Effects of Hydrophilic Hydrocolloids on Dough and Bread Performance of Samples Made from Frozen Doughs

Abstract

The objective of this study was to determine the effects of hydrocolloids in dough (xanthan 0.02%, 0.06%, and 0.1%; kappa-carrageenan and carboxymethylcellulose 0.2%, 0.6%, and 1.0%) and duration of frozen storage on the quality of finished bakery product. Doughs were prepared with different concentrations of gums, stored at -18 degrees C and analyzed after 0, 7, 14, and 30 d for fermentation activity of yeast and rising time of dough. At the end of each frozen storage interval, bread was prepared and characterized for specific volume, crumb firmness, and crumb structure. The addition of the gums had significant effects on dough performance and quality of the final product. Gums at all tested concentrations reduced fermentation activity of yeast and prolonged the rising time of dough, which was similar to the effects of frozen storage. However, specific volume of bread for the control sample significantly decreased on the 30th d of frozen storage. Addition of hydrocolloids resulted in higher specific volume of loaves compared to the specific volume of control sample loaves. With the increase of the duration of frozen storage the specific volume of bread decreases in all analyzed samples. This decrease is less in the samples with hydrocolloids compared to the decrease in the control sample. The addition of 0.1% xanthan accomplished the same or higher values for specific fermentation activity, specific volume, and penetrometric's number compared to the values accomplished by the addition of 1% carboxymethylcellulose and kappa-carrageenan, respectively.

Identifikasi Komponen Kimia pada Umbi Bentul (Colocasia esculenta (L.) Schoot) sebagai Pangan Fungsional

“…DP1 adalah monosakarida yang memiliki 1 monomer, DP2 adalah disakarida yang memiliki 2 monomer, DP3 adalah oligosakarida yang memiliki 3-10 monomer, dan DP4 serta DP5 adalah polisakarida yang memiliki lebih dari 10 monomer. Fidyasari 13 . Polisakarida bersama dengan air mengendalikan banyak sifat fisiko-kimia pangan termasuk tekstur, hal ini disebabkan hidrasi air secara alami terikat dengan ikatan hidrogen pada molekul polisakarida sehingga air tersebut tidak akan membeku.…”

Hydrocolloids and Cryoprotectant used in Frozen Dough and Effect of Freezing on Yeast Survival and Dough Structure: A Review

“…The improved rheological characteristics can be achieved using complex formulations, which contain hydrocolloids combined with amylolytic enzymes, non amylolytic enzymes, and emulsifiers (Bolla´ın and Collar 2004;Dodic et al, 2007). In the baking industry, hydrocolloids are of increasing importance as bread improvers asthey can induce structural changes in the main components of wheat flour systems along the bread making steps and bread storage.…”

“…Crystallization of free water is a natural phenomenon during freezing of foods, causing change in distribution of water phase, structure, and function of biochemical components. Crystallization and recrystallization of water cause physical damages of gluten net, resulting in change of rheological characteristics of dough that has been frozen (Sharadanant and Khan 2003;Dodic et al, 2007). When hydrocluids used in small quantities (o1%w/w in flour) in dough, hydrocolloids are expected to increase water retention and loaf volume, as well as to decrease firmness and starch retrogradation.…”

“…Large ice crystals are formed due to slow freezing of free water and cause damage of yeast cell membranes. Furthermore, due to altered distribution of non frozen liquid phase, the content of solutes increases in the non frozen medium, resulting in disruption of metabolism of surviving yeast cells and reduction of yeast activity during processing of frozen dough (Dodic et al, 2007).…”

“…However, the use of frozen dough can result in problems such as change of dough characteristics and stability loss during long-term storage in the frozen state (Inoueand Bushuk 1992;Dodic et al, 2007). The stability loss is expressed by one or more of the following characteristics: the prolonged final fermentationtime, lower loaf volume, poor bread characteristics (shape of bread, Dallmann's number, uniform pores, crustcolor, crustshine, crust oilness, crumb, and crust elasticity), and quick loss of freshness (Dodic et al, 2007).…”