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

Akbarian, Mina; Dehkordi, Mohammad Sadegh Mardanian; Ghasemkhani, Nila; Koladoozi, Mahdis; Niknam, Omid; Morshedi, Afsaneh

doi:10.3126/ijls.v9i3.12439

Cited by 18 publications

(6 citation statements)

References 26 publications

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“…Several studies had been conducted to prevent the problems by employing various attempts: controlling raw material and water proportions (Wang et al, 2016), utilizing wheat flour with high gluten content (Kondakci;Zhang;Zhou, 2015), maintaining homogenous structure in dough through stirring process (Öhgren;Fabregat;Langton, 2016), involving additives, optimizing freezing process and storing condition (Akbarian et al, 2015), applying composite flour made of wheat and cassava (Ortolan et al, 2015), and controlling freezing rate and terminal temperature (Ban et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

et al. 2020

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Sweet bread is associated with smooth texture and high carbohydrate content, tasty and filling - quality that makes it preferred for snack. The key is in formulating raw material and other components. Commonly, sweet bread has short shelf life. Frozen dough could be the solution to this problem, and glucomannan addition during freezing process should be able to improve its physicochemical characteristics. This research aims to determine the effect of adding modified arrowroot (Maranta arundinacea L.) starch (MAS) as substitution, and glucomannan as frozen dough cryoprotectant toward sweet bread’s physicochemical. Randomized Complete Block Design Factorial (RCBD) was applied, and two factors were studied. The first factor was modified arrowroot starch (0.00%, 3.75%, and 7.50%) and the second was glucomannan (0.0%, 0.5%, and 1.0%). The best result was combination between MAS 3.75% and glucomannan 0.5%, reaching dough expansion volume range of 50% to 60%, bread expansion volume range of 77% to 80%, hardness range of 2 N mm-2 to 3 N mm-2, elasticity range of 88% to 96%, moisture content of 16% to 19%, ash content of 1.4% to 1.7%, fat content of 10% to 15%, protein content of 5%, and carbohydrate content of 51% to 66%. MAS is able to substitute wheat flour in bread production only if it is combined with glucomannan.

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Section: Introductionmentioning

confidence: 99%

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

et al. 2020

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“…While the application of freezing temperatures to the breadmaking process is widely used because freezing storage largely extends the shelf life, freezing also causes a decline in the final product quality due to the damage to the gluten network structure and the lowering of the yeast fermentation activity 59 . As a consequence, the volume is reduced and starch retrogradation proceeds faster 60 . Moreover, the temperature during frozen storage should be properly controlled as freezing yeast in the dough system is often more damaging than freezing yeast directly because of osmotic pressure and oxidative stress 61 .…”

Section: Main Factors Affecting Shelf Life Of Bread During Post‐bakingmentioning

confidence: 99%

Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review

et al. 2020

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As is widely accepted, the quality decay of freshly baked bread that affects product shelf life is the result of a complex multifactorial process that involves physical staling, together with microbiological, chemical and sensorial spoilage. In this context, this paper provides a critical review of the recent literature about the main factors affecting shelf life of bread during post‐baking. An overview of the recent findings about the mechanism of bread staling is firstly provided. Afterwards, the effect on staling induced by baker's yeasts and sourdough as well as by the extra ingredients commonly utilized for bread fortification is also addressed and discussed. As inclusion/exclusion criteria, only papers dealing with wheat bread and not with long‐life bread or gluten‐free bakery products are taken into consideration. Despite recent developments in international scientific literature, the whole mechanism that induces bread staling is far from being completely understood and the best analytical methods to be adopted to measure and/or describe in depth this process appear still debated. In this topic, the effects induced on bread shelf life by the use of biological leavening agents (baker's yeasts and sourdough) as well as by some extra ingredients included in the bread recipe have been individuated as two key issues to be addressed and discussed in terms of their influence on the kinetics of bread staling. © 2020 Society of Chemical Industry

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“…To improve the stability of frozen dough, numerous efforts have been made using supplementing ingredients, such as gums [10][11][12], emulsifiers [13], starch [14], vital wheat gluten [15], and vitamin C, and enzymes [16,17]. Additionally, numerous studies on the effect of processing conditions of frozen dough on bread quality have been reported [18].…”

Section: Introductionmentioning

confidence: 99%

Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread

Zhao

Kweon

2021

Applied Sciences

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The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors and the tested range for each factor: a first fermentation time of 15~45 min, a second fermentation time of 30~90 min, a freezing temperature of −45~−25 °C, and a freezing time of 30~90 min. Sweet bread produced with these doughs was evaluated by bread weight, moisture content, crust color, height, volume, and firmness. Both the RTP and RTB doughs resulted in equal bread volume and height to the fresh dough, indicating excellent frozen stability. The first and second fermentation times were the significant processing factors for the RTP and RTB doughs influencing representative bread quality attributes based on quadratic models and ANOVA. Fermentation steps appeared to more significantly contribute to the quality of sweet bread made of frozen dough than freezing steps. The optimized RTP and RTB sweet bread dough processing conditions were the long first and second fermentation times for the dough based on a multiple response method and desirability. The optimum processing conditions for the RTP and RTB doughs were 44.7 min for the first fermentation time, 86.3 min for the second fermentation time, a −32.8 °C freezing temperature, and an 85.5 min freezing time.

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

Cited by 18 publications

References 26 publications

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review

Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread

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