Effects of freezing treatments on the fermentative activity and gluten network integrity of sweet dough

LWT

Volumn 46, Issue 1, 2012, Pages 118-126

  Meziani, Smail ^a,b   Ioannou, Irina ^a   Jasniewski, Jordane ^a   Belhaj, Nabila ^a   Muller, Jean Marc ^b   Ghoul, Mohamed ^a   Desobry, Stéphane ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b Coco LM Company ^*  (France)

Author keywords

Freezing; Freezing rate; Gluten network; Sweet dough; TEM; Yeast

Indexed keywords

LIQUEFIED GASES; LIQUID NITROGEN; OSMOSIS; PRESSURE EFFECTS; TRANSMISSION ELECTRON MICROSCOPY; YEAST;

FREEZING RATE; FREEZING TREATMENTS; FROZEN DOUGHS; ICE CRYSTALS; NETWORK INTEGRITY; SWEET DOUGH; VOLUME LOSS; YEAST VIABILITY;

FREEZING;

EID: 83955163669     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.10.017     Document Type: Article

References (40)

1. Abd El-Hady E.A., El-Samahy S.K., Brümmer J.M. Effect of oxidants, sodium-stearoyl-2-lactylate and their mixtures on rheological and baking properties of nonprefermented frozen doughs. LWT - Food Science and Technology 1999, 32(7):446-454.
2. Angioloni A., Balestra F., Pinnavaia G.G., Rosa M.D. Small and large deformation tests for the evaluation of frozen dough viscoelastic behaviour. Journal of Food Engineering 2008, 87(4):527-531.
3. Asghar A., Anjum F.M., Allen J.C. Utilization of dairy byproduct proteins, surfactants, and enzymes in Frozen Dough. Critical Reviews in Food Science and Nutrition 2011, 51(4):374-382.
4. Asghar A., Anjum F.M., Allen J.C., Daubert C.R., Rasool G. Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough. Food Hydrocolloids 2009, 23(7):1687-1692.
5. Autio K., Sinda E. Frozen doughs: rheological changes and yeast viability. Cereal Chemistry 1992, 69(4):409-413.
6. Beney L., Martinez de Maranon I., Marechal P.-A., Gervais P. Influence of thermal and osmotic stresses on the viability of the yeast Saccharomyces cerevisiae. International Journal of Food Microbiology 2000, 55(1-3):275-279.
7. Berland S., Launay B. Rheological properties of wheat flour doughs in steady and dynamic shear: effect of water content and some additives. Cereal Chemistry 1995, 72(1):48-52.
8. Casey G.P., Foy J.J. Yeast performance in frozen doughs and strategies for improvement. Frozen and Refrigerated Doughs and Batters 1995, 19-51.
9. Chen C.S. Thermodynamic analysis of the freezing of bread. LWT - Food Science and Technology 1985, 18(3):192-196.
10. Chua K.J., Chou S.K. On the study of the freeze-thaw thermal process of a biological system. Applied Thermal Engineering 2009, 29(17-18):3696-3709.
11. Decock P., Cappelle S. Bread technology and sourdough technology. Trends in Food Science and Technology 2005, 16(1-3):113-120.
12. Dubois D.K., Blockcolsky D. Frozen bread dough, effect of dough mixing and thawing methods. American Institute of Baking 1986, 8(4):1-7.
13. Dumont F., Marechal P.-A., Gervais P. Influence of cooling rate on Saccharomyces cerevisiae destruction during freezing: unexpected viability at ultra-rapid cooling rates. Cryobiology 2003, 46(1):33-42.
14. George R.M. Freezing systems. Quality in frozen food 1997, 3-9. Chapman & Hall, New York. M.C. Erickson, Y.-C. Hung (Eds.).
15. Havet M., Mankai M., Le Bail A. Influence of the freezing condition on the baking performances of French frozen dough. Journal of Food Engineering 2000, 45(3):139-145.
16. Hsu K.H., Hoseney R.C., Seib P.A. Frozen dough. II. Effects of freezing and storing conditions on the stability of yeasted doughs. Cereal Chemistry 1979, 56(5):424-426.
17. International Institute of Refrigeration Recommendations for the processing and handling of frozen foods 1986, France, Paris, pp. 32-39. 3rd ed.
18. Kenny S., Wehrle K., Auty M., Arendt E.K. Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough. Cereal Chemistry 2001, 78(4):458-463.
19. Kline L., Sugihara T.F. Factors affecting the stability of frozen bread doughs. I. Prepared by the straight dough method. Baker's Digest 1968, 42(5):44-50.
20. Kontogiorgos V., Goff H.D., Kasapis S. Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks. Biomacromolecules 2007, 8(4):1293-1299.
21. Le Bail A.L., Grinand C., Cleach S.L., Martinez S., Quilin E. Influence of storage conditions on frozen French bread dough. Journal of Food Engineering 1999, 39(3):289-291.
22. Le Bail A., Havet M., Pasco M. Influence of the freezing rate and of storage duration on the gassing power of frozen bread dough. Hygiene, quality and safety in the cold chain and air conditioning 1998, 181-188. International Institute of Refrigeration, Nantes, France. Paris.
23. Lewis K. Programmed death in bacteria. Microbiology and Molecular Biology Reviews 2000, 64(3):503-514.
24. Lorenz K., Kulp K. Freezing of doughs for the production of bread and rolls in the US. Cereal Chemistry 1995, 134-153.
25. Lorenz K., Kulp K. Freezing of doughs for the production of breads and rolls in the United States. Frozen and Refrigerated Doughs and Batters 1995, 135-153.
26. Masovic, S.Jankovic, M. (2002). Quality changes of yeasted dough influenced by different freezing regime. In V. Chrz (Ed.), Cryogenics 2002. The seventh cryogenics 2002 IIR international conference proceedings, April 23-26 2002, Praha, Czech RepublicIcaris.
27. Mazur P., Schmidt J.J. Interactions of cooling velocity, temperature, and warming velocity on the survival of frozen and thawed yeast. Cryobiology 1968, 5(1):1-17.
28. Mazur P. Cryobiology: the freezing of biological systems. Science 1970, 168(3934):939-949.
29. Meryman H.T. Freezing injury and its prevention in living cells. Annual Review of Biophysics and Bioengineering 1974, 3(0):341-363.
30. Muldrew K., McGann L.E. Mechanisms of intracellular ice formation. Biophysical Journal 1990, 57(3):525-532.
31. Meziani S., Jasniewski J., Gaiani C., Ioannou I., Muller J.-M., Ghoul M., et al. Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough. Journal of Food Engineering 2011, 107(3-4):358-365.
32. Neyreneuf O., Delpuech B. Freezing experiments on yeasted dough slabs. Effects of cryogenic temperatures on the baking performance. Cereal Chemistry 1993, 70(1):109-111.
33. Olivera D.F., Salvadori V.O. Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta. Journal of Food Engineering 2009, 90(2):271-276.
34. Peighambardoust S.H., Fallah E., Hamer R.J., van der Goot A.J. Aeration of bread dough influenced by different way of processing. Journal of Cereal Science 2010, 51(1):89-95.
35. Phimolsiripol Y., Siripatrawan U., Tulyathan V., Cleland D.J. Effect of cold pre-treatment duration before freezing on frozen bread dough quality. International Journal of Food Science and Technology 2008, 43(10):1759-1762.
36. Ribotta P.D., Leon A.E., Anon M.C. Effects of yeast freezing in frozen dough. Cereal Chemistry 2003, 80(4):454-458.
37. Richie J.P., Abraham P., Leutzinger Y. Long-term stability of blood glutathione and cysteine in humans. Clinical Chemistry 1996, 42(7):1100-1105.
38. Rouille J., Le Bail A., Courcoux P. Influence of formulation and mixing conditions on breadmaking qualities of French frozen dough. Journal of Food Engineering 2000, 43(4):197-203.
39. Wolt M.J., D'Appolonia B.L. Factors involved in the stability of frozen dough. II. The effects of yeast type, flour type, and dough additives on frozen-dough stability. Cereal Chemistry 1984, 61(3):213-221.
40. Yi J., Kerr W.L. Combined effects of freezing rate, storage temperature and time on breaddough and baking properties. LWT - Food Science and Technology 2009, 42(9):1474-1483.