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

*Autor correspondiente de este trabajo

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

17 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)237-247
Número de páginas11
PublicaciónJournal of Food Process Engineering
Volumen37
N.º3
DOI
EstadoPublicada - jun. 2014

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