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

doi:10.1590/1678-457X.00482

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 journal › Article

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 language	American English
Pages (from-to)	59-64
Number of pages	6
Journal	Food Science and Technology
DOIs	https://doi.org/10.1590/1678-457X.00482
State	Published - 1 Jan 2017

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Gerardo-Rodríguez, J. E., Ramírez-Wong, B., Ledesma-Osuna, A. I., Medina-Rodríguez, C. L., Ortega-Ramírez, R., & Silvas-García, M. I. (2017). Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality. Food Science and Technology, 59-64. https://doi.org/10.1590/1678-457X.00482

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abstract = "{\textcopyright} 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.",

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Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality. / Gerardo-Rodríguez, Jesús E.; Ramírez-Wong, Benjamín ; Ledesma-Osuna, Ana I.; Medina-Rodríguez, Concepción L.; Ortega-Ramírez, Refugio; Silvas-García, María I.

In: Food Science and Technology, 01.01.2017, p. 59-64.

Research output: Contribution to journal › Article

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AU - Gerardo-Rodríguez, Jesús E.

AU - Ramírez-Wong, Benjamín

AU - Ledesma-Osuna, Ana I.

AU - Medina-Rodríguez, Concepción L.

AU - Ortega-Ramírez, Refugio

AU - Silvas-García, María I.

PY - 2017/1/1

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N2 - © 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.

AB - © 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.

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