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1
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Zhao Y, Kweon M. Formula optimization of ready-to-proof and ready-to-bake frozen dough of sweet bread using response surface methodology. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110581] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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2
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Jia C, Huang W, Wu C, Zhong J, Rayas-Duarte P, Guo C. Frozen Bread Dough Properties Modified by Thermostable Ice Structuring Proteins Extract from Chinese Privet (Ligustrum vulgare) Leaves. Cereal Chem 2012. [DOI: 10.1094/cchem-11-11-0136] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Chunli Jia
- Research associate, professor, research associate, and research associate, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Weining Huang
- Research associate, professor, research associate, and research associate, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China
- Corresponding author. Phone: +86 510 8591 9139. Fax: +86 510 8591 9139. E-mail:
| | - Chao Wu
- Research associate, professor, research associate, and research associate, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Jing Zhong
- Research associate, professor, research associate, and research associate, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Patricia Rayas-Duarte
- Professor, Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma 74078-6055
| | - Chengxiang Guo
- Research scientist, Nanjing Christine Foods Co. Ltd., Nanjing, Jiangsu, 211100, China
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Asghar A, Anjum FM, Allen JC. Utilization of Dairy Byproduct Proteins, Surfactants, and Enzymes in Frozen Dough. Crit Rev Food Sci Nutr 2011; 51:374-82. [DOI: 10.1080/10408391003605482] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Huang L, Wan J, Huang W, Rayas-Duarte P, Liu G. Effects of glycerol on water properties and steaming performance of prefermented frozen dough. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2010.07.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Asghar A, Anjum FM, Allen JC, Daubert CR, Rasool G. Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2009.01.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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6
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Fermented Frozen Dough: Impact of Pre-fermentation Time and of Freezing Rate for a Pre-fermented Frozen Dough on Final Volume of the Bread. FOOD BIOPROCESS TECH 2008. [DOI: 10.1007/s11947-008-0142-2] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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Baier-Schenk A, Handschin S, Conde-Petit B. Ice in Prefermented Frozen Bread Dough—An Investigation Based on Calorimetry and Microscopy. Cereal Chem 2005. [DOI: 10.1094/cc-82-0251] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- A. Baier-Schenk
- Laboratory of Food Chemistry and Technology, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH) Zurich, Switzerland
| | - S. Handschin
- Laboratory of Food Chemistry and Technology, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH) Zurich, Switzerland
| | - B. Conde-Petit
- Laboratory of Food Chemistry and Technology, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH) Zurich, Switzerland
- Corresponding author:
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Affiliation(s)
- Pablo D. Ribotta
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Av. Valparaíso s/n, C.C. 509, Córdoba (5000), Argentina
- Corresponding author. E-mail: . Phone: 54-351-4334116/17. Fax: 54-351-4334118
| | - Alberto E. León
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Av. Valparaíso s/n, C.C. 509, Córdoba (5000), Argentina
| | - María Cristina Añón
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CONICET, UNLP), calle 47 y 116, C.C. 553, La Plata (1900), Argentina
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Grenier A, Monteau JY, Le Bail A, Hayert M. Effect of external conditions on the rate of post-baking chilling of bread. J FOOD ENG 2002. [DOI: 10.1016/s0260-8774(01)00224-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Ribotta PD, León AE, Añón MC. Effect of freezing and frozen storage of doughs on bread quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:913-918. [PMID: 11262049 DOI: 10.1021/jf000905w] [Citation(s) in RCA: 114] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The effects of freezing and storage in frozen conditions on bread quality, crumb properties, and aggregative behavior of glutenins were analyzed. The effect of different additives on bread quality was also studied. The results obtained showed that freezing and storage at -18 degrees C decreased the bread quality. Samples stored in frozen conditions supplemented with diacetyl-tartaric acid ester of monoglycerides, gluten, and guar gum produced breads of greater volume and more open crumb structure than those prepared with the base formulation (without additives). All additives analyzed increased the proof time. Crumb firmness increased with dough frozen storage and bread aging time at 4 degrees C. A decrease in the amount of glutenin subunits of high molecular mass was observed by electrophoresis analysis of the SDS-soluble proteins aggregates extracted from the frozen dough. This result suggested that the protein matrix of bread underwent depolymerization during storage in frozen conditions.
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Affiliation(s)
- P D Ribotta
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Av. Valparaíso s/n, C.C. 509, Córdoba (5000), Argentina
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Räsänen J, Blanshard JMV, Siitari-Kauppi M, Autio K. Water Distribution in Frozen Lean Wheat Doughs. Cereal Chem 1997. [DOI: 10.1094/cchem.1997.74.6.806] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- J. Räsänen
- VTT, Biotechnology and Food Research, P.O. Box 1500, FIN-02044 VTT, Finland
- Corresponding author. Phone: +358-9-456 5215. Fax: +358-9-455 2103. E-mail:
| | - J. M. V. Blanshard
- University of Nottingham, Department of Applied Biochemistry and Food Science, Sutton Bonington Campus, Loughborough, Leics. LE11 5RD, UK
| | - M. Siitari-Kauppi
- Department of Chemistry, Laboratory of Radiochemistry, P.O. Box 55, FIN-00014 University of Helsinki, Finland
| | - K. Autio
- VTT, Biotechnology and Food Research, P.O. Box 1500, FIN-02044 VTT, Finland
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