Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough
The aim of the present study was to investigate the effect of yeast content and frozen storage (9 weeks at -40°C) on the structural and rheological parameters, and fermentative activity of frozen sweet dough. Two types of dough were studied (to estimate dough shelf life): simple yeasted dough (SY) a...
| Autores: | , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2012 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/199290 |
| Acceso en línea: | http://hdl.handle.net/11336/199290 |
| Access Level: | acceso abierto |
| Palabra clave: | FROZEN STORAGE FTIR RHEOLOGICAL PROPERTIES SWEET DOUGH YEAST https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Sumario: | The aim of the present study was to investigate the effect of yeast content and frozen storage (9 weeks at -40°C) on the structural and rheological parameters, and fermentative activity of frozen sweet dough. Two types of dough were studied (to estimate dough shelf life): simple yeasted dough (SY) and double yeasted dough (DY). Fermentative activity (yeast viability, gassing power, and dough volume), rheological and textural parameters were assessed for frozen sweet doughs. These effects were explored by different and complementary methods: Fourier transform infrared (FTIR), dynamic rheology, texture profile analysis (TPA) and differential scanning calorimetry (DSC). The data showed that the longer the frozen storage time at -40°C, the higher the decreased of frozen sweet dough quality. The rheological attributes such as hardness, ΔS, springiness, tan δ and yeast activity declined significantly during frozen storage. This modification led to lower specific volume of frozen sweet dough during proofing. The observed changes of the frozen sweet doughs rheological properties after thawing may be attributed to the damage on the gluten cross-linking, mainly produced by the ice crystallization during frozen storage. The storage effect was particularly concentrated in the first 27 days of storage. © 2011 Elsevier Ltd. All rights reserved. |
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