Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

Gerardo-Rodríguez, Jesús Enrique; Ramírez‐Wong, Benjamín; Ledesma-Osuna, Ana Irene; Medina-Rodríguez, Concepción L.; Ortega-Ramírez, Refugio; Silvas-García, María Irene

doi:10.1590/1678-457x.00482

Cited by 17 publications

(10 citation statements)

References 14 publications

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“…It can be seen from Table 3, compared with the control group (ck), the hardness of dough frozen storage for 5 d, 10 d and 15 d increased and the elasticity decreased with the decrease of temperature; the adhesion increased first and then decreased, and higher than those of the ck, while the cohesion and resilience of dough were not significantly different from that of the ck. This may be because the longterm freezing storage reduces the free water content in the dough, and the continuous recrystallization of water during the freezing storage leads to the redistribution of water in the dough, and finally leads to the change of dough texture characteristics (Gerardo-Rodríguez et al, 2016;Hernandez-Chavez et al, 2019;Zhang et al, 2022). With the extension of frozen storage time, the texture properties of dough changed to a certain extent, but the change range was small in the range of -12 °C to -18 °C, indicating that storage effects of -12 °C and -18 °C are similar.…”

Section: Texturementioning

confidence: 99%

Effects of different storage temperatures on the structure and physicochemical properties of starch in frozen non-fermented dough

Zeng

Gao

Huang³

et al. 2022

Food Sci. Technol

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Section: Texturementioning

confidence: 99%

Effects of different storage temperatures on the structure and physicochemical properties of starch in frozen non-fermented dough

Zeng

Gao

Huang³

et al. 2022

Food Sci. Technol

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“…Due to its great hydration capacity, soy protein hydrolysate promotes partial dehydration of the yeast, thus avoiding the freezing of water inside the micro-organism cell. This mechanism significantly decreases the damage caused to the cell wall and intracellular components, offering the cell adequate protection in the freezing and thawing steps (Gerardo-Rodríguez et al, 2017;Andrade, 2016;Tebben & Shen, 2018).…”

Section: Cryoprotectantsmentioning

confidence: 99%

Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology

Teotônio

Rodrigues

Leoro

et al. 2021

RSD

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Disorders related to human health involving proteins that form the gluten network are increasingly in society, justifying the need to offer bakery products for this market niche. This study aimed to gather important information about the challenges involving technological production in the gluten-free bakery market. The approach encompasses the development of frozen dough for gluten-free baking, the use of cryoprotectants to maintain cell viability during the freeze-thawing step, the application of emulsifiers to improve the quality of the bread and the baking by an unconventional method using the microwaves. The introduction of frozen dough in the gluten-free bakery sector represents an interesting tool. However, these bread formulations require a higher amount of water compared to a traditional bread formulation (70 to 120 %), which makes the freezing and thawing steps extremely challenging, especially when it comes to the biopreservation of yeast cell viability. Cryopreservation with isolated and/or combined application of penetrating (glycerol) and non-penetrating (sucrose, fructo-oligosaccharide, trehalose, proteins and hydrocolloids) cryoprotectants promotes changes in the viscosity of the medium and is an excellent alternative for the maintenance of the microorganism responsible for the fermentation process. The appropriate choices of cryoprotectants, as well as the control of the freezing and thawing and baking processes, are important steps in the production line, to guarantee products with adequate technological and sensory qualities.

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“…During storage, samples were taken every 14 days for evaluation. The frozen storage time was determined according to previous studies (Gerardo-Rodriguez et al, 2016). Part-baked bread was thawed in a fridge for 2 h until reaching 4 °C and rebaked at 250 °C to complete 10 mins of baking time (10, 7 and 4 mins of rebaking time for the samples part-baked for 0, 3 and 6 mins of part-baked, respectively).…”

Section: Frozen Storage and Rebaking The Part-baked Breadmentioning

confidence: 99%

Effect of part-baking time, freezing rate and storage time on part-baked bread quality

et al. 2021

Self Cite

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In the baking industry, different processes and methods of freezing have been used for breadmaking to preserve a quality comparable to that of fresh bread. In this study, the effect of part-baking time, freezing rate, and frozen storage time on part-baked French bread quality was determined. The bread was part-baked for 0, 3 and 6 min, frozen at slow (0.15 °C/min) and fast (1.75 °C/min) freezing rates, stored under freezing conditions for up to 56 days and thawed every 14 days. Part-baked bread was rebaked, and the SV and firmness at 2, 24 and 48 h were obtained. An experiment with a factorial design of 3×2×5 (3 part-baking time, 2 freezing rates and 5 frozen storage times) with analysis of variance (ANOVA) at a confidence level of 95% was carried out. The highest SV was obtained at 6 min of part-baking at a slow freezing rate and decreased as the frozen storage time increased. In contrast, TPA showed that bread firmness increases when the specific volume decreases, and the highest firmness is at 0 min of part-baked time. Relatively long part-baking times allow for firm crumb formation with limited damage to the structure and therefore bread with optimal quality.

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Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

Cited by 17 publications

References 14 publications

Effects of different storage temperatures on the structure and physicochemical properties of starch in frozen non-fermented dough

Effects of different storage temperatures on the structure and physicochemical properties of starch in frozen non-fermented dough

Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology

Effect of part-baking time, freezing rate and storage time on part-baked bread quality

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