Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread

The study focused on the effect of four emulsifier ssl-csl, three monoesters, the single glyceride, the sugar ester for the quality of frozen dough steamed bread. We found the best percentage of additives through a single factor experiment and orthogonal experiment .The results showed that: the best formula was 0.2% ssl-csl, 0.25% three monoesters, 0.25% single glycerides, 0.5% sucrose ester. This compound emulsifier can improve the toughness of steamed bread, all indications were ideal.

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Impact of Sodium Alginate and Xanthan Gum on the Quality of Steamed Bread Made from Frozen Dough

Cereal Chemistry ◽

10.1094/cchem-03-14-0036-r ◽

2015 ◽

Vol 92 (3) ◽

pp. 236-245 ◽

Cited By ~ 7

Author(s):

Turkay Kondakci ◽

Amanda Mei Yen Ang ◽

Weibiao Zhou

Keyword(s):

Sodium Alginate ◽

Xanthan Gum ◽

Frozen Dough ◽

Steamed Bread

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Effects of ingredients and processing conditions on the quality frozen dough bread made from diferent wheat flour

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/i/8388 ◽

2010 ◽

pp. 115-120

Author(s):

Laslo Ruska ◽

Adrian Timar

Keyword(s):

Wheat Flour ◽

Frozen Storage ◽

Bread Quality ◽

Prolonged Storage ◽

Processing Conditions ◽

Optimum Conditions ◽

Frozen Dough ◽

Commercial Practice ◽

Absorption Level

A laboratory scale no-time frozen dough procedure that approximates Romanian commercial practice has beendeveloped and used to study the effects of ingredients and processing conditions on the bread quality of a straightgrade wheat flour during prolonged storage (2 days to 26 weeks). All treatments (baking absorption level, mixingenergy input, mixer type, fermentation and intermediate proof times, removal of oxidant and/or doughstrengthening conditioners and partial freeze-thaw cycles) had significant effects (P<0.05) upon bread quality (loafvolume and/or bread score). In general, these effects were more pronounced with extended frozen storage time.High baking absorption, undermixing, bulk fermentation (> 1 h) and removal of oxidant and/or surfactants hadthe most dramatic effects. Addition of a very strong flour at 30% to strengthen the wheat flour had no significanteffect (P>0.05) upon bread quality under optimum conditions.

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Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread

Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality

Effects of Xylanase on Quality of Frozen Dough Steamed Bread

Impact of Flour Protein Content and Freezing Conditions on the Quality of Frozen Dough and Corresponding Steamed Bread

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

Study of the mechanism of improvement due to waxy wheat flour addition on the quality of frozen dough bread

Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility

Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread

Emulsifier’s Influence on the Quality of Frozen Dough

Impact of Sodium Alginate and Xanthan Gum on the Quality of Steamed Bread Made from Frozen Dough

Effects of ingredients and processing conditions on the quality frozen dough bread made from diferent wheat flour

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