Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

• Published in: Ciência e tecnologia de alimentos Vol. 37; no. 1; pp. 59 - 64
• Main Authors: GERARDO-RODRÍGUEZ, Jesús E., RAMÍREZ-WONG, Benjamín, LEDESMA-OSUNA, Ana I., MEDINA-RODRÍGUEZ, Concepción L., ORTEGA-RAMÍREZ, Refugio, SILVAS-GARCÍA, María I.
• Format: Journal Article
• Language: English; Portuguese
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 01.01.2017
• Subjects: FOOD SCIENCE & TECHNOLOGY; gluten viscoelasticity; frozen dough; trehalose; bread quality
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/1678-457x.00482

Abstract 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. CO2 production 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.