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The Effects of the Ash Content in Flour on the Rheological Properties of Frozen Dough  

Kim, Seok-Young (Department of Baking Technology, Korea Tourism College)
Han, Jae-Heung (Daehan Flour Mills Co. Ltd.)
Song, Young (Department of Applied Biology & Chemistry, Konkuk University)
Lee, Si-Kyung (Department of Applied Biology & Chemistry, Konkuk University)
Publication Information
Applied Biological Chemistry / v.46, no.1, 2003 , pp. 39-45 More about this Journal
Abstract
This study was conducted to investigate the effect of ash contents of bread flour on the rheology of frozen dough In making frozen dough by measuring amylograph, flrinograph and extensograph. The quality of frozen-stored dough under freezing condition ($-20^{\circ}C$, 12 weeks) was evaluated by measuring final proof time, moisture content, baking loss, loaf volume and hardness of bread with storage time. In bread flour with high ash content farinogram showed that water absorption, degree of softening increased but valorimeter value decreased. In bread flour with low ash content amylogram showed that gelatinization temperature and maximum viscosity increased and extensogram showed that the area and resistance of the bread flour increased. As the proof time increased the extensibility decreased. Final proof time of frozen dough was shortened at the bread flour with low ash content with storage time. In bread using the flour with high ash content, moisture content, increased but baking loss rate decreased while the hardness of product increased slowly with time. But in bread using the flour with low ash content, the loaf volume of baking increased but the hardness of product decreased. As the frozen storage time was shortened, the product was more stable and better in quality.
Keywords
bread flour; frozen dough; ash content; farinogram; amlyogram; extensogram; hardness;
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