Effect of formulation on the quality of frozen bread dough

Abstract

The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 10% trehalose had a beneficial effect on the cell survival rate for both the yeasts.<br>O principal objetivo deste trabalho foi determinar a influência da formulação na estabilidade da massa de pão durante a estocagem congelada. As massas para pão contendo glúten Vital e trealose foram submetidas a congelamento mecânico de -30° C e estocadas na forma congelada por 45 dias. Foram testados dois tipos de leveduras instantâneas: (A) para massas doces, e (B) para massas salgadas. Foram avaliados na massa, os efeitos da formulação, tipo de levedura e a estocagem congelada, pelas características de extensibilidade e a contagem de leveduras viáveis, e no pão, pelo volume específico, a dureza do miolo e as características tecnológicas. Somente o volume específico foi influenciado pelo tipo de levedura, mostrando o tipo A um melhor efeito do que o tipo B. A estocagem congelada influenciou negativamente o volume específico, a dureza do miolo e a pontuação tecnológica do pão. A adição de 10% de trealose mostrou um efeito benéfico na taxa de sobrevivência celular para ambos tipos de leveduras

Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality

“…After 112 days frozen storage, the yeast viability for the CC regime had decreased by more than 50% relative to fresh dough. Salas-Mellado and Chang (2003) also found that dough yeast viability after 45 days frozen storage at À15°C declined by 53-99%, depending on dough formulation and yeast type. Overall, the trends in CO 2 production and yeast viability were similar suggesting that yeast viability reduction was a significant contributor to reduction in CO 2 production.…”

Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough

“…Others also had a similar report that exogenous TR did not improve the specific volume of frozen dough bread Salas-Mellado & Chang, 2003). TG produces covalent cross-links between lysine and glutamine by catalyzing acyl-transfer reactions, resulting in improvements in elasticity, water capacity and other functional properties in wheat flour dough (Motoki & Seguro, 1998;Nonaka et al, 1989;Yokoyama, Nio, & Kikuchi, 2004).…”

“…Yeast, itself, produces TR to protect during freezing (Crow, Reid, & Crow, 1996;Diniz-Mendes et al, 1999). Exogenous TR also has been applied to protect the yeast during freezing in bread dough system (DinizMendes et al, 1999;Salas-Mellado & Chang, 2003). Salas-Mellado and Chang (2003) has shown increase in survival rate of yeast in frozen dough with exogenous TR.…”

“…Exogenous TR also has been applied to protect the yeast during freezing in bread dough system (DinizMendes et al, 1999;Salas-Mellado & Chang, 2003). Salas-Mellado and Chang (2003) has shown increase in survival rate of yeast in frozen dough with exogenous TR. TR also had significantly increased Hm and CO 2 in a frozen sweat dough system .…”

Viabilidade de células de levedura em massas congeladas de pão francês

“…As vantagens do pão de massa congelada em relação aos processos tradicionais devem-se aos seguintes fatores: padronização do produto, redução de espaço e agilidade e flexibilidade para a produção. As padarias, assim, exercem apenas a função de pontos de venda do produto, onde os pães são descongelados, fermentados e assados, possibilitando a realização dessas operações em um espaço físico reduzido e dispensando a utilização de Ciência Rural, v.40, n.5, mai, 2010. mão-de-obra especializada (SALAS-MELLADO, 2003;SALAS-MELLADO & CHANG, 2003;GUTKOSKI et al, 2005).…”