The Quality of Extra Strong Flour Used in Bread Production with Frozen Dough.

Yamauchi, Hiroaki; Nishio, Zenta; Takata, Kanenori; Oda, Yuji; Yamaki, Kazufumi; Ishida, Nanako; Miura, H.

doi:10.3136/fstr.7.135

Cited by 5 publications

(2 citation statements)

References 7 publications

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“…Nevertheless, there are some limitations in the application of frozen dough. Yamauchi et al 11 found that frozen storage could cause damage to the gas-holding properties of the dough, while the production of glutathione by yeast during freezing could adversely affect the structure of the dough. Meziani et al 12 showed that freezing the dough at −30 and −40 °C led to dehydration of the dough network and the appearance of starch regrowth, which caused a decrease in elasticity.…”

Section: Introductionmentioning

confidence: 99%

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Effect of subfreezing storage on the qualities of dough and bread containing pea protein

et al. 2022

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BACKGROUND: In this paper, −6, −9 and -12 °C were selected as subfreezing temperatures of dough containing pea protein based on the results of low-field nuclear magnetic relaxation time. The effect of storage at subfreezing temperatures on dough properties was then investigated and compared with sample storage at −18 °C. RESULTS:The pH value, springiness, resilience, cohesiveness of dough and sensory score of bread gradually decreased and the hardness and water loss rate of dough gradually increased with the extension of storage time. However, dough hardness, viscoelasticity and fermentation volume were maintained more effectively in subfreezing storage than in −18 °C storage. The subfreezing temperature could alleviate the damage of gluten network structure in frozen dough by ice crystals and was beneficial in maintaining the elasticity of gluten proteins. The network system of pea protein, gluten protein and starch granules in dough storage at −9 and −12 °C was more tightly connected and the microstructure was similar to that at −18 °C. There was no significant difference between the quality of bread made from the dough stored at subfreezing temperature and that stored at −18 °C for 1-6 weeks, and the preservation effect at −12 °C was closer to that at −18 °C. CONCLUSION: Subfreezing storage can keep the stability of dough containing pea protein close to traditional frozen storage (−18 °C), which provides a new method for storage and transportation of frozen dough.

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Section: Introductionmentioning

confidence: 99%

“…Nevertheless, there are some limitations in the application of frozen dough. Yamauchi et al 11 . found that frozen storage could cause damage to the gas‐holding properties of the dough, while the production of glutathione by yeast during freezing could adversely affect the structure of the dough.…”

Section: Introductionmentioning

confidence: 99%

Effect of subfreezing storage on the qualities of dough and bread containing pea protein

et al. 2022

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Utilization of Dairy Byproduct Proteins, Surfactants, and Enzymes in Frozen Dough

Ali

Anjum

Allen

2011

Critical Reviews in Food Science and Nutrition

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Use of natural additives is gaining popularity among the masses as they are becoming more conscious about their diet and health. Frozen dough products are one of the recent examples of value-added cereal products which face stability problems during extended storage periods of times. Dairy whey proteins, surfactants, and certain enzymes are considered important natural additives which could be used to control the water redistribution problem in the dough structure during the storage condition. They interact with the starch and gluten network in a dough system and thus behave as dough improvers and strengtheners. These natural additives not only help to bind extra moisture but also to improve texture and sensory attributes in frozen dough bakery products.

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