Microstructures of Bread Dough and the Effects of Shortening on Frozen Dough

Aibara, Shigeo; Ogawa, Naoko; Hirose, Masaaki

doi:10.1271/bbb.69.397

Cited by 11 publications

(7 citation statements)

References 4 publications

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“…This might be explained in terms of the interaction between SF and gluten-starch matrix. This is in agreement with the findings of other researchers (Mamat et al 2010;Aibara et al 2005), who showed an initial extensive formation of coarse protein filaments surrounded by starch rich domains. The images for the control experiment and the TF-added sample showed discontinuous starch rich domains demonstrating structural heterogeneity in the dough.…”

Section: Polarized Light Microscopysupporting

confidence: 94%

Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls

et al. 2014

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In this study the addition of total fiber (TF), insoluble fiber (IF), and soluble fiber (SF) from nopal to wheat flour used to make bread rolls was assessed. The rheological properties of dough as well as quality, texture, sensorial and physical characteristics of the crumb rolls produced were evaluated. The storage (23.50 MPa) and loss modulus (11.95 MPa) for SF-dough were the lowest indicating that a less visco-elastic behavior was obtained. Polarized light microscopy showed that a more homogeneous size and a better distribution of starch granules were developed into SF-dough. Crumb hardness (3.25-4.78 N) and chewiness (0.31-0.81 N) of SF-rolls were lower than the control experiment (3.99-5.81 N and 0.35-1.01 N respectively). Springiness for all treatments was constant (1.0) compared with the control (1.02-0.87) for 2 days of storage. The lowest cohesiveness values (0.24-014) were computed by IF treatment for a similar storage time. The specific crumb volume increased by 12.46, 9.03 and 1.10 % by the addition of SF, TF and IF respectively. The lowest rate of staling was shown by SF-rolls (0.199) and it was followed by TF (0.296), IF (0.381) and control (0.458) treatments. As a result, the highest scores on quality (9.3 out of 10) and sensorial attributes (from 8.9 up to 9.7) were assigned to SF-rolls.

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Section: Polarized Light Microscopysupporting

confidence: 94%

Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls

et al. 2014

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“…In addition, they observed an increase in the adhesiveness and an increase in the mobility of water during storage. According to the findings of Aibara et al (2005), the expandability of dough decreased with freezing, resulting in poor bread-making rheological and quality of bread. Furthermore, the loaf volume decreased and the crumb firmness increased with the storage time.…”

Section: Dough Uniaxial Extensibility (Kieffer Method)mentioning

confidence: 99%

Effect of Freezing Rate and Storage Time on Gluten Protein Solubility, and Dough and Bread Properties

Silvas-García

Ramírez‐Wong

Torres-Chávez

et al. 2014

J Food Process Engineering

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The aim of this study was to evaluate the effect of the freezing rate and storage time on the solubility of gluten proteins and on the fermentative and rheological properties of dough as well as the bread quality. Increased storage time very significantly decreased (P < 0.01) the quality of the dough and the bread. Dough frozen at a slow freezing rate exhibited a very significant decrease in the proportion of insoluble polymeric protein (IPP), an increase the protein solubility, a decrease the resistance to extension, an increase the viscous modulus (G′) and the gas retention decreased. In contrast, dough frozen at a fast freezing rate displayed a very significant decrease (P < 0.01) in the specific volume of the bread and a very significant increase (P < 0.01) in its hardness and a decrease in springiness. A higher content of IPP decreased the retention of CO2, and bread was harder and less springy. In conclusion, a slow freezing rate and a short storage period provide better quality bread. Practical Applications The quality of bakery products depends on the viscoelastic properties of the gluten proteins. In frozen dough, the gluten proteins are modified by the migration of water to form ice crystals. The size and shape of the crystals determine the changes in the proteins. Assessing the effect of the freezing rate and the storage period of bread dough on the changes in these proteins may facilitate improving the characteristics of frozen dough and bread. The information obtained from this work showed that the frozen storage is the most important factor that affects the dough and bread quality, and slow freezing rate is better to preserve the overall quality of frozen dough and bread. It could help bread makers to improve the quality of bread after thawing by using flours with protein quality with the features necessary for frozen dough and to obtain bread with better properties.

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“…Freezing is a dough preservation process that remains problematic for producing high‐quality products . Freezing and storage of dough at subzero temperatures causes a decrease in the number of viable yeast cells, a reduction in gas production, and promotes a weak gluten network; overall, these lead to a decrease in the final volume of bread . Several researchers have studied the effects of storage time and temperature on yeast viability, gluten structure , and starch .…”

Section: Introductionmentioning

confidence: 99%

Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch

Silvas-García¹,

Ramírez‐Wong²,

Torres-Chávez³

et al. 2016

Starch Stärke

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The aim of this study was to evaluate the effects of freezing rate and storage time on the properties of frozen wheat dough starch. The dough was frozen at either slow (−0.14°C/min) or fast (−1.75°C/min) rates and stored at −20°C for 8 weeks. Every 2 weeks, the frozen dough was sampled and freeze‐dried. Analyses of the dried dough included damaged starch, paste properties, and thermal, morphological, and structural properties. Damaged starch increased significantly during storage, and it was higher in the dough frozen at a slow rate than in the dough frozen at a fast rate. The peak viscosity during storage gradually but significantly decreased. During this period, the peak viscosity was higher for the dough frozen at a slow rate than the dough frozen at a fast rate. The enthalpy of starch crystallite fusion gradually but significantly increased during storage, and it was lower in the dough frozen at a slow rate than in the dough frozen at a fast rate. The structural properties show a decrease in the crystalline percent as a result of the freezing and storage time. SEM images show that starch granules were separated from the gluten matrix after storage, and separation was greater for the dough frozen at a fast rate than that frozen at a slow rate. The freezing rate and storage time increased starch damage and changed the microstructure of the dough.

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Microstructures of Bread Dough and the Effects of Shortening on Frozen Dough

Cited by 11 publications

References 4 publications

Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls

Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls

Effect of Freezing Rate and Storage Time on Gluten Protein Solubility, and Dough and Bread Properties

Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch

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