Effects of Hydrocolloids on the Rheological Characteristics of Dough and the Quality of Bread Made From Frozen Dough

Abstract

The influence of tragacanth and salep gums on the rheological characteristics of dough and the quality of flat bread made from frozen dough was investigated.Dough was prepared with gums at two levels (0.5, 1%). Farinograph and extensograph tests were carried out on dough samples. Dough was frozen at −30C and stored at −18C. At the first and third weeks of storage, the samples were defrosted and the bread was baked. After sensory evaluation, the samples were stored for 1-5 days to conduct staling tests.The water absorption of the samples containing gums was significantly higher than that for the control. There was a significant difference in dough stability between the control and the samples containing tragacanth. The data also showed significant differences in extensograph parameters. Treatment with gums improved the bread's sensory properties, including firmness and chewiness. This study's results reveal that gums, particularly tragacanth, may improve the rheological characteristics of dough and final product quality. PRACTICAL APPLICATIONSFreezing technology in the bread-making industry is used to preserve dough pieces and partially baked and baked bakery products. However, the quality of the resulting bread is not the same as that produced with fresh dough. Functional ingredients may be added to produce a bread with quality that is close to that produced from fresh dough. This study examined the effect of two functional ingredients -salep and tragacanth -on the quality of dough and bread.

Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour

“…The reason could be attributed to the hydroxyl groups in the hydrocolloid structure, which allow more water interactions through hydrogen bonding (Rosell et al, 2001). Higher water absorption with the addition of hydrocolloids suggests that the water binding capacity of hydrocolloids is higher than protein (Gharaie et al, 2015). Moreover, the influence degree on water absorption of hydrocolloids was based upon their structure and content, the present study stated that the order was HPMC > CMC > AP > XG.…”

The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced

“…Increased addition of guar gum in dough rolls led to the extension of shelf life (lower firmness) at unchanged sensory properties of the rolls; however, the effect of different freezing storage time were not evaluated (Pecivová et al ., ). Similarly, Gharaie et al ., presented that hydrocolloids such as Salep and Tragacanth improved the sensory parameters of final product significantly at a 3‐week freezing storage (Gharaie, Azizi, Barzegar, & Aghagholizade, ). It seems likely that only a 3% substitution of Arabic gum itself makes an even quality in brad made from frozen dough.…”

Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread

“…A past study showed that the decrease in water loss could delay the crosslinking between starch and gluten, and delay the aging of bread, so it had a positive effect on reducing the recrystallization rate of amylopectin. 42 In the process of starch recrystallization, MLP competed with amylopectin for water molecules, which reduced the formation of recrystallization. Similarly, the R 995/1022 value decreased with the increase in MLP content when bread was stored for 7 days, and the R 995/1022 value was lowest when the MLP content was 1%, which reflected the decrease in doublehelical molecular order of starch.…”

“…After MLP was incorporated, A 21 and A 22 were larger than those in the control group, indicating that MLP could change the content of various water molecules and effectively reduce the loss of bound water in bread, which was consistent with previous studies. 42 Moreover, the migration of free water could be reduced, mainly because MLP polyhydroxy structure easily formed hydrogen bonds with water, which weakened the interaction between starch and water and limited the mobility of water. Therefore, a decrease in A 23 area had occurred.…”