Browse > Article

Influence of Emulsifiers and ${\alpha}-Amylases$ on the Quality of Frozen Dough  

Park, Bum-Joon (Department of Hotel Culinary Arts, Ulsan College)
Shin, Eon-Hwan (Department of Hotel Culinary Arts, Ulsan College)
Kim, So-Mi (Department of Biotechnology, Cheju National University)
Park, Cheon-Seok (Department of Food Science and Biotechnology and Institute of Life Science & Resources, KyungHee University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.1, 2006 , pp. 59-67 More about this Journal
Abstract
Effects of ${\alpha}-amylases$ and emulsifiers on characteristics of frozen bread dough were examined during 12 weeks of storage. Fungal or bacterial ${\alpha}-amylase$ and various emulsifiers, including monoglyceride (MG), sodium stearoyl-2-lactylate (SSL), and diacetyltartaric acid ester of mono- and diglycerides (DATEM), were added to frozen dough individually and as mixtures Height of frozen dough at maximum development time, total volume of $CO_2$ gas, and retention volume increased with increasing content of emulsifiers. indicating addition of enzymes and emulsifiers had significant effect on flexibility of starch-gluten complex in dough. Frozen dough made with bacterial ${\alpha}-amylase$ showed slightly higher pH during storage than that of frozen dough with fungal ${\alpha}-amylase$. Bread made from frozen dough prepared with both enzymes and emulsifiers showed lower specific loaf volume than that of control during storage, whereas highest specific loaf volume was obtained with addition of fungal ${\alpha}-amylase$ with SSL+MG and bacterial ${\alpha}-amylase$ with MG.
Keywords
${\alpha}-amylase$; emulsifier; frozen dough; rheofermentometer;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Gyeong JH, Lee MG. Treads in technology of bakery. Food Sci. Ind. 36(4): 13-17 (2003)
2 ICC. International Association of Cereal Science and Technology. Standard Methods. ICC: Detmold (Germany) (1992)
3 Dubois DK. Dough strengtheners and crumb softeners. II. Products, types and functions. Res. Dep. Tec. Bull. Vol. 1. Issue 5. Am. Inst. of Baking, Manhattan, KS (1979)
4 Berglund PT, Shelton DR, Freemen TP. Frozen bread dough ultrastructure as affected by duration of frozen storage and freeze-thaw cycles. Cereal Chem. 68: 105-107 (1991)
5 Inoue Y, Sapirstein H, Bushuk W. Studies on frozen doughs. V. Effect of shortening systems on baking and rheological properties. Cereal Chem. 69: 423-428 (1995)
6 Kenny S, Wehrle K, Dennehy T, Arendt E. Correlations between empirical and fundamental rheology measurements and baking performance of frozen bread dough. Cereal Chem. 76: 421-425 (1999)   DOI
7 AACC. Approved methods of the AACC. Method 02-52b. American Association of Cereal Chemists. St. Paul, MN, USA (1991)
8 La IJ, Lee MC, Park HD, Kim KP. Effects of azodicarbonamide on the rheology of wheat flour dough and the quality characteristics of bread. J. Korean Soc. Food Sci. Nutr. 33: 1566-1572 (2004)   DOI
9 Marston PE. Frozen dough for breadmaking. Bakers Dig. 52: 18-20(1978)
10 EI-Hady EA, EI-Samahy SK, Seibel W, Brummer JM. Changes in gas production and retention in non-prefermented frozen wheat doughs. Cereal Chem. 73: 472-477 (1996)
11 Kulp K, Lorenz K, Brummer J. Frozen and refrigerated doughs and batter. pp. 63-89. In: Biochemical and Biophysical principles of Freezing Kulp K (ed). AACC Arlington, VA, USA (1999)
12 Tanaka Y, Nakae T. Theory and frozen dough. pp. 39-81. In: Theory and practice of frozen dough. Food Research Center, Tokyo, Japan (1982)
13 Wolt MJ, D'Appolonia BL. Factors involved in the stability of frozen dough (I). The influence of yeast reducing compound on frozen dough stability. Cereal Chem. 61: 209-212 (1984)
14 Broksma AH. Effect of surface tension in the gas-dough interface on the rheological behavior of dough. Cereal Chem. 58: 481 (1981)
15 SAS Institute, Inc. SAA User's guide. Statistical Analysis Systems Institute, Cary, NC, USA (2000)
16 He H, Hoseney RC. Gas retention in bread dough during baking. Cereal Chem. 68: 521-525 (1991)
17 Sharadanant R, Khan K. Effect of hydrophilic gums on frozen dough. I. Dough quality. Cereal Chem. 80: 764-772 (2003)   DOI
18 AACC. Approved methods of the AACC. Method 10-10b. American Association of Cereal Chemists. St. Paul, MN, USA (1991)
19 Ribotta PD, Perez GT, Leon AE, Anon Me. Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough. Food Hydrocolloids 18: 305-313 (2004)   DOI   ScienceOn
20 Lee JH, Choi DR, Lee SK, Lee JK. Effect of emulsifiers on properties of the bread made by the dough frozen after first fermentation. J. Korean Soc. Appl. Biol. Chem. 47: 107-112 (2004)   과학기술학회마을
21 Autio K, Sinda E. Frozen doughs: Rheological changes and yeast viability. Cereal Chem. 69: 409-413 (1992)
22 Inoue Y, Bushuk W. Studies on frozen doughs. I. Effects of frozen storage and freeze-thaw cycles on baking and rheological properties. Cereal Chem. 68: 627-631 (1991)
23 Rasanen J, Laurikainen T, Autio K. Fermentation stability and pore size distribution of frozen prefermented lean wheat doughs. Cereal Chem. 74: 56-62 (1997)   DOI
24 Rouille J, Le Bail A, Courcoux P. Influence of formulation a id mixing conditions on breadmaking qualities of French frozen dough. J. Food Eng. 43: 197-203 (2000)   DOI   ScienceOn
25 Hsu KH, Hoeny RC, Seib RA. Frozen dough (I). Factors affecting stability of yeasted doughs. Cereal Chem. 56: 419-424 (1979)
26 Meltler E, Seibel W. Effects of emulsifiers and hydrocolloids on whole wheat bread quality: a response surface methodology study. Cereal Chem. 70: 373-377
27 Lee JM, Lee MK, Lee SK, Cho NJ, Cha WJ, Park JK. Effect of gums on the characteristics of the dough in making frozen dough. Korean J. Food Sci. Technol. 32: 604-609 (2000)   과학기술학회마을
28 EI-Hady EA, EI-Samahy SK, Brummer JM. Effect of oxidanis, sodium- stearoyl-2-lactylate and their mixtures on rheological and baking properties of nonprefermented frozen dough. Lebensm.-Wiss. u-Technol. 32: 446-454 (1999)   DOI   ScienceOn
29 Dziezak JD. Emulsifiers: the interfacial key to emulsion stability. Food Technol. 42(10): 172-186 (1988)
30 Himmelstein A. Enzyme treatment of flour. Will it help frozen and retarded doughs Bakers Dig. 58: 8-12 (1984)
31 Miyazaki M, Maeda T, Morita N. Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities, Food Res. Intl. 37: 59-65 (2004)   DOI   ScienceOn
32 Ito M, Yoshikawa S, Asami K, Hanai T. Dielectric monitoring of gas production in fermenting bread dough. Cereal Chem. 69: 325-327 (1992)
33 Varriano-Marston E, Hsu HK. Mahdi J. Rheological and structural chagnes in frozen dough. Bakers Dig. 54: 32-34 (1980)