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Quality of bread baked from frozen dough - effects of rye, and sugar content, kneading time and proofing profile

Öhgren, Camilla and Fabregat, Trueba Nieves and Langton, Maud (2016). Quality of bread baked from frozen dough - effects of rye, and sugar content, kneading time and proofing profile. Food science and technology (LTW). 68, 626-633
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Official URL: http://dx.doi.org/10.1016/j.lwt.2015.12.069

Abstract

The objectives of this study were to evaluate whether proofing profile influences volume and crumb firmness in bread baked from frozen dough, and whether rye or sugar content and different kneading times affect the microstructure of the frozen dough. Microscopy was used to explain the differences.Wheat doughs mixed with rye ("rye") and with sugar ("sweet") were frozen after 3 different proofing times (0, 18, and 38 min) and visualized with confocal laser scanning microscopy and 3-dimensional micro-computed tomography. The baked breads were evaluated for volume and texture. Breads from un-proofed frozen dough allowed to proof after thawing showed the highest volume (4.0 cm(3)/g) and the softest crumb texture. The pre-proofed sweet bread had firmer crumbs and lower volume (2.5-3.0 cm(3)/g) than the pre-proofed rye bread (2.7-3.7 cm(3)/g). Reasons for the differences in quality parameters between the rye and sweet breads were investigated by studying the different influences of kneading time and sugar content on fresh and frozen dough. The gluten network was found to be more homogeneously distributed in doughs with longer kneading times and lower sugar content, and less well distributed and more lumped in frozen than in fresh dough.

Authors/Creators:Öhgren, Camilla and Fabregat, Trueba Nieves and Langton, Maud
Title:Quality of bread baked from frozen dough - effects of rye, and sugar content, kneading time and proofing profile
Series/Journal:Food science and technology (LTW) (1096-1127)
Year of publishing :2016
Volume:68
Page range:626-633
Number of Pages:8
Publisher:Elsevier
ISSN:1096-1127
Language:English
Publication Type:Journal article
Refereed:Yes
Article category:Scientific peer reviewed
Version:Accepted version
Full Text Status:Public
Agris subject categories.:Q Food science > Q01 Food science and technology
Subjects:(A) Swedish standard research categories 2011 > 2 Engineering and Technology > 211 Other Engineering and Technologies > Food Engineering
(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Keywords:Microstructure, Texture, Bread ingredients, Confocal microscopy, Bread volume
URN:NBN:urn:nbn:se:slu:epsilon-e-4351
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-e-4351
Additional ID:
Type of IDID
Web of Science (WoS)000370769700082
ID Code:14398
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Dept. of Food Science (until 161231)
Deposited By: SLUpub Connector
Deposited On:13 Sep 2017 07:41
Metadata Last Modified:13 Sep 2017 07:41

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