Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

Jesús E. Gerardo-Rodríguez, Benjamín Ramírez-Wong, Ana I. Ledesma-Osuna, Concepción L. Medina-Rodríguez, Refugio Ortega-Ramírez, María I. Silvas-García

Research output: Contribution to journalArticle

Abstract

© 2017, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. Bread is one of the most consumed foods in the world, and alternatives have been sought to extend its shell life, and freezing is one of the most popular methods. The purpose of this study was to evaluate the effect of freezing rate and trehalose concentration on the fermentative and viscoelastic properties of dough and bread quality. Dough was prepared and trehalose was added at three concentrations (0, 400, 800 ppm); dough was pre fermented and frozen at two freezing rates then stored for 42 days. Frozen dough samples were thawed every two weeks. CO2production and elastic and viscous modulus were determined. In addition, bread was elaborated and specific volume and firmness were evaluated. High trehalose concentrations (400 and 800 ppm) produced dough with the best viscoelastic and fermentative properties. Greater bread volume and less firmness were observed when a slow freezing rate (-.14 °C/min) was employed.
Original languageAmerican English
Pages (from-to)59-64
Number of pages6
JournalFood Science and Technology
DOIs
StatePublished - 1 Jan 2017

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