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Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough [PDF]

Journal of Food Engineering, 2012
The aim of the present study was to investigate the effect of yeast content and frozen storage (9 weeks at -40°C) on the structural and rheological parameters, and fermentative activity of frozen sweet dough.
Jordane Jasniewski, Pablo D Ribotta, Elmira Arab-Tehrany   +2 more
exaly   +2 more sources

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Effects of inulin on protein in frozen dough during frozen storage

Food & Function, 2020
Inulin exhibits a good protection effect on protein in frozen dough.
Yuan Ke, Yangyang Wang, Wenping Ding, Yue Leng, Qingyun Lv, Heng Yang, Xuedong Wang, Beibei Ding   +7 more
openaire   +2 more sources

Properties of Frozen Wheat Doughs at Subzero Temperatures

Journal of Cereal Science, 1998
The subzero properties of wheat doughs were measured by dynamic mechanical thermal analysis (DMTA) and dielectric thermal analysis (DETA) over the temperature range −90 to +40 °C and by1H-nuclear magnetic resonance (NMR) T2relaxation over the range −45 to 0 °C.
Räsänen, Janne, Blanshard, J., Mitchell, J., Derbyshire, W., Autio, Karin   +5 more
openaire   +1 more source

Water Dynamics in Fresh and Frozen Yeasted Dough

Critical Reviews in Food Science and Nutrition, 2012
Water is an integral part of wheat flour dough-the amount, physical state, and location of water are crucial to the formation of a dough that will hold gas and produce an open, aerated crumb structure in the final product. This has been understood for centuries by craft bakers, who were highly attuned to the "feel" of dough in their hands.
Simon M, Loveday, Victor T, Huang, David S, Reid, Ray J, Winger   +3 more
openaire   +2 more sources

Water Distribution in Frozen Lean Wheat Doughs

Cereal Chemistry, 1997
ABSTRACTFrozen storage increased the amount of liquid phase and decreased the storage modulus of water‐flour mixtures. The liquid phase was studied by ultracentrifugation. The most significant change occurred during the first week of storage. The negative effects of ice crystals could be controlled by reducing the water content, which was seen as ...
Blanshard, J., Siitari-Kauppi, Marja, Autio, Karin, Räsänen, Janne   +4 more
openaire   +3 more sources

Effect of Final Dough Temperature on the Microstructure of Frozen Bread Dough

Journal of Cereal Science, 2002
Abstract The effect of final mixing temperature (16 °C and 31 °C) on the structure stability of frozen bread dough was examined by low temperature-scanning electron microscopy and the quality of bread made from them assessed. The presence of ice-crystals were determined in both doughs after freezing, by low-temperature S.E.M.
S. Zounis, K.J. Quail, M. Wootton, M.R. Dickson   +3 more
openaire   +1 more source

Frozen bread dough: Effects of freezing storage and dough improvers

Journal of Cereal Science, 2007
This review focuses on the effects of freezing storage on the microstructure and baking performance of frozen doughs, and provides an overview of the activities of dough improvers, including emulsifiers, hydrocolloids and other improvers used in frozen dough applications.
Vania Octaviani Selomulyo, Weibiao Zhou
openaire   +1 more source

Evaluation of baking conditions for frozen doughs

Journal of Food Measurement and Characterization, 2019
The baking performance of fresh, non-fermented, pre-fermented and pre-rested doughs were investigated using different types of flours. Effect of protein content in wheat flour and effect of oat and barley supplementation on wheat dough and baked bread was evaluated.
Varmola, Eeva, Bedade, Dattatray, Deshaware, Shweta, Ojamo, Heikki, El Haj Assad, Mamdouh, Shamekh, Salem   +6 more
openaire   +2 more sources

Effect of Hydrophilic Gums on Frozen Dough. I. Dough Quality

Cereal Chemistry, 2003
ABSTRACTDisadvantages of frozen doughs are their variable performance and loss of stability over long‐term frozen storage. Changes in rheological properties of frozen doughs have been reported to be due to the physical damage of the gluten network caused by ice crystallization and recrystallization.
R. Sharadanant, K. Khan
openaire   +1 more source

Emulsifier’s Influence on the Quality of Frozen Dough

Advanced Materials Research, 2011
The study focused on the effect of four emulsifier ssl-csl, three monoesters, the single glyceride, the sugar ester for the quality of frozen dough steamed bread. We found the best percentage of additives through a single factor experiment and orthogonal experiment .The results showed that: the best formula was 0.2% ssl-csl, 0.25% three monoesters, 0 ...
Yu Ru Bao, Xian Lun Wang, Shun Cheng Ren
openaire   +1 more source