Repository of Research and Investigative Information

Repository of Research and Investigative Information

Baqiyatallah University of Medical Sciences

The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced

(2017) The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced. Journal of Texture Studies. pp. 124-130. ISSN 0022-4901

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The use of hydrocolloids in frozen dough has become frequent as bread improvers due to their anti-staling effect. Nevertheless, the impact of both different frozen storage and Arabic gum level in non-prefermented flat dough with following thawing procedure have not been studied. This work intended to study the effect of three different ratio of Arabic gum on rheological properties of 1, 7, and 30 days of frozen storage and the quality of the bread made from. In order to gain the least detrimental effects on gluten network, we used rapid rate freezing and microwave heating in thawing stage. Rheological results showed that the unfrozen samples to which Arabic gum had been added rendered the highest resistance to extension. The resistance of gum fortified samples were less than fresh dough, however the decline was not significant in 3.0 Arabic gum dough kept in a month storage (p > .05). The similar findings were obtained for extensibility and adhesiveness; in which the maximum incorporation of Arabic gum lessen the destructive impact of long freezing storage. Addition of 3 gum could be able to retard staling through an increment in hydrophilic bonds between water molecules and amylose during thawing (p < .05). The overall rating of Arabic gum enriched samples was similar with bread made from non-frozen dough, even after 30 days of storage as indicated by the sensory evaluation of breads.

Item Type: Article
Keywords: Arabic gum baking property bread frozen dough rheological properties freeze-thaw cycles baking properties hydrophilic gums low-temperature wheat storage water improvers quality hydrocolloids Food Science & Technology
Page Range: pp. 124-130
Journal or Publication Title: Journal of Texture Studies
Journal Index: ISI
Volume: 48
Number: 2
Identification Number:
ISSN: 0022-4901
Depositing User: مهندس مهدی شریفی

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