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Long-term frozen storage of wheat bread and dough - Effect of time, temperature and fibre on sensory quality, microstructure and state of water

Eckardt, J. and Öhgren, Camilla and Alp, A. and Ekman, Susanne and Åström, Annika and Chen, G. and Swenson, Jan and Johansson, Daniel and Langton, Maud (2013). Long-term frozen storage of wheat bread and dough - Effect of time, temperature and fibre on sensory quality, microstructure and state of water. Journal of cereal science. 57:1, 125-133
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Abstract

The objective of this study was to determine effect of storage time, storage temperature and addition of fibre on sensory quality, state of water, microstructure and texture of bread and dough. Samples with and without fibre, were stored frozen for 2, 3.5 and 6 months at temperatures of 19, 16 and 8 C as dough and bread. Sensory quality was evaluated by a trained analytical panel. Microstructure was analysed by light microscopy. Texture measurements were performed on bread, and the state of water was measured by differential scanning calorimetry. Bread without fibre stored as dough at 19 C was the sample most like freshly baked bread. Sensory evaluation also confirmed that quality of the final bread was improved if samples were stored as dough compared to stored as bread. The microstructure had larger gaps between the starch and gluten phases when stored at warmer temperatures, due to retrogradation of starch, dehydration of gluten and water migration. DSC measurements showed that bread stored at 19 C gained extra amount of freezable water, but lost ice after storage at 8 C. Texture measurements showed that firmness increased with extended storage time. Bread stored at 8 C had lowest quality in all measurements.

Authors/Creators:Eckardt, J. and Öhgren, Camilla and Alp, A. and Ekman, Susanne and Åström, Annika and Chen, G. and Swenson, Jan and Johansson, Daniel and Langton, Maud
Title:Long-term frozen storage of wheat bread and dough - Effect of time, temperature and fibre on sensory quality, microstructure and state of water
Series/Journal:Journal of cereal science (1095-9963)
Year of publishing :2013
Volume:57
Number:1
Page range:125-133
Number of Pages:9
Publisher:Elsevier Ltd.
ISSN:1095-9963
Language:English
Publication Type:Journal article
Refereed:Yes
Article category:Scientific peer reviewed
Version:Accepted version
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
(A) Swedish standard research categories 2011 > 1 Natural sciences > 103 Physical Sciences > Condensed Matter Physics
Keywords:Bread, Ice formation, Frozen storage, Temperature
URN:NBN:urn:nbn:se:slu:epsilon-e-2004
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-e-2004
Additional ID:
Type of IDID
Web of Science (WoS)000314448600019
DOI10.1016/j.jcs.2012.10.007
ID Code:11236
Faculty:NL - Faculty of Natural Resources and Agricultural Sciences (until 2013)
Department:(NL, NJ) > Dept. of Food Science (until 161231)
Deposited By: SLUpub Connector
Deposited On:04 Jul 2014 06:33
Metadata Last Modified:24 Jan 2015 01:05

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