected texture. Heat treatment of WPC improved baking performance. Bread with WPCHT had volume similar to that of the control without dairy ingredients. Adding 4% SC decreased resistance to extension (R 5cm measured with the extensigraph), while adding 4% WPC increased extensibility. Dynamic oscillation testing determined the effects of the ingredients on fundamental rheological properties. WPC decreased storage modulus (G′) and loss modulus (G′′), while heat treatment of WPC increased G′ and G′′. Confocal laser scanning microscopy (CLSM) showed that milk proteins affect frozen dough ultrastructure. Frozen doughs with SC had an enhanced gluten network compared with the control, while untreated WPC appeared to interfere with the gluten network.

Microstructure of Buckwheat and Barley During Malting Observed by Confocal Scanning Laser Microscopy and Scanning Electron Microscopy

“…Breads and bread doughs have been assessed by CSLM 7,13 , as well as hulless oat 26 and various starches 22 .…”

Textural properties of Frozen storedGaraetteoksupplemented with Agar and Casein

“…[18] As a result, the enrichment of Garaetteok with casein may improve the processing properties of the frozen dough similarly as a dough strengthener in wheat bread. [27] Kenny et al [27] explained that casein improves the gluten network by increasing water absorption and renders the dough more expandable, thus accounting for the positive effect on frozen dough quality.…”

“…It has been reported that casein plays a role as an emulsifier and retards the retrogradation of starch in frozen wheat flour bread. [27] The addition of milk proteins and gums were also reported to be effective in retarding bread staling via a slowing of the retrogradation of starch by contributing to the moisture-content-retention abilities of bread during storage. [28] Textural characteristics of uncooked Garaetteok…”

“…[26] Casein is used to improve the quality of frozen dough bread. [27] A mixture of milk proteins and gums has been used to improve the freeze-thaw stability of frozen dough bread. [28,29] A mixture of guar gum, casein, and egg white, together with rice semolina, works as a stabiliser and improves dough properties.…”

Mechanical properties of cottage cheese-fortified wheat dough and loaf bread

“…Native proteins interfere with gluten development, negatively affecting bread manufacture; protein denaturalization eliminates this negative effect (Harper and Zadow 1984;Kadharmestan et al 1998;Erdogdu et al 1996). For example, in a study of heat-treated whey proteins in bread dough, inclusion of these proteins increased dough extensibility, weakened the gluten network and decreased gas retention (Kenny et al 2001). …”