Effect of freezing rate and storage time on gluten protein solubility, and dough and bread properties

M. I. Silvas-García, B. Ramírez-Wong*, P. I. Torres-Chávez, E. Carvajal-Millan, J. M. Barrõn-Hoyos, L. A. Bello-Pérez, A. Quintero-Ramos

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

17 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)237-247
Number of pages11
JournalJournal of Food Process Engineering
Volume37
Issue number3
DOIs
StatePublished - Jun 2014

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