Document Detail


Effect of freezing and frozen storage of doughs on bread quality.
MedLine Citation:
PMID:  11262049     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The effects of freezing and storage in frozen conditions on bread quality, crumb properties, and aggregative behavior of glutenins were analyzed. The effect of different additives on bread quality was also studied. The results obtained showed that freezing and storage at -18 degrees C decreased the bread quality. Samples stored in frozen conditions supplemented with diacetyl-tartaric acid ester of monoglycerides, gluten, and guar gum produced breads of greater volume and more open crumb structure than those prepared with the base formulation (without additives). All additives analyzed increased the proof time. Crumb firmness increased with dough frozen storage and bread aging time at 4 degrees C. A decrease in the amount of glutenin subunits of high molecular mass was observed by electrophoresis analysis of the SDS-soluble proteins aggregates extracted from the frozen dough. This result suggested that the protein matrix of bread underwent depolymerization during storage in frozen conditions.
Authors:
P D Ribotta; A E León; M C Añón
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  49     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2001 Feb 
Date Detail:
Created Date:  2001-03-23     Completed Date:  2001-05-24     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  913-8     Citation Subset:  IM    
Affiliation:
Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Av. Valparaíso s/n, C.C. 509, Córdoba (5000), Argentina.
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MeSH Terms
Descriptor/Qualifier:
Bread / standards*
Cookery
Food Additives
Freezing
Frozen Foods / standards*
Glutens / analogs & derivatives*,  chemistry
Time Factors
Chemical
Reg. No./Substance:
0/Food Additives; 8002-80-0/Glutens; 9061-41-0/glutenin

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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