Browse > Article

Effect of Vital Wheat Gluten on the Quality Characteristics of the Dough Frozen after 1st Fermentation  

Choi, Doo-Ri (Department of Applied Biology and Chemistry, Konkuk University)
Lee, Jeong-Hoon (Department of Hotel Culinary Arts, Ansan College of Technology)
Yoon, Yoh-Chang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Lee, Si-Kyung (Department of Applied Biology and Chemistry, Konkuk University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.1, 2005 , pp. 55-60 More about this Journal
Abstract
Frozen dough made by sponge and dough method using sweet dough formula was quickly frozen at $-40^{\circ}C$ and stored for 8 weeks at $-20^{\circ}C$. Effects of vital wheat gluten on number of yeast cells, bread volume, specific loaf volume, hardness, and sensory properties of bread were investigated. Dough added with 4% vital wheat gluten showed higher yeast cell survival rate during freeze storage and larger specific loaf volume than other doughs. Hardness value increased with increasing amount of vital wheat gluten added, whereas, in frozen dough stored more than 4 weeks, dough added with 2% vital wheat gluten showed lower hardness value than others. Bread made with 4% vital wheat gluten showed highest sensory score.
Keywords
frozen dough; bread; vital wheat gluten;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Bernard S. Preproofed, frozen and 84% baked crusty bread and method of making same. U.S. patent 4,788,067 (1988)
2 Ribotta PD, Leon AE, Anon MC Effect of freezing and frozen storage of doughs on bread quality. J Agric. Food Chem. 49: 913-918 (2001)   DOI   ScienceOn
3 Neyreneuf O, Van Der Plaat JB. Preparation of frozen french bread dough with improved stability. Cereal Chem. 68: 60-66 (1991)
4 Mura M. Testing method. Japanese bread technical research center, Japan. p. 17 (1987)
5 Hiroaki Y, Yasuniri I, Kanenoro T, Norio I, Takeo S, Takeshi T. A kinetic study on staling of white bread made by frozen dough method. Nippon Shokuhin Kagaku Kogaku Kaishi 46: 212-219 (1999)   DOI
6 Ronald HZ. Bread and roll production Lab. American Institute of Baking, Manhattan, USA. pp. 1-11 (1993)
7 Baguena R, Sorinao MD, Martinez MA, Benedito de Barber C. Viability and performance of pure yeast strains in frozen wheat dough. J. Food Sci. 56: 1690 -1694 (1991)   DOI
8 Lee JH, Jeong JW, Choi JS. Practical bread and cake. Whyoung-Sel publishing Co., Seoul, Korea. pp. 43-44 (2000)
9 Korean Bakers Association. What is frozen dough? 6: pp. 58-60 The monthly bakery (1995)
10 Liss VF, Roy FS. Method of producing frozen yeast-leavened dough. U.S. patent 4,743,452 (1988)
11 Kuzuko H, Nishio K, Matsumoto H. Studies on frozen dough baking. I. Effects of egg yolk and sugar ester. American Association of Cereal Chemists, Inc., Chicago, USA. pp. 89-92 (1992)
12 Rasanen JM, Blanshard JR, Mitchell WD, Autio K. Properties of frozen wheat doughs at subzero temperatures. J. Cereal Sci. 28:1-14 (1998)   DOI   ScienceOn
13 Tanaka Y, Nakae T. Theory and practice of frozen dough. Food Research Center, Tokyo, Japan. pp. 39-81 (1982)
14 Inoue Y. Theory of frozen dough (II). Improvement of retained gas and the effect of oxidation. Pain 41: 39-41 (1994)
15 Wolt MJ, D'appolonia BL. Factors involved in the stability of frozen dough. II. The effects of yeast type, flour type, and dough additives on frozen-dough stability. Cereal Chem. 611: 213-221 (1984)
16 Tanaka Y, Nakae T. Theory and practice of frozen dough. Food Research Center, Tokyo, Japan. pp. 13-17 (1982)
17 Kulp K, Ponte JG. Staling of white pan bread. Fundamental causes. CRC Crit. Rev. Food Sci. Nutr. 15: 1-47 (1981)
18 Ronald HZ. Bread lecture, American Institute of Baking, Manhattan, USA. pp. 1301-1303,3908-3914,1703 (1993)
19 Min KC, Shim UM, Lee JU, Cho SG, Kim YG, Son GM, Son WS, Cho NC. Laboratory of food microbiology. Kangmungag publishing Co., Seoul, Korea. pp. 199-202 (2000)
20 Takeshi Y, Atsuo W. Quality improver for frozen dough. U.S. Patent 4,664,932 (1987)