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Tavakoli HR, Jonaidi Jafari N, Hamedi H. The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced. J Texture Stud 2017; 48:124-130. [PMID: 28370115 DOI: 10.1111/jtxs.12223] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 07/28/2016] [Accepted: 08/08/2016] [Indexed: 12/21/2022]
Abstract
The use of hydrocolloids in frozen dough has become frequent as bread improvers due to their anti-staling effect. Nevertheless, the impact of both different frozen storage and Arabic gum level in non-prefermented flat dough with following thawing procedure have not been studied. This work intended to study the effect of three different ratio of Arabic gum on rheological properties of 1, 7, and 30 days of frozen storage and the quality of the bread made from. In order to gain the least detrimental effects on gluten network, we used rapid rate freezing and microwave heating in thawing stage. Rheological results showed that the unfrozen samples to which Arabic gum had been added rendered the highest resistance to extension. The resistance of gum fortified samples were less than fresh dough, however the decline was not significant in 3.0% Arabic gum dough kept in a month storage (p > .05). The similar findings were obtained for extensibility and adhesiveness; in which the maximum incorporation of Arabic gum lessen the destructive impact of long freezing storage. Addition of 3% gum could be able to retard staling through an increment in hydrophilic bonds between water molecules and amylose during thawing (p < .05). The overall rating of Arabic gum enriched samples was similar with bread made from non-frozen dough, even after 30 days of storage as indicated by the sensory evaluation of breads. PRACTICAL APPLICATIONS Producing a chapatti-like fermented bread without long fermentation period. Formulation a frozen dough without using chemical additives. Introducing a proper use of a new defrosting method with the aim of achieving a better texture. Improvement in retarding staling by the use of Gum Arabic after 7 days.
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Affiliation(s)
- Hamid Reza Tavakoli
- Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | | | - Hassan Hamedi
- Department of Food Hygiene, Faculty of Medical Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Adams V, Ragaee SM, Abdel-Aal ESM. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:191-198. [PMID: 26969875 DOI: 10.1002/jsfa.7710] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2015] [Revised: 10/27/2015] [Accepted: 03/04/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND The rheological characteristics of frozen dough are of great importance in bread-making quality. The effect of addition of commercial wheat aleurone and bran on rheological properties and final bread quality of frozen dough was studied. Wheat aleurone (A) and bran (B) containing 240 g kg-1 and 200 g kg-1 arabinoxylan (AX), respectively, were incorporated into refined wheat flour at 150 g kg-1 substitution level (composite A and B, respectively). Dough samples of composite A and B in addition to two reference dough samples, refined flour (ref A) and whole wheat flour (ref B) were stored at -18°C for 9 weeks. RESULT Frozen stored composite dough samples contained higher amounts of bound water, less freezable water and exhibited fewer modifications in gluten network during frozen storage based on data from differential scanning calorimetry and nuclear magnetic resonance spectroscopy. Bread made from composite frozen dough had higher loaf volume compared to ref A or ref B throughout the storage period. CONCLUSION The incorporation of wheat fiber into refined wheat flour produced dough with minimum alterations in its rheological properties during 9 weeks of frozen storage compared to refined and 100% wheat flour dough samples. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Vivian Adams
- Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1
| | - Sanaa M Ragaee
- Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1
| | - El-Sayed M Abdel-Aal
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada, N1G 5C9
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Jia C, Huang W, Tang X, Ding S, Yang W, Li Z, Fu G, Rayas-Duarte P. Antifreeze Activity of γ-Polyglutamic Acid and Its Impact on Freezing Resistance of Yeast and Frozen Sweet Dough. Cereal Chem 2016. [DOI: 10.1094/cchem-06-15-0117-r] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Chunli Jia
- 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
- 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
| | - Xiaojuan Tang
- 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
| | - Shanshan Ding
- 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
| | - Wendan Yang
- 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
| | - Zhibin Li
- Fujian WheatCity Food Development Co., Ltd., Jinjiang 362200, China
| | - Guihua Fu
- Fujian WheatCity Food Development Co., Ltd., Jinjiang 362200, China
| | - Patricia Rayas-Duarte
- Biochemistry and Molecular Biology, Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078-6055, U.S.A
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Hamed A, Ragaee S, Marcone M, Abdel-Aal ESM. Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β
-Glucan-Rich Barley Flour Fraction. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12151] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Abdelmagid Hamed
- Department of Food Science; University of Guelph; Guelph Ontario Canada
| | - Sanaa Ragaee
- Department of Food Science; University of Guelph; Guelph Ontario Canada
| | - Massimo Marcone
- Department of Food Science; University of Guelph; Guelph Ontario Canada
| | - El-Sayed M. Abdel-Aal
- Guelph Food Research Centre; Agriculture and Agri Food Canada; Guelph Ontario N1G 5C9 Canada
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Kim YL, Mun S, Park KH, Shim JY, Kim YR. Physicochemical functionality of 4-α-glucanotransferase-treated rice flour in food application. Int J Biol Macromol 2013; 60:422-6. [DOI: 10.1016/j.ijbiomac.2013.04.032] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2013] [Revised: 04/04/2013] [Accepted: 04/11/2013] [Indexed: 10/26/2022]
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Loveday SM, Huang VT, Reid DS, Winger RJ. Water Dynamics in Fresh and Frozen Yeasted Dough. Crit Rev Food Sci Nutr 2012; 52:390-409. [DOI: 10.1080/10408398.2010.500265] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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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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Lucas T, Grenier D, Bornert M, Challois S, Quellec S. Bubble growth and collapse in pre-fermented doughs during freezing, thawing and final proving. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.01.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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Song G, Hu SQ, Li L, Chen P, Shen X. Structural and Physical Changes in Ultrasound-Assisted Frozen Wet Gluten. Cereal Chem 2009. [DOI: 10.1094/cchem-86-3-0333] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- GuoSheng Song
- Institute of Light Chemistry, South China University of Technology, Guangzhou 510641, PR China
- Analytical and Testing Center, South China University of Technology, Guangzhou 510641, PR China
| | - Song Qing Hu
- Institute of Light Chemistry, South China University of Technology, Guangzhou 510641, PR China
- Corresponding author. Phone and Fax: +86-20-8711-3252. E-mail address:
| | - Lin Li
- Institute of Light Chemistry, South China University of Technology, Guangzhou 510641, PR China
| | - Ping Chen
- Institute of Light Chemistry, South China University of Technology, Guangzhou 510641, PR China
| | - Xing Shen
- Institute of Light Chemistry, South China University of Technology, Guangzhou 510641, PR China
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Kontogiorgos V, Goff HD, Kasapis S. Effect of aging and ice-structuring proteins on the physical properties of frozen flour–water mixtures. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.06.005] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Rosell CM, Gómez M. Frozen Dough and Partially Baked Bread: An Update. FOOD REVIEWS INTERNATIONAL 2007. [DOI: 10.1080/87559120701418368] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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Esselink EFJ, van Aalst H, Maliepaard M, van Duynhoven JPM. Long-Term Storage Effect in Frozen Dough by Spectroscopy and Microscopy. Cereal Chem 2003. [DOI: 10.1094/cchem.2003.80.4.396] [Citation(s) in RCA: 68] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Eddy F. J. Esselink
- Unilever Research and Development Vlaardingen, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
- Corresponding author. E-mail:
| | - Henrie van Aalst
- Unilever Research and Development Vlaardingen, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
| | - Manuelle Maliepaard
- Unilever Research and Development Vlaardingen, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
| | - John P. M. van Duynhoven
- Unilever Research and Development Vlaardingen, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
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Seguchi M, Nikaidoo S, Morimoto N. Centrifuged Liquid and Breadmaking Properties of Frozen-and-Thawed Bread Dough. Cereal Chem 2003. [DOI: 10.1094/cchem.2003.80.3.264] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Masaharu Seguchi
- Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, Suma-Ku, Kobe City, Japan 654-8585
- Corresponding author. E-mail:
| | - Seiko Nikaidoo
- Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, Suma-Ku, Kobe City, Japan 654-8585
| | - Naomi Morimoto
- Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, Suma-Ku, Kobe City, Japan 654-8585
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Stecchini M, Maltini E, Venir E, Torre M, Prospero L. Properties of Wheat Dough at Sub-Zero Temperatures and Freeze Tolerance of a Baker's Yeast (Saccharomyces cerevisiae). J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb09526.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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