Rheological properties and bread quality of frozen yeast‐dough with added wheat fiber

Abstract

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.

Properties of Arabinoxylans in Frozen Dough Enriched with Wheat Fiber

“…TAX values for fresh and frozen dough samples ranged approximately from 1 to 5 g/100 g of dough, flour dry matter (Table III). TAX content had strong significant negative correlation (r = -0.84, P < 0.0001) with dough water mobility values reported by Adams et al (2017). Frozen storage of dough decreased TAX content in the doughs but was insignificant for refined and aleurone composite samples and significant for whole wheat dough (by 5.1 and 10%) and bran composite dough (by 3.6 and 6%) after three and nine weeks of frozen storage, respectively.…”

“…Mp for fresh dough was higher for refined flour, followed by aleurone composite and bran composite, whereas whole wheat dough had the smallest value, which remained constant throughout the storage period. It was observed from our previous study (Adams et al 2017) that dough samples from fresh to week 3 produced bread with better bread quality characteristics (loaf volume and crumb texture). The decrease in Mp after three weeks of storage may be owing to further breakdown of solubilized arabinoxylan in these samples by the endogenous enzymes present in the outer layers of the grain.…”

“…According to Cleemput et al (1997), solubilization of the WUAX in the dough after mixing may also be influenced by other factors such as the structure, composition, and concentration of arabinoxylan in the dough samples. There was a significant negative correlation (r = -0.63, P < 0.0001) between WEAX and the water mobility values reported in Adams et al (2017). The increasing insolubility of the arabinoxylan molecules may have also resulted in low accessibility to the endogenous enzymes (Andrewartha et al 1979).…”

“…Therefore, the increase observed during frozen storage implied that solubilization continued in the dough during frozen storage at a progressive rate for three weeks before stabilizing. However, the changes observed in frozen dough with added fiber and whole wheat flour had a positive impact on the dough and ultimately the bread volume and texture in the first few weeks of storage (1-3 weeks) (Adams et al 2017). The decline of WEAX after weeks 6 and 9 may suggest some interactions (e.g., covalent cross-linking) of the solubilized arabinoxylan with dough components making it unavailable during its isolation (Kiszonas et al 2015).…”

“…The composition of the wheat flours, bran, and aleurone has been previously discussed (Adams et al 2015(Adams et al , 2017. The composition of the wheat flours, bran, and aleurone has been previously discussed (Adams et al 2015(Adams et al , 2017.…”