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Artykuły w czasopismach na temat „Frozen dough”

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Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 1 lutego 2022

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1

CHISENGA, Shadrack Mubanga, Tilahun Seyoum WORKNEH, Geremew BULTOSA i Buliyaminu Adegbemiro ALIMI. "Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough". Acta agriculturae Slovenica 114, nr 1 (8.10.2019): 33. http://dx.doi.org/10.14720/aas.2019.114.1.4.

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Cassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited. In view of this the gluten contents and water absorption of doughs, and stickiness of unleavened, leavened and leavened-frozen doughs processed from 0 to 30 % cassava flour substitution level (CFSL) as compared to wheat flour were determined. The gluten contents of flour blends (6.88–13.00 %) decreased significantly (p < 0.05) with increasing CFSL. Water absorption capacity (WAC) was ranged from 59.57–61.70 % and showed positive correlation with gluten contents (r = 0.595, p < 0.05). Cassava variety (CV) and CFSL had significant p < 0.05) influence on stickiness of unleavened (34.14–122.17 g), leavened (13.53–83.94 g) and leavened frozen (126.88–146.82 g) dough. Irrespective of CV and CFSL, frozen dough had the highest stickiness. Gluten content and WAC had significant (p < 0.01) negative influence on stickiness in unleavened (r = -0.445 and -0.437, respectively) and leavened (r = -0.457 and -0.434, respectively) doughs. The variation in stickiness was influenced by gluten contents and CFSL. The unfrozen dough and frozen dough exhibited higher stickiness in lower and higher gluten content flour blends, respectively.

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Csonka, Judit, László Friedrich, Klára Pásztor-Huszár, Karina Hidas, Anna Visy i Ildikó Zeke. "Effect of freeze-thaw on the texture of gluten-free pie crust dough". Review on Agriculture and Rural Development 7, nr 1-2 (1.11.2019): 98–102. http://dx.doi.org/10.14232/rard.2018.1-2.98-102.

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Quick frozen food are becoming increasingly popular among consumers in the last decades. During the development of a quick frozen gluten-free pie crust dough product, the aim was to develop a dough that does not suffer any harmful changes after the freeze-thaw process. The texture is one of the most important sensorial properties, and has a great influence on consumer acceptance. Texture Analyser was used to measure the hardness and the brittleness of various doughs. A quick frozen pie crust dough should be easily cut, but non-crumbling after baking. The results showed that the hardness of a dough with 10% more rice flour was bigger than the other dough’s hardness and it became harder after the freeze-thaw process, while the other dough’s hardness have not changed during the process. The first dough was less brittle than the second dough, also before and after the freeze-thaw. In conclusion, the 1st dough is harder, so it is not more easy to cut than the 2nd dough. However, the first dough being less brittle allows cutting with less crumbs. Considering the expectations, in the future the first recipe should be used to make a fast-frozen pie crust dough product.

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Kim, Hye-Jin, i Sang-Ho Yoo. "Effects of Combined α-Amylase and Endo-Xylanase Treatments on the Properties of Fresh and Frozen Doughs and Final Breads". Polymers 12, nr 6 (15.06.2020): 1349. http://dx.doi.org/10.3390/polym12061349.

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Frozen bread doughs usually exhibit less bread volume and poor texture due to dough weakening as well as reduced yeast viability. The objectives of this study were to improve the textural properties of frozen bread dough by applying carbohydrate-active enzymes, α-amylase and endo-xylanase. Each enzyme was applied to dough formulation at 20 (748 and 3.5 units, respectively) and 100 ppm levels of flour, and their combined treatments were also applied. Enzyme-treated doughs were kept frozen at −20 °C for 2 weeks, and then baked following the official American Association of Cereal Chemists (AACC) method. A texture profile analysis of oven-baked breads was performed at 25 °C after a 5-day storage period. α-Amylase treatment at a 100 ppm level increased the specific bread volume by 24.5% and 21.9% when compared to untreated fresh and frozen bread doughs, respectively, and decreased crumb hardness by 63.4% and 58.3%; endo-xylanase (100 ppm) also decreased crumb hardness by 56.9% and 26.9%. The combined use of α-amylase and endo-xylanase retarded bread hardening synergistically after a 5-day storage period.

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Yamada, Seiji. "Frozen Dough Method". Journal of the Society of Mechanical Engineers 103, nr 976 (2000): 126–27. http://dx.doi.org/10.1299/jsmemag.103.976_126.

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Zhao, Yuxia, i Meera Kweon. "Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread". Applied Sciences 11, nr 17 (27.08.2021): 7904. http://dx.doi.org/10.3390/app11177904.

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The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors and the tested range for each factor: a first fermentation time of 15~45 min, a second fermentation time of 30~90 min, a freezing temperature of −45~−25 °C, and a freezing time of 30~90 min. Sweet bread produced with these doughs was evaluated by bread weight, moisture content, crust color, height, volume, and firmness. Both the RTP and RTB doughs resulted in equal bread volume and height to the fresh dough, indicating excellent frozen stability. The first and second fermentation times were the significant processing factors for the RTP and RTB doughs influencing representative bread quality attributes based on quadratic models and ANOVA. Fermentation steps appeared to more significantly contribute to the quality of sweet bread made of frozen dough than freezing steps. The optimized RTP and RTB sweet bread dough processing conditions were the long first and second fermentation times for the dough based on a multiple response method and desirability. The optimum processing conditions for the RTP and RTB doughs were 44.7 min for the first fermentation time, 86.3 min for the second fermentation time, a −32.8 °C freezing temperature, and an 85.5 min freezing time.

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6

Ren, Xiao Qing, Zong Hai Huang i Xin Yi He. "Effects of Different Refrigerated Processes on the Physical and Sensory Properties of Steamed Bread". Advanced Materials Research 554-556 (lipiec 2012): 1589–92. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1589.

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The physical and sensory properties of the steamed bread with different refrigerated processes (frozen steamed bread, pre-steamed steamed bread, proofed-frozen dough, fermented-frozen dough, frozen dough and cold storage dough technology) were compared with fresh steamed bread. The specific volume, spread ratio, whiteness and the parameters from texture profile analysis (TPA) were used to evaluate the physical properties. The results showed that technology of cold storage dough was the best for the steamed bread. Technology of frozen dough and frozen steamed bread were better technology. Technology of pre-steamed steamed bread, proofed-frozen dough and fermented-frozen dough which were used in the industry of bread commonly were not fit for steamed bread.

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7

Salas-Mellado, Myriam M., i Yoon Kil Chang. "Effect of formulation on the quality of frozen bread dough". Brazilian Archives of Biology and Technology 46, nr 3 (czerwiec 2003): 461–68. http://dx.doi.org/10.1590/s1516-89132003000300018.

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The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 10% trehalose had a beneficial effect on the cell survival rate for both the yeasts.

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Dodic, Jelena, Dusanka Pejin, Stevan Popov, Sinisa Dodic, Jasna Mastilovic i Jovanka Popov-Raljic. "Influence of addition of amylase preparation to dough on fermentative activity of baker's yeast". Zbornik Matice srpske za prirodne nauke, nr 108 (2005): 217–27. http://dx.doi.org/10.2298/zmspn0508217d.

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Dough samples with different content of amylases were investigated immediately after mixing and after 7, 14 and 30 days of frozen storage. The obtained results show that the fermentation time is shorter, both in fresh and frozen samples, when amylase sample 1 was added, compared to dough without enzymes. The addition of amylase 2 to dough resulted in minimal decrease of "rising" time, both is frozen and fresh dough samples. The rising time of fresh samples was shorter when amylase 3 was added to dough. The specific fermentative activity of fresh dough samples is increasing by about 10% compared to the control sample, for all amounts of amylase 1 and 2 added to the do- ugh. The fermentative activity of yeast in frozen samples increased by 5-10%, after keeping of dough with the addition of amylase 1 for 14 days. The specific fermentative activity of fresh dough samples increased compared to the control, for all amounts of added amylase 3 to the dough. In frozen dough samples the fermentative activity of yeast decreased by 10% for all added amounts of amylase 3. Baked goods made of fresh and frozen dough, prepared with the addition of amylase 1, are better than the ones made of control dough sample, considering all evaluated parameters.

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9

Zhang, Hua, Yanyan Zhang, Xintian Wang, Qisen Xiang, Yanhong Bai, Suyun Li i Lixin Yang. "Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough". Journal of Chemistry 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/4513410.

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In this paper, the effects of Bamboo shoot dietary fiber (BSDF) on the mechanical properties, moisture distribution, and microstructure of frozen dough were investigated. The state and distribution of water in frozen dough was determined by differential scanning calorimetry (DSC) and low-field nuclear magnetic resonance (LNMR) spectroscopy. The microstructure of frozen dough was studied. The structure of the gluten protein network found in wheat flour dough was studied by scanning electron microscopy (SEM). The result showed that the BSDF could significantly improve the viscoelasticity and extensibility of frozen dough after thawing in a dose-dependent manner. It was significantly improved with the increase in the addition amount of BSDF (P<0.05). DSC analysis showed that the freezable water content and thermal stability of frozen dough were increased after the addition of BSDF. LNMR analysis showed that the appropriate (<0.1%) addition amount of BSDF could significantly (P<0.05) decline the contents of bound water. Meanwhile, the loose bound water and free water were raised significantly (P<0.05) after the addition of BSDF. Moreover, the addition of BSDF induces arrangement of starch granule and gluten network in frozen dough. BSDF can be used as a novel quality improver of frozen dough.

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10

Pejin, Dusanka, Irena Dosanovic, Stevan Popov, Zvonimir Suturovic, Jovana Rankovic, Sinisa Dodic, Jelena Dodic i Vesna Vucurovic. "Influence of dough freezing on Saccharomyces cerevisiae metabolism". Zbornik Matice srpske za prirodne nauke, nr 113 (2007): 293–301. http://dx.doi.org/10.2298/zmspn0713293p.

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The need to freeze dough is increasing in bakery production. Frozen dough can be stored for a long time without quality change. The capacity of bakery production can be increased in this way, and in the same time, the night shifts can be decreased. Yeast cells can be damaged by freezing process resulting in poor technological quality of dough after defrostation (longer fermentation of dough). The influence of frozen storage time of dough on survival percentage of Saccharomyces cerevisiae was investigated. Dough samples were taken after 1, 7, 14 and 28 days of frozen storage at -20?C. After defrosting, at room temperature, samples were taken from the surface and the middle part of dough (under aseptic conditions), and the percentage of living S. cerevisiae cells was determined. During frozen storage of dough, the number of living S. cerevisiae decreased. After 28 days of frozen storage, the percentage of live cells on the surface and inside the dough was 53,1% and 54,95%, respectively. The addition of k-carragenan to dough increased the percentage of living cells in the middle part of dough up to 64,63%. Pure cultures, isolated from survived S. cerevisia cells in frozen dough by agar plates method (Koch's method), were multiplied in optimal liquid medium for yeasts. The content of cytochromes in S. cerevisiae cells was determined by spectrophotometric method. The obtained results showed that the content of cytochromes in survived S. cerevisiae cells was not affected by dough freezing process. Growth rate and fermentative activity (Einchor's method) were determined in multiplied cells.

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Cui, Tingting, Rui Liu, Tao Wu, Wenjie Sui i Min Zhang. "Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough". Polymers 11, nr 5 (2.05.2019): 794. http://dx.doi.org/10.3390/polym11050794.

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The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecular weight and the free sulfhydryl content of gluten proteins and the tensile properties of frozen dough all decreased. The addition of konjac glucomannan reduced the variations in the structural and rheological properties of gluten proteins/dough. Frozen dough with 2.5% added konjac glucomannan showed the highest water binding capacity and retarded the migration of water. Scanning electron microscopy and differential scanning calorimetry results also revealed that adding konjac glucomannan reduced the cracks and holes in the dough and enhanced its thermal stability. The correlations between mechanical characteristics and structure parameters further indicated that konjac glucomannan could not only stabilize the structures of gluten proteins but also bind free water to form more stable complexes, thereby retaining the rheological and tensile properties of the frozen dough.

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Muhardina, Virna. "Ulasan Ilmiah: Inovasi Dalam Proses Pembuatan Roti Menggunakan Perlakuan Pembekuan Untuk Menghasilkan Adonan Roti Beku". Jurnal Teknologi dan Industri Pertanian Indonesia 7, nr 1 (1.04.2015): 24–30. http://dx.doi.org/10.17969/jtipi.v7i1.2830.

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(A Review: An Innovation In Bread Making Process By Implementing Freezing Treatment To Produce Frozen Dough)ABSTRACT. Bread has spread out over the world becoming one of main staple food for society. The regular bread making process still has some limitations which are freshness, shelf life, and contamination of microbial spoilage in long storage period. Freezing treatment in producing frozen dough is considered as a proper technique to be applied in order to overcome those some drawbacks of common bread making process. There are two types of frozen dough which are unfermented frozen dough and fermented frozen dough. This technique may give effects to the physical and chemical properties of dough, such as yeast activity, starch, water and moisture content, and the formation of ice crystal. In order to inhibit undesirable changes, it needs to put more attention on three major points, which are pre-treatments before freezing, additional ingredients, and controlling the storage condition.

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Teotônio, Daniela de Oliveira, Bárbara Alana Fonseca da Costa, Paula Thamara Goecking Gomes, Mariana Pereira Santos, Erick Flávio Guimarães Amaral, Maria Teresa Pedrosa Silva Clerici, Maria Gabriela Vernaza Leoro i Marcio Schmiele. "Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality." Research, Society and Development 10, nr 3 (21.03.2021): e44510313556. http://dx.doi.org/10.33448/rsd-v10i3.13556.

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People with celiac disease, wheat allergy, and non-celiac gluten sensitivity required bakery products without gluten. However, gluten-free bread has a high rate of starch retrogradation during shelf life, resulting in loss of softness in the bread crumbs. The inclusion of frozen doughs for gluten-free bread can provide a feasible solution to increase product supply with high technological and sensory quality, providing fresh bread with uniform characteristics. The biggest challenge in the frozen dough for gluten-free bread is related to the high amount of water added to the dough (70-120 % - flour basis) because the ice crystals formed during the freezing step can cause damage to yeast. The use of cryoprotectants in the dough is an alternative for preserving yeast during freezing and cold chain maintenance. This study aimed to evaluate the behavior of fructo-oligosaccharide, hydrolyzed soy protein, and yeast extract as a cryoprotectant in the gluten-free frozen dough and the evaluation of bread quality. Through the Response Surface Methodology, using a Simplex-Centroid Mixture Design, the cryoprotectants were evaluated up to a concentration of 5 % (flour basis) with freezing of the dough for 7 days at -18 °C. The results showed that with the use of cryoprotectants, there was an increase in volume increase of the doughs, in the specific volume of the bread, and the softness of the crumb. The use of 69 % fructo-oligosaccharide and 31 % hydrolyzed soy protein, without the yeast extract, was considered as the optimal formulation for the tested cryoprotectants, with a probability of 79.60 % of success obtained by the desirability function. These levels promoted a better biopreservation of yeast fermentation power and resulting in an improved crumb softness and specific volume at 46 and 40 %, respectively, compared to the standard sample.

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Ke, Yuan, Yangyang Wang, Wenping Ding, Yue Leng, Qingyun Lv, Heng Yang, Xuedong Wang i Beibei Ding. "Effects of inulin on protein in frozen dough during frozen storage". Food & Function 11, nr 9 (2020): 7775–83. http://dx.doi.org/10.1039/d0fo00461h.

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Kaino, Tomohiro, Tetsuya Tateiwa, Satomi Mizukami-Murata, Jun Shima i Hiroshi Takagi. "Self-Cloning Baker's Yeasts That Accumulate Proline Enhance Freeze Tolerance in Doughs". Applied and Environmental Microbiology 74, nr 18 (18.07.2008): 5845–49. http://dx.doi.org/10.1128/aem.00998-08.

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ABSTRACT We constructed self-cloning diploid baker's yeast strains by disrupting PUT1, encoding proline oxidase, and replacing the wild-type PRO1, encoding γ-glutamyl kinase, with a pro1(D154N) or pro1(I150T) allele. The resultant strains accumulated intracellular proline and retained higher-level fermentation abilities in the frozen doughs than the wild-type strain. These results suggest that proline-accumulating baker's yeast is suitable for frozen-dough baking.

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Filipovic, Jelena, Nada Filipovic i Vladimir Filipovic. "The effects of commercial fibres on frozen bread dough". Journal of the Serbian Chemical Society 75, nr 2 (2010): 195–207. http://dx.doi.org/10.2298/jsc1002195f.

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The daily intake of dietary fibres in highly industrialized countries is at a low level and, therefore, adversely affecting human health. The objective of this research was to analyze the influence of different commercial fibres (originating from sugar beet pulp fibrex, and Jerusalem artichoke inulin HPX and GR) in yeast dough at a level of 5 %, on the rheological properties of dough and the quality of bread during frozen storage. Frozen dough characteristics were determined using a Brabender maturograph and test baking was followed according the AACC procedure. The dough was frozen at -18?C and stored over a period of 60 days. The results concerning the dough (proving time and stability) and bread quality (volume and crumb quality) were statistically analyzed by multivariance Manova and discriminative analysis, which indicated that there was a significant difference between dough without fibres and dough with different fibres (fibrex, inulin HPX and GR). The discrimination coefficient points that the greatest influence of fibres on the final proof and proving stability is after 30 days (6.250) and after 0 days (6.158), respectively, but the greatest influence of fibres on bread volume and bread crumb quality (15.488 and 3.638, respectively) can be expected on non frozen dough, due to above mention their adverse the effect on gluten network.

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Sharadanant, R., i K. Khan. "Effect of Hydrophilic Gums on Frozen Dough. I. Dough Quality". Cereal Chemistry Journal 80, nr 6 (listopad 2003): 764–72. http://dx.doi.org/10.1094/cchem.2003.80.6.764.

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Selomulyo, Vania Octaviani, i Weibiao Zhou. "Frozen bread dough: Effects of freezing storage and dough improvers". Journal of Cereal Science 45, nr 1 (styczeń 2007): 1–17. http://dx.doi.org/10.1016/j.jcs.2006.10.003.

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Boeriu, Adriana Elena, Carmen Liliana Badarau, Cristina Maria Canja i Gavrila Calefariu. "Effect of Red Lentil Flour Addition on Total Polyphenols Content and Antioxidant Capacity of Frozen Dough Bread". Revista de Chimie 71, nr 10 (3.11.2020): 108–17. http://dx.doi.org/10.37358/rc.20.10.8355.

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The fortification of frozen dough improved with addition of pulse flour - red lentil flour in various proportions (15% and 30%) was analyzed in order to raise the protein content, total polyphenol content (TPC) and antioxidant capacity (expressed using DPPH and CUPRAC methods) of wheat bread obtained from frozen dough. The high-protein, phenolic and flavonoid compounds potential of red lentil was considered for expanding the range of products obtained from frozen dough and physicochemical attributes (acidity, moisture porosity and ash content) were analyzed. Results showed that the bread formulated with 30% red lentil flour had the highest antioxidant capacity. The protein content showed higher values for samples with fortification, freezing treatment not affecting the content. The results denoted that enrichment of wheat dough with red lentil flour significantly increases the levels of polyphenols and the antioxidant activity of the final products. A strong increasement of phenolic compounds content was observed for the frozen samples, differences between fermented and unfermented samples and frozen and unfrozen samples varying significantly.

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Teunissen, Aloys, Françoise Dumortier, Marie-Françoise Gorwa, Jürgen Bauer, An Tanghe, Annie Loïez, Peter Smet, Patrick Van Dijck i Johan M. Thevelein. "Isolation and Characterization of a Freeze-Tolerant Diploid Derivative of an Industrial Baker's Yeast Strain and Its Use in Frozen Doughs". Applied and Environmental Microbiology 68, nr 10 (październik 2002): 4780–87. http://dx.doi.org/10.1128/aem.68.10.4780-4787.2002.

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ABSTRACT The routine production and storage of frozen doughs are still problematic. Although commercial baker's yeast is highly resistant to environmental stress conditions, it rapidly loses stress resistance during dough preparation due to the initiation of fermentation. As a result, the yeast loses gassing power significantly during storage of frozen doughs. We obtained freeze-tolerant mutants of polyploid industrial strains following screening for survival in doughs prepared with UV-mutagenized yeast and subjected to 200 freeze-thaw cycles. Two strains in the S47 background with a normal growth rate and the best freeze tolerance under laboratory conditions were selected for production in a 20-liter pilot fermentor. Before frozen storage, the AT25 mutant produced on the 20-liter pilot scale had a 10% higher gassing power capacity than the S47 strain, while the opposite was observed for cells produced under laboratory conditions. AT25 also retained more freeze tolerance during the initiation of fermentation in liquid cultures and more gassing power during storage of frozen doughs. Other industrially important properties (yield, growth rate, nitrogen assimilation, and phosphorus content) were very similar. AT25 had only half of the DNA content of S47, and its cell size was much smaller. Several diploid segregants of S47 had freeze tolerances similar to that of AT25 but inferior performance for other properties, while an AT25-derived tetraploid, TAT25, showed only slightly improved freeze tolerance compared to S47. When AT25 was cultured in a 20,000-liter fermentor under industrial conditions, it retained its superior performance and thus appears to be promising for use in frozen dough production. Our results also show that a diploid strain can perform at least as well as a tetraploid strain for commercial baker's yeast production and usage.

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Moshkin, A. V. "FROZEN DOUGH AND PRODUCTS FROM IT". AGRO-INDUSTRIAL TECHNOLOGIES OF THE CENTRAL RUSSIA 10, nr 4 (listopad 2018): 30–34. http://dx.doi.org/10.24888/2541-7835-2018-10-30-34.

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Shima, Jun, Akihiro Hino, Chie Yamada-Iyo, Yasuo Suzuki, Ryouichi Nakajima, Hajime Watanabe, Katsumi Mori i Hiroyuki Takano. "Stress Tolerance in Doughs of Saccharomyces cerevisiae Trehalase Mutants Derived from Commercial Baker’s Yeast". Applied and Environmental Microbiology 65, nr 7 (1.07.1999): 2841–46. http://dx.doi.org/10.1128/aem.65.7.2841-2846.1999.

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ABSTRACT Accumulation of trehalose is widely believed to be a critical determinant in improving the stress tolerance of the yeastSaccharomyces cerevisiae, which is commonly used in commercial bread dough. To retain the accumulation of trehalose in yeast cells, we constructed, for the first time, diploid homozygous neutral trehalase mutants (Δnth1), acid trehalase mutants (Δath1), and double mutants (Δnth1 ath1) by using commercial baker’s yeast strains as the parent strains and the gene disruption method. During fermentation in a liquid fermentation medium, degradation of intracellular trehalose was inhibited with all of the trehalase mutants. The gassing power of frozen doughs made with these mutants was greater than the gassing power of doughs made with the parent strains. The Δnth1 and Δath1strains also exhibited higher levels of tolerance of dry conditions than the parent strains exhibited; however, the Δnth1 ath1 strain exhibited lower tolerance of dry conditions than the parent strain exhibited. The improved freeze tolerance exhibited by all of the trehalase mutants may make these strains useful in frozen dough.

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Kovaleva, A. E., E. A. Pyanikova i E. D. Tkacheva. "Improving the recipe and technology of wheat bread with apple pomace". Proceedings of the Voronezh State University of Engineering Technologies 82, nr 2 (18.09.2020): 61–66. http://dx.doi.org/10.20914/2310-1202-2020-2-61-66.

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The effect of apple raw material (powder from apple pomace and frozen apple pomace) on the duration of individual operations of the technological process of the straight method of wheat bread production, such as the kneading duration, the number of punchings, the duration of the dough fermentation and dough pieces proofing, was investigated in the work. As studies showed, when using secondary apple raw materials in wheat bread production, the amount of yeast must be increased to 3-4%, compared to 1-2% introduced to the control sample. When kneading the dough, apple pomace powder is mixed with dry ingredients according to the developed recipes. When preparing the dough, freshly frozen apple pomace must first be soaked in a mixture of vegetable oil and warm water (water temperature is 28-30 ?) with constant stirring and bringing to a homogeneous consistency and the pomace complete defrosting. The degree of influence of products from the secondary apple raw materials on the technological process and bread quality depend on the type and quantity of the product added to the dough (apple powder or frozen apple pomace is used). The amount of water was also increased by replacing part of the premium wheat flour with buckwheat flour and apple pomace powder. While using fresh frozen apple pomace, the amount of water was reduced, the other ingredients in the recipe were not changed. The additives put to the recipe stimulate the dough fermentation process and reduce it. At the same time, the duration of the dough maturation and the proofing operations are reduced. The addition of fresh frozen apple pomace improves the porosity and taste of bread to a greater extent..

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Shima, Jun, Yuko Sakata-Tsuda, Yasuo Suzuki, Ryouichi Nakajima, Hajime Watanabe, Shinichi Kawamoto i Hiroyuki Takano. "Disruption of the CAR1 Gene Encoding Arginase Enhances Freeze Tolerance of the Commercial Baker's Yeast Saccharomyces cerevisiae". Applied and Environmental Microbiology 69, nr 1 (styczeń 2003): 715–18. http://dx.doi.org/10.1128/aem.69.1.715-718.2003.

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ABSTRACT The effect of intracellular charged amino acids on freeze tolerance in doughs was determined by constructing homozygous diploid arginase-deficient mutants of commercial baker's yeast. An arginase mutant accumulated higher levels of arginine and/or glutamate and showed increased leavening ability during the frozen-dough baking process, suggesting that disruption of the CAR1 gene enhances freeze tolerance.

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Hidas, Karina Ilona, Adrienn Tóth, Eszter Hamar, Ivett Jakab, László Friedrich i Csaba Németh. "Effect of cryogenic freezing on the textural and sensoric properties of donuts". Review on Agriculture and Rural Development 8, nr 1-2 (26.05.2019): 29–34. http://dx.doi.org/10.14232/rard.2019.1-2.29-34.

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Cryogenic freezing is a mild freezing technology due to the formation of small ice crystals. This preservation technology is well applicable for increasing the shelf life of bakery products. In our experiment, we made donut samples of matured dough, traditional dough with pork fat, and dough with increased fibre content made by adding flaxseed flour. They were fried in palm oil and also in high oleic sunflower oil. Donuts were frozen in liquid nitrogen for 60 seconds and they underwent a storage of 7 days at -18°C. Thawing at room temperature and thawing in oven were tested. We investigated how freezing, frozen storage and different thawing processes affect sample texture by penetration. The effect of freezing on water activity and sensory properties were also investigated. In our experiment we found that cryogenic freezing influenced the texture of prepared donuts, but sensory evaluation have shown that this does not lead to a decrease in popularity. In addition, a slight decrease in water activity was observed after freezing and thawing. Heating in oven proved to be the better method for the thawing process of donuts based on sensory properties of products. In addition, consumers preferred the increased fibre content of doughs.

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AIBARA, Shigeo, Noriko OGAWA i Masaaki HIROSE. "Microstructures of Bread Dough and the Effects of Shortening on Frozen Dough". Bioscience, Biotechnology, and Biochemistry 69, nr 2 (1.01.2005): 397–402. http://dx.doi.org/10.1271/bbb.69.397.

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Zounis, S., K. J. Quail, M. Wootton i M. R. Dickson. "Effect of Final Dough Temperature on the Microstructure of Frozen Bread Dough". Journal of Cereal Science 36, nr 2 (wrzesień 2002): 135–46. http://dx.doi.org/10.1006/jcrs.2001.0407.

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TAKANO, Hiroyuki. "Freeze-Tolerant Yeast for Frozen Dough Method". JOURNAL OF THE BREWING SOCIETY OF JAPAN 84, nr 2 (1989): 88–94. http://dx.doi.org/10.6013/jbrewsocjapan1988.84.88.

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Ribotta, Pablo D., Alberto E. León i María Cristina Añón. "Effects of Yeast Freezing in Frozen Dough". Cereal Chemistry Journal 80, nr 4 (lipiec 2003): 454–58. http://dx.doi.org/10.1094/cchem.2003.80.4.454.

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Huen, Julien, Christian Weikusat, Maddalena Bayer-Giraldi, Ilka Weikusat, Linda Ringer i Klaus Lösche. "Confocal Raman microscopy of frozen bread dough". Journal of Cereal Science 60, nr 3 (listopad 2014): 555–60. http://dx.doi.org/10.1016/j.jcs.2014.07.012.

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Hozová, B., J. Jančovičová, L. Dodok, V. Buchtová i L. Staruch. "Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology". Czech Journal of Food Sciences 20, No. 6 (19.11.2011): 215–22. http://dx.doi.org/10.17221/3534-cjfs.

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The improving effect on the quality of final products has been studied of the enzyme transglutaminase added in two concentrations, i.e. 4.5 mg or 7.5 mg/300 g of flour destined for the preparation of pastry dough. Changes of the sensory (sensory profile), nutritional (the contents of amino acids, especially that of lysine), and microbiological quality (total count, yeasts, moulds) were investigated as well as those of aw and pH values of the pastry produced from the freezer-stored dough (–18 ± 2°C). It has been found that the sensory quality is favourably affected by the addition of transglutaminase (TGM) in the amount of 4.5 mg/300 g of flour and on the other hand that the protective effect on lysine increases if the applied TGM concentration is higher (7.5 mg per 300 g of flour). The microbiological quality, the pH and aw values of dough, and the products have satisfied the criteria for the sanitary and hygienic requirements.  

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32

Akbarian, Mina, Mohammad Sadegh Mardanian Dehkordi, Nila Ghasemkhani, Mahdis Koladoozi, Omid Niknam i Afsaneh Morshedi. "Hydrocolloids and Cryoprotectant used in Frozen Dough and Effect of Freezing on Yeast Survival and Dough Structure: A Review". International Journal of Life Sciences 9, nr 3 (28.04.2015): 1–7. http://dx.doi.org/10.3126/ijls.v9i3.12439.

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Advantages of freezing of dough are reduction of losses caused by aging of products. But freezing deteriorates the baking quality of frozen bread dough. These include gradual loss of the dough strength, reduced yeast activity and deterioration in the texture of the final product. The negative effects of freezing and defrosting of dough can be reduced by incorporating hydrocolloids in dough. Furthermore Biogenic ice nucleators, such as extracellular ice nucleators (ECINs) isolated from Erwinia herbicola, are a group of lipoglyco proteinsthat has been demonstrated to minimize the supercooling. Ice nucleation materials function as heterogeneous ice nucleators to minimize the supercooling of water. Mechanism of cryoprotective effects from extracellular ice nucleators was possibly that ECINs helped in preserving the viability of yeast cells during freeze/thaw cycles. At the end of this study we reviewed the ultrasound-assisted freezing; this method can improve the quality of frozen food without the need for additional additives. DOI: http://dx.doi.org/10.3126/ijls.v9i3.12439 International Journal of Life Sciences 9 (3): 2015; 1-7

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Bao, Yu Ru, Xian Lun Wang i Shun Cheng Ren. "Emulsifier’s Influence on the Quality of Frozen Dough". Advanced Materials Research 343-344 (wrzesień 2011): 423–29. http://dx.doi.org/10.4028/www.scientific.net/amr.343-344.423.

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The study focused on the effect of four emulsifier ssl-csl, three monoesters, the single glyceride, the sugar ester for the quality of frozen dough steamed bread. We found the best percentage of additives through a single factor experiment and orthogonal experiment .The results showed that: the best formula was 0.2% ssl-csl, 0.25% three monoesters, 0.25% single glycerides, 0.5% sucrose ester. This compound emulsifier can improve the toughness of steamed bread, all indications were ideal.

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34

Loveday, Simon M., Victor T. Huang, David S. Reid i Ray J. Winger. "Water Dynamics in Fresh and Frozen Yeasted Dough". Critical Reviews in Food Science and Nutrition 52, nr 5 (maj 2012): 390–409. http://dx.doi.org/10.1080/10408398.2010.500265.

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Rosell, Cristina M., i Manuel Gómez. "Frozen Dough and Partially Baked Bread: An Update". Food Reviews International 23, nr 3 (22.06.2007): 303–19. http://dx.doi.org/10.1080/87559120701418368.

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Simmons, Amber L., Kelly B. Smith i Yael Vodovotz. "Soy ingredients stabilize bread dough during frozen storage". Journal of Cereal Science 56, nr 2 (wrzesień 2012): 232–38. http://dx.doi.org/10.1016/j.jcs.2012.05.007.

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Gerardo-Rodríguez, Jesús Enrique, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Ana Irene Ledesma- Osuna, Elizabeth Carvajal-Millan, Jaime López-Cervantes, Francisco Vásquez-Lara i María Irene Silvas-García. "VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS". Biotecnia 21, nr 1 (23.12.2018): 68–78. http://dx.doi.org/10.18633/biotecnia.v21i1.815.

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Rheological studies in food have shown chemical changes during their preparation process. In bread making, dough viscoelasticity studies reflect the chemical changes produced by the baking process, which in turn modifies bread volume. The aim of this research was to study the effect of the freezing rate, part-baking and storage time on the viscoelastic properties and specific volume of part-baked bread and the specific volume of bread completely baked. We prepared water-flour dough for viscoelastic evaluations. Formulated dough for part-baked bread was baked for 0, 3 or 6 min, frozen at two freezing rates: slow (0.15°C/min) or fast (1.45°C/min) and stored for 56 days. Every 14 days, par-baked bread frozen samples were thawed for rheological evaluations including: elastic moduli (G´), viscous moduli (G¨) and Tan δ. Another part of the thawed samples was re-baked (complete baked) to complete 10 min and the specific volume of bread was measured. We used a 3x2x5 factorial design experiment. An analysis of variance was carried out with 95% confidence level. The elastic moduli (G’) increased with part-baking time. Part-baking time decreased Tan δ, increasing the elasticity in dough and part-baked bread. Part-baking time decreased gelatinization temperature peak in all frozen storage time. A longer storage time resulted in an increase in the elasticity of dough and part-baked bread. The specific volume of bread increased with part-baking time, however, this parameter decreased with storage time.

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38

Mezaize, S., S. Chevallier, A. Le-Bail i M. de Lamballerie. "Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread quality". Food Research International 43, nr 8 (październik 2010): 2186–92. http://dx.doi.org/10.1016/j.foodres.2010.07.030.

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Filipovic, Jelena, Stevan Popov i Nada Filipovic. "The behavior of different fibers at bread dough freezing". Chemical Industry and Chemical Engineering Quarterly 14, nr 4 (2008): 257–59. http://dx.doi.org/10.2298/ciceq0804257f.

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Three different types of commercial fibers (inulin originated from artichoke with long and short molecule chains and Fibrex - originated from sugar beet) were incorporated into the dough formula as flour supplements at the level of 5 %. The influence of fiber characteristics on yeast dough (proving time and stability) and bread quality (volume and crumb quality) during 60 days freezing is presented. Data show that the addition of fibers in frozen yeast dough is positively contributing to preserving the quality of the final product and their influence depends on the characteristics of fibers.

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40

Tao, Han, Pei Wang, Fengfeng Wu, Zhengyu Jin i Xueming Xu. "Effect of freezing rate on rheological, thermal and structural properties of frozen wheat starch". RSC Advances 6, nr 100 (2016): 97907–11. http://dx.doi.org/10.1039/c6ra11287k.

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Kenijz, Nadezhda, Anton Nesterenko i Maya Zayats. "Cryoprotectants in the Technology for the Production of Frozen Bakery Products". Food Industry 4, nr 4 (19.12.2019): 23–29. http://dx.doi.org/10.29141/2500-1922-2019-4-4-3.

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Recently, Russia has actively developed production of semi-finished and semi-finished products with the possibility of bringing it to readiness. During the freezing process of ice crystals that damage the yeast cell and reduce the strength of the dough. A man uses cryoprotectants to reduce the amount of ice. The paper presents the study results of the functional, technological and rheological properties of the dough blank using cryoprotectants, and the influence of cryoprotectants on the structure of frozen semi-finished products. For the first time, an NMR analyzer was used to analyze the water-absorbing ability of flour.

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42

Sahlstrøm, S., A. O. Nielsen, E. M. Færgestad, P. Lea, W. J. Park i M. R. Ellekjær. "Effect of Dough Processing Conditions and DATEM on Norwegian Hearth Bread Prepared from Frozen Dough". Cereal Chemistry Journal 76, nr 1 (styczeń 1999): 38–44. http://dx.doi.org/10.1094/cchem.1999.76.1.38.

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Bail, A. Le, C. Grinand, S. Le Cleach, S. Martinez i E. Quilin. "Influence of storage conditions on frozen French bread dough". Journal of Food Engineering 39, nr 3 (luty 1999): 289–91. http://dx.doi.org/10.1016/s0260-8774(98)00167-8.

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INOUE, Yoshifumi. "Relationship between Rheological and Baking Properties of Frozen Dough." journal of the japanese society for cold preservation of food 21, nr 4 (1995): 239–47. http://dx.doi.org/10.5891/jafps1987.21.239.

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Giannou, Virginia, i Constantina Tzia. "Cryoprotective Role of Exogenous Trehalose in Frozen Dough Products". Food and Bioprocess Technology 1, nr 3 (14.09.2007): 276–84. http://dx.doi.org/10.1007/s11947-007-0008-z.

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Rashidi, Afshin, Mehri HadiNezhad, Naser Rajabzadeh, Mohammad-Saied Yarmand i Sarah Nemati. "Frozen baguette bread dough I. Rheological behavior during storage". Journal of Cereal Science 72 (listopad 2016): 24–29. http://dx.doi.org/10.1016/j.jcs.2016.08.014.

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Dodić, J., D. Pejin, S. Dodić, S. Popov, J. Mastilović, J. Popov-Raljić i S. Zivanovic. "Effects of Hydrophilic Hydrocolloids on Dough and Bread Performance of Samples Made from Frozen Doughs". Journal of Food Science 72, nr 4 (maj 2007): S235—S241. http://dx.doi.org/10.1111/j.1750-3841.2007.00337.x.

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Kłosok, Konrad, Renata Welc, Emilia Fornal i Agnieszka Nawrocka. "Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods". Molecules 26, nr 2 (19.01.2021): 508. http://dx.doi.org/10.3390/molecules26020508.

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This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins including analysis of amide I and III bands, conformation of disulphide bridges, behaviour of tyrosine and tryptophan residues, and water populations. Changes in the gluten structure can be studied as an effect of dough mixing in different conditions (e.g., hydration level, temperature), dough freezing and frozen storage as well as addition of different compounds to the dough (e.g., dough improvers, dietary fibre preparations, polysaccharides and polyphenols). Additionally, effect of above mentioned factors can be determined in a common wheat dough, model dough (prepared from reconstituted flour containing only wheat starch and wheat gluten), gluten dough (lack of starch), and in gliadins and glutenins. The samples were studied in the hydrated state, in the form of powder, film or in solution. Analysis of the studies presented in this review indicates that an adequate amount of water is a critical factor affecting gluten structure.

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Tanghe, An, Patrick Van Dijck, Didier Colavizza i Johan M. Thevelein. "Aquaporin-Mediated Improvement of Freeze Tolerance of Saccharomyces cerevisiae Is Restricted to Rapid Freezing Conditions". Applied and Environmental Microbiology 70, nr 6 (czerwiec 2004): 3377–82. http://dx.doi.org/10.1128/aem.70.6.3377-3382.2004.

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ABSTRACT Previous observations that aquaporin overexpression increases the freeze tolerance of baker's yeast (Saccharomyces cerevisiae) without negatively affecting the growth or fermentation characteristics held promise for the development of commercial baker's yeast strains used in frozen dough applications. In this study we found that overexpression of the aquaporin-encoding genes AQY1-1 and AQY2-1 improves the freeze tolerance of industrial strain AT25, but only in small doughs under laboratory conditions and not in large doughs under industrial conditions. We found that the difference in the freezing rate is apparently responsible for the difference in the results. We tested six different cooling rates and found that at high cooling rates aquaporin overexpression significantly improved the survival of yeast cells, while at low cooling rates there was no significant effect. Differences in the cultivation conditions and in the thawing rate did not influence the freeze tolerance under the conditions tested. Survival after freezing is determined mainly by two factors, cellular dehydration and intracellular ice crystal formation, which depend in an inverse manner on the cooling velocity. In accordance with this so-called two-factor hypothesis of freezing injury, we suggest that water permeability is limiting, and therefore that aquaporin function is advantageous, only under rapid freezing conditions. If this hypothesis is correct, then aquaporin overexpression is not expected to affect the leavening capacity of yeast cells in large, industrial frozen doughs, which do not freeze rapidly. Our results imply that aquaporin-overexpressing strains have less potential for use in frozen doughs than originally thought.

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Woo, Seung-Hye, Ji-Soo Kim, Hyun-Mo Jeong, Yu-Jeong Shin, Jung-Sun Hong, Hee-Don Choi i Jae-Hoon Shim. "Development of Freeze-Thaw Stable Starch through Enzymatic Modification". Foods 10, nr 10 (25.09.2021): 2269. http://dx.doi.org/10.3390/foods10102269.

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The use of unmodified starch in frozen foods can cause extremely undesirable textural changes after the freeze-thaw process. In this study, using cyclodextrin glucanotransferase (CGTase) and branching enzymes, an amylopectin cluster with high freeze-thaw stability was produced, and was named CBAC. It was found to have a water solubility seven times higher, and a molecular weight 77 times lower, than corn starch. According to the results of a differential scanning calorimetry (DSC) analysis, dough containing 5% CBAC lost 19% less water than a control dough after three freeze-thaw cycles. During storage for 7 days at 4 °C, bread produced using CBAC-treated dough exhibited a 14% smaller retrogradation peak and 37% less hardness than a control dough, suggesting that CBAC could be a potential candidate for clean label starch, providing high-level food stability under repeated freeze-thaw conditions.

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