Subject: "frozen dough" / Publication Year: 2014 / Subject: bread dough / Text Availability: Citation in PubAg

Author:: Hamed, Abdelmagid; Ragaee, Sanaa; Abdel‐Aal, El‐Sayed M.
Source:: Journal of food science 2014 v.79 no.12 pp. E2470
ISSN:: 0022-1147
Subject:: frozen dough, etc ; barley; barley flour; beta-glucans; bound water; bread dough; calorimeters; extensibility; food science; frozen storage; gluten; nuclear magnetic resonance spectroscopy; photographs; rheological properties; rheology; scanning electron microscopy; stored products; wheat flour; Show all 18 Subjects
Abstract:: ... Research has shown that prolonged frozen storage of bread dough reduces the quality of the end product. In this study, the effect of air‐classified barley flour fraction rich in β‐glucan (approximately 25%) on rheology and quality of frozen yeasted bread dough was investigated. Wheat flour (W) was replaced by air‐classified barley flour fraction (B) at 10% without or with 1.4% vital gluten to prod ...
DOI:: 10.1111/1750-3841.12702
: http://dx.doi.org/10.1111/1750-3841.12702

Author:: Huen, Julien; Weikusat, Christian; Bayer-Giraldi, Maddalena; Weikusat, Ilka; Ringer, Linda; Lösche, Klaus
Source:: Journal of cereal science 2014 v.60 no.3 pp. 555-560
ISSN:: 0733-5210
Subject:: frozen dough, etc ; Raman spectroscopy; baked goods; bread dough; crystallization; crystals; freezing; gluten; ice; microscopy; microstructure; recipes; starch; wheat; yeasts; Show all 15 Subjects
Abstract:: ... The use of freezing technology is well established in industrial and craft bakeries and is still gaining importance. In order to optimize recipes and processes of frozen baked goods, it is essential to be able to investigate the products' microstructure. Especially ice crystals and their interaction with the other components of the frozen products are of interest. In this study, frozen wheat bread ...
DOI:: 10.1016/j.jcs.2014.07.012
: https://dx.doi.org/10.1016/j.jcs.2014.07.012

Author:: Bae, Woosung; Lee, Bon; Hou, Gary G.; Lee, Suyong
Source:: Journal of cereal science 2014 v.60 no.3 pp. 520-525
ISSN:: 0733-5210
Subject:: frozen dough, etc ; adverse effects; ambient temperature; antioxidant activity; baking quality; bread dough; dietary fiber; dough development; extensibility; firmness; frozen storage; gelatinization; loaves; pasting properties; starch; texture; wheat; wheat flour; white bread; whole grain flour; Show all 20 Subjects
Abstract:: ... Whole-grain wheat flour was utilized in a frozen bread dough system and its functional and baking performances were characterized for bake off applications. Whole-grain wheat flour high in dietary fibers (11.84%) exhibited greater water hydration properties than white wheat flour at room temperature. The opposite results were however observed upon starch gelatinization which could be correlated to ...
DOI:: 10.1016/j.jcs.2014.08.006
: https://dx.doi.org/10.1016/j.jcs.2014.08.006

Author:: Silvas‐García, M.I.; Ramírez‐Wong, B.; Torres‐Chávez, P.I.; Carvajal‐Millan, E.; Barrón‐Hoyos, J.M.; Bello‐Pérez, L.A.; Quintero‐Ramos, A.
Source:: Journal of food process engineering 2014 v.37 no.3 pp. 237-247
ISSN:: 0145-8876
Subject:: frozen dough, etc ; bread dough; breads; carbon dioxide; crystals; dough quality; flour; freezing; frozen storage; gluten; hardness; ice; protein solubility; rheological properties; storage time; thawing; Show all 16 Subjects
Abstract:: ... The aim of this study was to evaluate the effect of the freezing rate and storage time on the solubility of gluten proteins and on the fermentative and rheological properties of dough as well as the bread quality. Increased storage time very significantly decreased (P < 0.01) the quality of the dough and the bread. Dough frozen at a slow freezing rate exhibited a very significant decrease in the p ...
DOI:: 10.1111/jfpe.12079
: http://dx.doi.org/10.1111/jfpe.12079

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