Effect of multiple freezing/thawing-modified wheat starch on dough properties and bread quality using a reconstitution system

Journal of Cereal Science

Volumn 69, Issue , 2016, Pages 132-137

  Tao, Han ^a   Zhang, Bao ^b   Wu, Fengfeng ^a   Jin, Zhengyu ^a   Xu, Xueming ^a  

^a JIANGNAN UNIVERSITY   (China)

^b HEFEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Freezing thawing; Reconstituted dough; Retrogradation; Wheat starch

Indexed keywords

EID: 84960102171     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2016.03.001     Document Type: Article

References (30)

1. Aguirre J.F., Osella C.A., Carrara C.R., Sánchez H.D., Buera M.d.P. Effect of storage temperature on starch retrogradation of bread staling. Starch Stärke 2011, 63:587-593.
2. Anon M., Bail A.l., Leon A., Hui Y., Cornillon P., Legaretta I., Lim M., Murrell K., Nip W.-K. Effect of freezing on dough ingredients. Handbook of Frozen Foods 2004, 571-580.
3. Autio K., Sinda E. Frozen doughs: rheological changes and yeast viability. Cereal Chem. 1992, 69:409-413.
4. Biliaderis C.G. The structure and interactions of starch with food constituents. Can. J. Physiol. Pharmacol. 1991, 69:60-78.
5. Chen L., Ren F., Zhang Z., Tong Q., Rashed M.M. Effect of pullulan on the short-term and long-term retrogradation of rice starch. Carbohydr. Polym. 2015, 115:415-421.
6. Goesaert H., Leman P., Delcour J.A. Model approach to starch functionality in bread making. J. Agric. Food Chem. 2008, 56:6423-6431.
7. Graßberger A., Schieberle P., Koehler P. Fractionation and reconstitution of wheat flour - effect on dough rheology and baking. Eur. Food Res. Technol. 2003, 216:204-211.
8. Gudmundsson M. Retrogradation of starch and the role of its components. Thermochim. Acta 1994, 246:329-341.
9. Hoover R. Starch retrogradation. Food Rev. Int. 1995, 11:331-346.
10. Jovanovich G., Zamponi R.A., Lupano C.E., Anon M.C. Effect of water content on the formation and dissociation of the amylose-lipid complex in wheat flour. J. Agric. Food Chem. 1992, 40:1789-1793.
11. Karim A.A., Norziah M., Seow C. Methods for the study of starch retrogradation. Food Chem. 2000, 71:9-36.
12. Larsson H., Eliasson A.C. Influence of the starch granule surface on the rheological behaviour of wheat flour dough. J. Texture Stud. 1997, 28:487-501.
13. León A., Durán E., de Barber C.B. A new approach to study starch changes occurring in the dough-baking process and during bread storage. Z. Leb. Forsch. A 1997, 204:316-320.
14. León A.E., Barrera G.N., Pérez G.T., Ribotta P.D., Rosell C.M. Effect of damaged starch levels on flour-thermal behaviour and bread staling. Eur. Food Res. Technol. 2006, 224:187-192.
15. Lu W., Grant L. Effects of prolonged storage at freezing temperatures on starch and baking quality of frozen doughs. Cereal Chem. 1999, 76:656-662.
16. Münzing K. DSC studies of starch in cereal and cereal products. Thermochim. Acta 1991, 193:441-448.
17. Marston P. Frozen Dough for Breadmaking 1978, Bakers Digest.
18. Meziani S., Jasniewski J., Gaiani C., Ioannou I., Muller J.-M., Ghoul M., Desobry S. Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough. J. Food Eng. 2011, 107:358-365.
19. Narsimhan G. Rheological methods in food process engineering. J. Food Eng. 1994, 23:249-250.
20. Rosell C.M., Gómez M. Frozen dough and partially baked bread: an update. Food Rev. Int. 2007, 23:303-319.
21. Sasaki T., Yasui T., Matsuki J. Effect of amylose content on gelatinization, retrogradation, and pasting properties of starches from waxy and nonwaxy wheat and their F1 seeds. Cereal Chem. 2000, 77:58-63.
22. Schoch T., French D. Studies on bread staling. 1. The role of starch. Cereal Chem. 1947, 24:231-249.
23. Szymonska J., Krok F., Tomasik P. Deep-freezing of potato starch. Int. J. Biol. Macromol. 2000, 27:307-314.
24. Tao H., Wang P., Ali B., Wu F., Jin Z., Xu X. Structural and functional properties of wheat starch affected by multiple freezing/thawing cycles. Starch Stärke 2015, 67:683-691.
25. Tao H., Wang P., Ali B., Wu F., Jin Z., Xu X. Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough. Food Chem. 2016, 190:588-593.
26. Tao H., Wang P., Wu F., Jin Z., Xu X. Particle size distribution of wheat starch granules in relation to baking properties of frozen dough. Carbohydr. Polym. 2016, 137:147-153.
27. Tao H., Wang P., Zhang B., Wu F., Jin Z., Xu X. A comparative study of sodium dodecyl sulfate and freezing/thawing treatment on wheat starch: the role of water absorption. Carbohydr. Polym. 2016, 143:149-154.
28. Yang Y., Song Y., Zheng Q. Rheological behaviors of doughs reconstituted from wheat gluten and starch. J. Food Sci. Technol. 2011, 48:489-493.
29. Yi J., Kerr W.L., Johnson J.W. Effects of waxy wheat flour and water on frozen dough and bread properties. J. Food Sci. 2009, 74:E278-E284.
30. Zobel H., Kulp K., Hebeda R., Zobel H. Baked Goods Freshness 1996, Marcel Deckker, New York, NY, USA.