Effect of formulation on the quality of frozen bread dough
Autor(a) principal: | |
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Data de Publicação: | 2003 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da FURG (RI FURG) |
Texto Completo: | http://repositorio.furg.br/handle/1/4610 http://dx.doi.org/10.1590/S1516-89132003000300018 |
Resumo: | The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 10% trehalose had a beneficial effect on the cell survival rate for both the yeasts. |
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Effect of formulation on the quality of frozen bread doughBreadmakingFrozen doughFormulationThe main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 10% trehalose had a beneficial effect on the cell survival rate for both the yeasts.O principal objetivo deste trabalho foi determinar a influência da formulação na estabilidade da massa de pão durante a estocagem congelada. As massas para pão contendo glúten Vital e trealose foram submetidas a congelamento mecânico de -30o C e estocadas na forma congelada por 45 dias. Foram testados dois tipos de leveduras instantâneas: (A) para massas doces, e (B) para massas salgadas. Foram avaliados na massa, os efeitos da formulação, tipo de levedura e a estocagem congelada, pelas características de extensibilidade e a contagem de leveduras viáveis, e no pão, pelo volume específico, a dureza do miolo e as características tecnológicas. Somente o volume específico foi influenciado pelo tipo de levedura, mostrando o tipo A um melhor efeito do que o tipo B. A estocagem congelada influenciou negativamente o volume específico, a dureza do miolo e a pontuação tecnológica do pão. A adição de 10% de trealose mostrou um efeito benéfico na taxa de sobrevivência celular para ambos tipos de leveduras.2014-09-23T22:35:42Z2014-09-23T22:35:42Z2003info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfSALAS-MELLADO, Myriam de Las Mercedes; YOON, Kil Chang. Effect of formulation on the quality of frozen bread dough. Brazilian Archives of Biology and Technology, v. 46, n. 3, p. 461-468, 2003. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000300018&lng=en&nrm=iso&tlng=en>. Acesso em: 26 ago. 2014.1516-8913http://repositorio.furg.br/handle/1/4610http://dx.doi.org/10.1590/S1516-89132003000300018engSalas-Mellado, Myriam de las MercedesYoon, Kil Changinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURG2019-12-04T01:05:20Zoai:repositorio.furg.br:1/4610Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2019-12-04T01:05:20Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false |
dc.title.none.fl_str_mv |
Effect of formulation on the quality of frozen bread dough |
title |
Effect of formulation on the quality of frozen bread dough |
spellingShingle |
Effect of formulation on the quality of frozen bread dough Salas-Mellado, Myriam de las Mercedes Breadmaking Frozen dough Formulation |
title_short |
Effect of formulation on the quality of frozen bread dough |
title_full |
Effect of formulation on the quality of frozen bread dough |
title_fullStr |
Effect of formulation on the quality of frozen bread dough |
title_full_unstemmed |
Effect of formulation on the quality of frozen bread dough |
title_sort |
Effect of formulation on the quality of frozen bread dough |
author |
Salas-Mellado, Myriam de las Mercedes |
author_facet |
Salas-Mellado, Myriam de las Mercedes Yoon, Kil Chang |
author_role |
author |
author2 |
Yoon, Kil Chang |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Salas-Mellado, Myriam de las Mercedes Yoon, Kil Chang |
dc.subject.por.fl_str_mv |
Breadmaking Frozen dough Formulation |
topic |
Breadmaking Frozen dough Formulation |
description |
The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 10% trehalose had a beneficial effect on the cell survival rate for both the yeasts. |
publishDate |
2003 |
dc.date.none.fl_str_mv |
2003 2014-09-23T22:35:42Z 2014-09-23T22:35:42Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
SALAS-MELLADO, Myriam de Las Mercedes; YOON, Kil Chang. Effect of formulation on the quality of frozen bread dough. Brazilian Archives of Biology and Technology, v. 46, n. 3, p. 461-468, 2003. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000300018&lng=en&nrm=iso&tlng=en>. Acesso em: 26 ago. 2014. 1516-8913 http://repositorio.furg.br/handle/1/4610 http://dx.doi.org/10.1590/S1516-89132003000300018 |
identifier_str_mv |
SALAS-MELLADO, Myriam de Las Mercedes; YOON, Kil Chang. Effect of formulation on the quality of frozen bread dough. Brazilian Archives of Biology and Technology, v. 46, n. 3, p. 461-468, 2003. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000300018&lng=en&nrm=iso&tlng=en>. Acesso em: 26 ago. 2014. 1516-8913 |
url |
http://repositorio.furg.br/handle/1/4610 http://dx.doi.org/10.1590/S1516-89132003000300018 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da FURG (RI FURG) instname:Universidade Federal do Rio Grande (FURG) instacron:FURG |
instname_str |
Universidade Federal do Rio Grande (FURG) |
instacron_str |
FURG |
institution |
FURG |
reponame_str |
Repositório Institucional da FURG (RI FURG) |
collection |
Repositório Institucional da FURG (RI FURG) |
repository.name.fl_str_mv |
Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG) |
repository.mail.fl_str_mv |
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1807384393178677248 |