Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough

Journal of Food Engineering

Volumn 100, Issue 1, 2010, Pages 70-76

  Leray, Guénaelle ^a   Oliete, Bonastre ^a   Mezaize, Sandra ^a   Chevallier, Sylvie ^a   De Lamballerie, Marie ^a  

^a LUNAM UNIVERSITÉ   (France)

Author keywords

Amaranth; Dietary fibres; Freezing; Gluten free dough; Rheological properties; Wheat dough

Indexed keywords

AMARANTH; DIETARY FIBRE; GLUTEN-FREE; RHEOLOGICAL PROPERTY; WHEAT DOUGH;

FIBERS; FREEZING;

RHEOLOGY;

AMARANTHUS CAUDATUS; TRITICUM AESTIVUM;

EID: 77955716134     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.03.029     Document Type: Article

References (39)

1. A. Angioloni, F. Balestra, G.G. Pinnavaia, and M. Dalla Rosa Small and large deformation test for the evaluation of frozen dough viscoelastic behaviour Journal of Food Engineering 87 2008 527 531
2. AOAC, 1996. In: Cunniff, P. (Ed.), Official Methods of Analysis of AOAC International. AOAC International, Maryland, p. 1.
3. E. Armero, and C. Collar Texture properties of formulated wheat dough. Relationships with dough and bread technological quality Zeitschrift für Lebensmittel Untersuchung Forschung 204 1997 136 145
4. A. Asghar, F.M. Anjum, J.C. Allen, C.R. Daubert, and G. Rasool Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough Food Hydrocolloids 23 2009 1687 1692
5. A. Baier-Schenk, S. Handschin, M. von Schönau, A.G. Bittermann, T. Bächi, and B. Conde-petit In situ observation of the freezing process in wheat dough by confocal laser scanning microscopy (CLSM): formation of ice and changes in the gluten network Journal of Cereal Science 42 2005 255 260
6. M. Barcenas, C. Benedito, and C.M. Rosell Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage Food Hydrocolloids 18 2004 769 774
7. E. Berghofer, and R. Schoenlechner Grain amaranth P. Belton, J. Taylor, Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential 2002 Springer Verlag Berlin, Heidelberg, New York 219 260
8. P. Berglund, D. Shelton, and T. Freeman Frozen bread dough ultra structure as affected by duration of frozen storage and freeze-thaw cycles Cereal Chemistry 68 1991 105 107
9. M. Bhattacharya, T.M. Langstaff, and W.A. Berzonsky Effect of frozen storage and freeze-thaw cycles on the rheological and baking properties of frozen dough Food Research International 36 2003 365 372
10. A. Bot Differential scanning calorimetric study on the effects of frozen storage on gluten and dough Cereal Chemistry 80 2003 366 370
11. A. Bot, and D.W. de Bruijne Osmotic properties of gluten Cereal Chemistry 80 2003 366 370
12. M.C. Bourne Texture profile analysis Food Technology 32 7 1978 62 66
13. L.G. Carr, and C.C. Tadini Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread Lebensmittel Wissenchaft und Technologie 36 2003 609 614
14. H. Chen, G.L. Rubenthaler, and E.G. Schanus Effect of apple fibre and cellulose on the physical properties of wheat flour Journal of Food Science 53 1988 304 305
15. C. Collar, P. Andreu, J.C. Martinez, and E. Armero Optimisation of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study Food Hydrocolloids 13 1999 467 475
16. I. Demirkesen, B. Mert, G. Sumnu, and S. Sahin Rheological properties of gluten-free bread formulations Journal of Food Engineering 96 2010 295 303
17. P. Gelinas, I. Deaudelin, and M. Grenier Frozen dough: effects of dough shape, water content, and sheeting-molding conditions Cereal Foods World 40 1995 124 126
18. N. Genin, and F. René Analyse du rôle de la transition vitreuse dans les procédés de conservation agro-alimentaires Journal of Food Engineering 26 1995 391 408
19. V. Giannou, and C. Tzia Frozen dough bread: quality and textural behaviour during prolonged storage-prediction of final product characteristics Journal of Food Engineering 79 3 2007 929 934
20. M. Havet, M. Mankai, and A. Le Bail Influence of the freezing condition on the baking performances on French frozen dough Journal of Food Engineering 45 2000 139 145
21. B. Jiang, V. Kontogiorgos, S. Kasapis, and H.D. Goff Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures Journal of Food Engineering 89 2008 42 48
22. S. Kenny, K. Wehrle, T. Dennehy, and E.K. Arendt Correlation between empirical and fundamental rheology measurements and baking performance of frozen bread dough Cereal Chemistry 76 3 1999 421 425
23. A. Le Bail, C. Grinand, S. Le Cleach, S. Martinez, and E. Quilin Influence of storage conditions on frozen French bread dough Journal of Food Engineering 39 1999 289 291
24. G. Lorenzo, N.E. Zaritzky, and A.N. Califano Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: effect of hydrocolloids and lipid phase Journal of Cereal Science 50 2009 255 261
25. M. Mariotti, M. Lucisano, M. Ambrogina Pagani, and P.K.W. Ng The role of corn starch, amaranth flour, pea isolate and Psyllium flour on the rheological properties and the ultrastructure of gluten-free dough Food Research International 42 2009 963 975
26. T.G. Matuda, S. Chevallier, P. de-Alcântara-Pessôa-Filho, A. LeBail, and C. Tadini Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough Journal of Cereal Science 48 3 2008 741 746
27. M.H.B. Nunes, M.M. Moore, L.A.M. Ryan, and E.K. Arendt Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters European Food Research and Technology 228 2009 633 642
28. D. Peressini, and A. Sensidoni Effect of soluble dietary fibre addition on rheological and bread making properties of wheat dough Journal of Cereal Science 49 2009 190 201
29. A. Pruska-Kedzior, Z. Kedzior, M. Goracy, K. Pietrowska, A. Przybylska, and K. Spychalska Comparison of rheological, fermentative and baking properties of gluten-free dough formulations European Food Research and Technology 227 2008 1523 1536
30. J. Räsänen, J.M.V. Blanshard, J.R. Mitchell, W. Derbyshire, and K. Autio Properties of frozen wheat dough at subzero temperatures Journal of Cereal Science 28 1998 1 14
31. P.D. Ribotta, A.E. León, and M.C. Añón Effects of freezing and frozen storage of dough on bread quality Journal of Agricultural and Food Chemistry 49 2001 913 919
32. P.D. Ribotta, A.E. León, and M.C. Añón Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter Food Research International 36 2003 357 363
33. P.D. Ribotta, G.T. Pérez, A.E. León, and M.C. Añón Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough Food Hydrocolloids 18 2004 305 313
34. C.M. Rosell, J.A. Rojas, and C. Benedito de Barber Influence of hydrocolloids on dough rheology and bread quality Food Hydrocolloids 15 2001 75 81
35. V.O. Selomulyo, and W. Zhou Frozen bread dough: effects of freezing storage and dough improvers Journal of Cereal Science 45 2007 1 17
36. E.K. Varriano-Marston, J. Hsu, and J. Mahdi Rheological and structural changes in frozen dough Baker's Digest 54 1980 32 34
37. J. Wang, C.M. Rosell, and C. Benedito de Barber Effect of the addition of different fibres on wheat dough performance and bread quality Food Chemistry 79 2002 221 226
38. J. Yi, and W.L. Kerr Combined effects of freezing rate, storage temperature and time on bread dough and baking properties LWT - Food Science and Technology 42 2009 1474 1483
39. S. Zounis, K.J. Quail, M. Wooton, and M.R. Dickson Effect of final dough temperature on the microstructure of frozen bread dough Journal of Cereal Science 36 2002 135 146