Abstract
The use of frozen dough remedied availability of fresh bread. However, bread elaborated from frozen dough has less volume and texture is firmer. This study evaluates how storage affects the protein solubility, fermentative capacity and viscoelasticity of frozen dough. In addition to examining the effects of storage on the quality of the final baked bread. Dough was frozen at a rate of -0.146°C/min and stored at -18°C for 42 days. Protein solubility was measured using the SE-HPLC method. A dynamic measurement method was used to determine the viscoelastic parameters of dough: storage and loss modulus (G´ and G´´), and phase angle (δ). The most drastic changes in the frozen dough occurred during the first seven days of storage. The weakening of frozen dough correlated with the hydrolysis of insoluble polymeric proteins, which is associated with the increase in the concentration of the protein soluble polymer. The viscous (δ) of the frozen dough increased to 25.88% after 28 days of storage, and the soluble polymeric protein concentration increased by 10.12% in this period. Frozen dough should be stored for fewer than 21 days; time in which the loaf volume of bread made from frozen dough was approximately 40.84% smaller than that of fresh bread dough formulation. Key words: French type bread, frozen dough, protein solubility, baking quality, viscoelasticity.
Highlights
Frozen bread dough was developed with the goal of obtaining products that are similar to "fresh" bread made according to a traditional recipe
The flour showed high protein content, farinogram water absorption and alveogram extensibility (P/L) values 13.64%, 63.84% and 1.9. These parameter values are consistent for a high-quality bread flour (Mesas and Alegre, 2002), that is suitable for the production of frozen dough to make French type bread
Peak I corresponds to the soluble polymeric protein (SPP) fraction; peak II corresponds to the gliadin (GLI) fraction; and peak III corresponds to a fraction
Summary
Frozen bread dough was developed with the goal of obtaining products that are similar to "fresh" bread made according to a traditional recipe. Developing an adequate freezing step in the continuous process of bread-making, still presents a number of challenges. The diminished loaf volume of bread produced from frozen dough in comparison to bread made from fresh dough remains a challenge for the bread-making industry. Wheat-based bread dough is a viscoelastic material that exhibits both viscous and elastic behavior. Wheat is the only cereal grain that has the ability to retain gas and that can be converted into a spongy product called bread
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