frozen dough
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2021 ◽  
pp. 107446
Author(s):  
Ahui Zhao ◽  
Peiwen Shi ◽  
Runqiang Yang ◽  
Zhenxin Gu ◽  
Dong Jiang ◽  
...  

2021 ◽  
Vol 11 (17) ◽  
pp. 7904
Author(s):  
Yuxia Zhao ◽  
Meera Kweon

The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors and the tested range for each factor: a first fermentation time of 15~45 min, a second fermentation time of 30~90 min, a freezing temperature of −45~−25 °C, and a freezing time of 30~90 min. Sweet bread produced with these doughs was evaluated by bread weight, moisture content, crust color, height, volume, and firmness. Both the RTP and RTB doughs resulted in equal bread volume and height to the fresh dough, indicating excellent frozen stability. The first and second fermentation times were the significant processing factors for the RTP and RTB doughs influencing representative bread quality attributes based on quadratic models and ANOVA. Fermentation steps appeared to more significantly contribute to the quality of sweet bread made of frozen dough than freezing steps. The optimized RTP and RTB sweet bread dough processing conditions were the long first and second fermentation times for the dough based on a multiple response method and desirability. The optimum processing conditions for the RTP and RTB doughs were 44.7 min for the first fermentation time, 86.3 min for the second fermentation time, a −32.8 °C freezing temperature, and an 85.5 min freezing time.


LWT ◽  
2021 ◽  
pp. 112239
Author(s):  
Yang Fu ◽  
Xiaorong Liu ◽  
Qianran Xie ◽  
Lei Chen ◽  
Chao Chang ◽  
...  

LWT ◽  
2021 ◽  
pp. 112141
Author(s):  
Feng Xue ◽  
Yuran Xie ◽  
Chen Li ◽  
Shenyan Wang ◽  
Xinye Liu
Keyword(s):  

2021 ◽  
pp. 130614
Author(s):  
Ke Xu ◽  
Chengdeng Chi ◽  
Zhenyun She ◽  
Xingli Liu ◽  
Yanyan Zhang ◽  
...  
Keyword(s):  

2021 ◽  
Vol 10 (6) ◽  
pp. e12410615674
Author(s):  
Daniela de Oliveira Teotônio ◽  
Sander Moreira Rodrigues ◽  
Maria Gabriela Vernaza Leoro ◽  
Patrícia Aparecida Pimenta Pereira ◽  
Marcio Schmiele

Disorders related to human health involving proteins that form the gluten network are increasingly in society, justifying the need to offer bakery products for this market niche. This study aimed to gather important information about the challenges involving technological production in the gluten-free bakery market. The approach encompasses the development of frozen dough for gluten-free baking, the use of cryoprotectants to maintain cell viability during the freeze-thawing step, the application of emulsifiers to improve the quality of the bread and the baking by an unconventional method using the microwaves. The introduction of frozen dough in the gluten-free bakery sector represents an interesting tool. However, these bread formulations require a higher amount of water compared to a traditional bread formulation (70 to 120 %), which makes the freezing and thawing steps extremely challenging, especially when it comes to the biopreservation of yeast cell viability. Cryopreservation with isolated and/or combined application of penetrating (glycerol) and non-penetrating (sucrose, fructo-oligosaccharide, trehalose, proteins and hydrocolloids) cryoprotectants promotes changes in the viscosity of the medium and is an excellent alternative for the maintenance of the microorganism responsible for the fermentation process. The appropriate choices of cryoprotectants, as well as the control of the freezing and thawing and baking processes, are important steps in the production line, to guarantee products with adequate technological and sensory qualities.


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