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Effects of Milk Proteins and Gums on the Dough Characteristics and Staling of Bread Made from Frozen Dough during Storage  

Yun, Young (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Kim, Young-Ho (Department of Baking Technology, Hyejeon College)
Kim, Young-Su (Department of Hotel Cookie & Bread, Dong-u College)
Eun, Jong-Bang (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.1, 2006 , pp. 42-46 More about this Journal
Abstract
Rheological properties of the dough added with milk proteins and gums was studied to investigate the possibilities as anti-staling agents. Also, physical properties of the resultant bread baked from the frozen dough after 8 weeks of storage at $-20^{\circ}C$ were examined. The 4 sets of their combinations of milk proteins and gums, $casein-{\kappa}-carrageenan$ (CK), casein-sodium alginate (CA), $whey-{\kappa}-carrageenan$ (WK), and whey-sodium alginate (WA), were added to dough to examine their possible anti-staling effects. Rheological properties of dough were evaluated, and physical properties of resultant bread baked from frozen dough after 8 weeks storage at $-20^{\circ}C$ were examined. Addition of all treatments increased gelatinization temperature and water absorption, and lowered miximum viscosities and extension of doughs, compared to the control. Doughs added with CA and WA showed longer development times than that of the control. Addition of WK and WA resulted in lowest dough extensions. Treated bread showed lower moisture content decrease during storage at $5^{\circ}C$ for 4 days. Breads baked with frozen doughs after 6 weeks storage at $-20^{\circ}C$ showed similar results. Although textural hardness of breads increased with storage at $5^{\circ}C$, CA- and WA-added breads were less affected, showing they effectively retarded staling of breads.
Keywords
milk proteins; gums; frozen dough; staling;
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