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Influence of frozen storage on bread enriched with different ingredients
- Mandala, I., Polaki, A., Yanniotis, S.
- Journal of food engineering 2009 v.92 no.2 pp. 137-145
- breadmaking quality, elasticity (mechanics), shelf life, flour, locust bean gum, dough development, precooked foods, texture, soluble fiber, sorption isotherms, breads, sorption, food fortification, water content, inulin, surface tension, frozen storage, oats, hydrocolloids, nutritive value, frozen dough, plant stanols, stress relaxation, water activity
- Developing products having both a high nutritional value and good storage stability during freezing is a challenge. Breads with hydrocolloids (HPMC or locust bean gum), commercial soluble fibers or whole oat flour were prepared. Bread containing a commercial shortening with plant stanols was also used. The physical characteristics of frozen dough and semi-baked frozen samples were determined after baking and comparisons to fresh samples were performed. Fresh samples containing hydrocolloids, polydextrose or commercial shortening presented similarities. Semi-baked breads had an elastic crumb (e.g. inulin containing breads presented an increase in crumb elasticity by 18% in comparison to the respective fresh ones). Control and inulin semi-baked breads showed the more pronounced differences (e.g. 60-80% lower crust firmness values than those of fresh samples). Samples containing whole oats presented an increased water adsorption capacity at high α w, as observed by sorption isotherms and a water binding capacity change after storage.