The objective of this study was to investigate the relationship between rheological properties of frozen bread dough and textural and sensory properties of baked baguette breads. A uniaxial compression rheological technique was used to measure strain hardening indices (SHI) of dough made from different flours and stored at frozen state up to 45 days. Texture profile analysis (TPA) test was used for textural properties measurements, and the AACC method 74-30 we applied for sensory analysis. The results of sensory evaluation and texture profile test were consistent with the results of lubricated biaxial extension test. Bread texture properties such as hardness and chewiness increased as frozen dough storage time increased, reflecting the gluten network alteration. The control samples obtained the highest scores of sensory analysis, followed by frozen dough at day 1 of storage. The results also revealed that the dough made from flour with higher extraction percentage and stronger gluten had better resistance to variations induced by freezing process, frozen storage time and defrosting. A highly significant correlation was found between SHI of frozen dough during storage and all textural and sensorial properties of bread demonstrating the merit of this powerful rheological indicator to predict the bread-making quality of frozen doughs.
Journal of Cereal Science – Elsevier
Published: Jul 1, 2016
It’s your single place to instantly
discover and read the research
that matters to you.
Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.
All for just $49/month
Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly
Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.
Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.
Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.
All the latest content is available, no embargo periods.
“Hi guys, I cannot tell you how much I love this resource. Incredible. I really believe you've hit the nail on the head with this site in regards to solving the research-purchase issue.”Daniel C.
“Whoa! It’s like Spotify but for academic articles.”@Phil_Robichaud
“I must say, @deepdyve is a fabulous solution to the independent researcher's problem of #access to #information.”@deepthiw
“My last article couldn't be possible without the platform @deepdyve that makes journal papers cheaper.”@JoseServera