Browse > Article
http://dx.doi.org/10.3746/jkfn.2004.33.9.1566

Effects of Azodicarbonamide on the Rheology of Wheat Flour Dough and the Quality Characteristics of Bread  

La, Im-Joung (Lotte R&D Center)
Lee, Man-Chong (Lotte R&D Center)
Park, Heui-Dong (Dept. of Food Science and Technology, Kyungpook National University)
Kim, Kwan-Pil (Lotte R&D Center)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.9, 2004 , pp. 1566-1572 More about this Journal
Abstract
Effects of azodicarbonamide (ADA) were investigated on the rheological properties of flour dough by measuring farinogram, amylogram and extensogram based on the amount of ADA added. Quality characteristics of the bread made with the ADA added dough were also evaluated by measuring dough volume, moisture content, pH, proofed time, baking loss and textural characteristics. The farinogram showed that water absorption, stability and elasticity of the dough with ADA were higher than those without ADA. However, its absorption time and weakness decreased compared to the dough without ADA. Through the amylogram, it was found that gelatinization temperature and maximum viscosity increased, but temperature of maximum viscosity reduced in the dough with ADA. The extensogram showed that the area and resistance of the dough increased slightly but extensibility decreased drastically after fermentation, resulting in the ratio of resistance and extensibility (R/E) of the dough with ADA was lower than those without ADA. The bread prepared with the dough containing ADA after freezing up to 12 weeks showed higher pH and specific loaf volume but lower moisture content, second proof time and resistance than those without ADA.
Keywords
azodicarbonamide (ADA); farinogram; amylogram; extensogram; frozen dough;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Inoue Y, Sapirstein ND, Takayangi S, Bushuk W. 1994. Studies on frozen dough (Ⅲ). Some factors involved in dough weakening during frozen storage and thaw-freeze cycles. Cereal Chem 71: 118-121
2 김성곤, 조남지, 김영호. 1999. 제과제빵과학. 비앤씨월드, 서울, 한국. p 51-56
3 松本博, 1980. 製パンの科學. 社團法人 日本パン技術硏究所, 東京, 日本. p 38-40
4 Inoue Y, Bushuk W. 1991. Studies on frozens. I. Effects of frozen storage and freeze-thaw cycles on baking and rheological properties. Cereal Chem 68: 627-631
5 Nourigeon A. 1983. Process for preparing deep-frozen yeast bread doughs. US patent 4,414,228
6 Ohashi H. 1995. Production of frozen dough without potassium bromate. Japan Food Science, Tokyo, Japan. p 56-61
7 中江恒. 1983. パン化學ノ-ト. 有限會社パンニュ-ス社, 東京, 日本. p 1-26 (昭和 58)
8 田中康夫. 1992. 松本博, 製パン材料の科學 II. 株式會社 光琳, 東京, 日本. p 192-201
9 Donald HZ. 1993. Freezing unbaked products. Bread lecture. American of Baking, USA, p 3908-3914
10 田中康夫. 1997. 松本博. 製パンブロセスの科學 I. 株式會社 光琳, 東京, 日本. p 83-187
11 Autio K, Sinda E. 1992. Frozen doughs rheological changes and yeast viability. Cereal Chem 69: 409-413
12 Wolt MJ, D'appolonia BL. 1984. 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 61: 213-221
13 Earl JB, Charles HK. 1989. Frozen dough having improved frozen storage shelf life. United States patents (USA) No. 4,847,104
14 Inoue Y, Bushuk W. 1992. Studies on frozen doughs II. Flour quality requirements for bread production from frozen dough. Cereal Chem 69: 423-428
15 Kazuko H, Nishi K, Matsmoto H. 1992. Studies on frozen dough baking I. Effects of egg yolk and sugar ester. Cereal Chem 69: 89-92
16 Lisa VF, Roy FS. 1988. Method for producing frozen yeast leavened dough. United States patents (USA) No. 4,743,452
17 Lee JM, Lee MK, Lee SK, Cho NJ, Cha WJ, Park JK. 2000. Effect of gums on the characteristics of the dough in making frozen dough. Kor. J Food Sci Technol 32: 604-609
18 田中康夫, 中江利昭. 1982. 冷凍生地の理論と實際, 食硏センタ-, 東京, 日本. p 39-81
19 한국식품공업협회. 2000. 식품첨가물공전. (주)문영사, 서울. p 113
20 AACC. 1991. Approved methods of the American association of cereal chemists. Minnesota, USA. 10-10b, 22-10, 54-21
21 Karel K, Kaus L, Juergen B. 1995. Frozen & refrigerated dough and batters. Published by the American Association of Cereal Chemists, Inc. St. Paul, Minnesota, USA. p 135-153
22 SAS. 2000. User's guide. SAS Institute, Cary, NC, USA
23 Tsen CC. 1963. The reaction mechanism of azodicarbonamide in dough. Cereal Chem 40: 638-646