Effects of Waxy Wheat Flour and Water on Frozen Dough and Bread Properties

Abstract

The quality of bread made from frozen dough is diminished by changes that occur during freezing. New cultivars of waxy wheat flour (WWF), containing less than 2% amylose, offer unique properties for the production of baked products. In this study, dough properties and bread quality were investigated at various levels of WWF (0% to 45% flour weight) and water (55% to 65%). Dough stickiness increased with higher levels of WWF and water. During frozen storage, dough with greater WWF and lower water had less change in stickiness. Maximum resistance to extension (MRE) decreased with higher WWF and water. Dough with greater WWF and less water had less change in extensibility after frozen storage. Dough with greater WWF and water was more extensible. Nuclear magnetic resonance (NMR) studies showed that frozen dough with higher WWF content had lower transverse relaxation (T(2)) time of 9 to 11ms. After frozen storage, dough with higher WWF still showed lower T(2). Dough with 15% WWF had higher yeast activity. Bread made from 15% and 30% WWF had higher volume in bread made from unfrozen and frozen dough. Bread firmness decreased with higher amounts of WWF and water. This research demonstrated that specific combinations of WWF and water produced a better quality of frozen dough and bread.

The effects of soy on freezable bread dough: A magnetic resonance study

“…Our results agree with those of Yi et al (2009) who described dough samples with two major populations of water; a major population (85-88%) with a lower T 2 relaxation time than the minor population. However, they did not report a shift in populations and saw an increase in T 2 times with only 1 day of frozen storage (Yi et al, 2009). The longer T 2 times were attributed to water that had leeched from the macromolecular matrix into ice crystals during frozen storage, thereby existing in larger water droplets and more closely resembling bulk water.…”

“…Esselink et al (2003) and Yi, Kerr, and Johnson (2009) have also described an increase in T 2 values with frozen storage time. Our results agree with those of Yi et al (2009) who described dough samples with two major populations of water; a major population (85-88%) with a lower T 2 relaxation time than the minor population. However, they did not report a shift in populations and saw an increase in T 2 times with only 1 day of frozen storage (Yi et al, 2009).…”

“…Although water redistributes upon thawing, it is not expected that the water will reoccupy congruent configurations because of permanent damage to the matrix (Berglund et al, 1991;Esselink et al, 2003). Esselink et al (2003) and Yi, Kerr, and Johnson (2009) have also described an increase in T 2 values with frozen storage time. Our results agree with those of Yi et al (2009) who described dough samples with two major populations of water; a major population (85-88%) with a lower T 2 relaxation time than the minor population.…”

Application of Honey Powder in Bread and its Effect on Bread Characteristics

“…Specific volume (Table 3) is an important parameter as it is associated with dough inflating ability and oven spring and extremes in its values affect crumb structure [25]. Smaller values of specific density are associated with compact, dense and closed grain structure while larger values indicate open grain airy structures [26].…”

A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen

“…All dry ingredients were equilibrated at room temperature before use. The water amount was kept constant for all flours in this experiment, as changes would have had substantial effects on crumb firmness of bread (Yi et al, 2009). All ingredients were mixed in a Flourgraph E6 (Haubelt Laborgeräte GmbH, Berlin, Germany) for 5 minutes.…”