Effect of formulation on the quality of frozen bread dough

Detalhes bibliográficos
Autor(a) principal: Salas-Mellado,Myriam M.
Data de Publicação: 2003
Outros Autores: Chang,Yoon Kil
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=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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spelling 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.Instituto de Tecnologia do Paraná - Tecpar2003-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000300018Brazilian Archives of Biology and Technology v.46 n.3 2003reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132003000300018info:eu-repo/semantics/openAccessSalas-Mellado,Myriam M.Chang,Yoon Kileng2003-11-19T00:00:00Zoai:scielo:S1516-89132003000300018Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2003-11-19T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)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 M.
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 M.
author_facet Salas-Mellado,Myriam M.
Chang,Yoon Kil
author_role author
author2 Chang,Yoon Kil
author2_role author
dc.contributor.author.fl_str_mv Salas-Mellado,Myriam M.
Chang,Yoon Kil
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 2003-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000300018
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000300018
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132003000300018
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.46 n.3 2003
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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