Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough |
| |
| Affiliation: | 1. INRA, UMR 1253 STLO, 65 rue de Saint-Brieuc, F-35042 Rennes cedex, France;2. Agrocampus Ouest, UMR 1253 STLO, 65 rue de Saint-Brieuc, F-35042 Rennes cedex, France;3. CNRS, UMR8612 Université Paris-Sud XI, 5 rue J.-B. Clément, F-92296 Châtenay-Malabry, France;4. Synchrotron SOLEIL, L''Orme des Merisiers, Saint-Aubin BP48, F-91192 Gif-sur-Yvette, France;1. Scientific Research Institute of Gazprom (VNIIGAZ JSC), Russia;2. Skolkovo Institute of Science and Technology (Skoltech), Russia;3. Department of Geology, Moscow State University (MSU), Russia;4. Division of Applied Physics, Faculty of Engineering, Hokkaido University, Japan |
| |
| Abstract: | The influence of vegetable shortening (VS) and emulsifiers (calcium stearoyl-2-lactylate (CSL) and polysorbate 80 (PS80)) on frozen French bread dough has been studied. Eight formulations without yeast were used with different quantities of VS, CSL and PS80. Dough was prepared by mixing all ingredients in a dough mixer at two speeds. The fresh dough was divided into 60 g pieces and molded. Fresh dough samples were also collected for water content and textural analyses. The dough pieces were packed, frozen in a freezer at ?30°C and stored at ?18°C up to 56 days. After 2, 7, 21, 28 and 56 days of frozen storage, samples were removed from the freezer, thawed at ambient temperature and textural analyses were conducted.The enthalpy of freezable water on fresh bread dough was determined by Differential Scanning Calorimetry (DSC) at the heating rate of 3°C/min, temperature range of ?40°C to 20°C. The value of unfrozen water was 0.30–0.34 g H2O/g solids and additives used during the storage up to 56 days significantly affected the textural properties of frozen dough. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
