Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough

The influence of vegetable shortening (VS) and emulsifiers (calcium stearoyl-2-lactylate (CSL) and polysorbate 80 (PS80)) on frozen French bread dough has been studied. Eight formulations without yeast were used with different quantities of VS, CSL and PS80. Dough was prepared by mixing all ingredie...

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Published inFood science & technology Vol. 38; no. 3; pp. 275 - 280
Main Authors Matuda, T.G., Parra, D.F., Lugão, A.B., Tadini, C.C.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.05.2005
Elsevier
Subjects
Biological and medical sciences
breads
differential scanning calorimetry
dough
DSC
emulsifiers
Food additives
Food industries
French bread
Frozen dough
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
shortenings
Textural properties
texture
thermal properties
water content
Textural properties
DSC
Frozen dough
French bread
Bakery product
Vegetables
Food additive
Emulsifier
Properties
Texture
Bread
French
Cereal product
Water content
Hydrogenated fat
Frozen product
Dough
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Abstract The influence of vegetable shortening (VS) and emulsifiers (calcium stearoyl-2-lactylate (CSL) and polysorbate 80 (PS80)) on frozen French bread dough has been studied. Eight formulations without yeast were used with different quantities of VS, CSL and PS80. Dough was prepared by mixing all ingredients in a dough mixer at two speeds. The fresh dough was divided into 60g pieces and molded. Fresh dough samples were also collected for water content and textural analyses. The dough pieces were packed, frozen in a freezer at −30°C and stored at −18°C up to 56 days. After 2, 7, 21, 28 and 56 days of frozen storage, samples were removed from the freezer, thawed at ambient temperature and textural analyses were conducted. The enthalpy of freezable water on fresh bread dough was determined by Differential Scanning Calorimetry (DSC) at the heating rate of 3°C/min, temperature range of −40°C to 20°C. The value of unfrozen water was 0.30–0.34g H2O/g solids and additives used during the storage up to 56 days significantly affected the textural properties of frozen dough.
AbstractList The influence of vegetable shortening (VS) and emulsifiers (calcium stearoyl-2-lactylate (CSL) and polysorbate 80 (PS80)) on frozen French bread dough has been studied. Eight formulations without yeast were used with different quantities of VS, CSL and PS80. Dough was prepared by mixing all ingredients in a dough mixer at two speeds. The fresh dough was divided into 60g pieces and molded. Fresh dough samples were also collected for water content and textural analyses. The dough pieces were packed, frozen in a freezer at −30°C and stored at −18°C up to 56 days. After 2, 7, 21, 28 and 56 days of frozen storage, samples were removed from the freezer, thawed at ambient temperature and textural analyses were conducted. The enthalpy of freezable water on fresh bread dough was determined by Differential Scanning Calorimetry (DSC) at the heating rate of 3°C/min, temperature range of −40°C to 20°C. The value of unfrozen water was 0.30–0.34g H2O/g solids and additives used during the storage up to 56 days significantly affected the textural properties of frozen dough.
Author Parra, D.F.
Matuda, T.G.
Lugão, A.B.
Tadini, C.C.
Author_xml – sequence: 1
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  surname: Matuda
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  organization: São Paulo University, Escola Politécnica, Food Engineering Laboratory, Chemical Engineering Department, P.O. Box 61548, São Paulo 05424-970, Brazil
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  organization: São Paulo University, Escola Politécnica, Food Engineering Laboratory, Chemical Engineering Department, P.O. Box 61548, São Paulo 05424-970, Brazil
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Cites_doi 10.1016/S0260-8774(99)00148-X
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Issue 3
Keywords Textural properties
DSC
Frozen dough
French bread
Bakery product
Vegetables
Food additive
Emulsifier
Properties
Texture
Bread
French
Cereal product
Water content
Hydrogenated fat
Frozen product
Dough
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Snippet The influence of vegetable shortening (VS) and emulsifiers (calcium stearoyl-2-lactylate (CSL) and polysorbate 80 (PS80)) on frozen French bread dough has been...
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SubjectTerms Biological and medical sciences
breads
differential scanning calorimetry
dough
DSC
emulsifiers
Food additives
Food industries
French bread
Frozen dough
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
shortenings
Textural properties
texture
thermal properties
water content
Title Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough
URI https://dx.doi.org/10.1016/j.lwt.2004.06.001
Volume 38
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