Abstract
The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight loss, specific volume, crust, and crumb color, texture, and sensory evaluation. Dough behavior at sub-zero temperatures was further examined for control samples and samples with 6% gluten using Differential Scanning Calorimetry (DSC), while their low molecular sugar content (fructose, glucose, sucrose) was measured using High Pressure Liquid Chromatography (HPLC), as it can be associated with yeast viability and dough freezing point depression. The most stable samples were those with 4% and 6% gluten (for white flour) and those with 4% and 5% gluten (for whole-wheat flour). Gluten addition raised the freezing point of dough samples and preserved low molecular sugar generation after prolonged storage.
Highlights
Storage at low-temperatures is a preservation method widely applicable in the food industry as it temporarily retards the physicochemical or biological processes which result in the quality degradation of foods
Findings from this study indicate that the addition of vital inevitably, bread’s quality characteristics
Findings from this study indicate that the addition of vital wheat gluten at a level above can significantly improve parameters such as loaf volume, wheat gluten at a level above 2% can significantly improve parameters such as loaf volume, color, color, 4
Summary
Storage at low-temperatures is a preservation method widely applicable in the food industry as it temporarily retards the physicochemical or biological processes which result in the quality degradation of foods. The incorporation of vital wheat gluten in bread samples prepared from frozen dough was studied. Wheat is unique among other grains due to its proteins (mainly gliadins and glutenins), which when hydrated, are disrupted and transformed into gluten. This results in the generation of a cohesive dough network able to trap and retain the gases formed during breadmaking, (mixing, fermentation, baking) and expand [11,12,13]. Gluten is considered essential for providing bakery products with superior quality characteristics [14,15]
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