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Quality Attributes of Frozen Dough Mixed with Milk Protein-Polysaccharide Materials  

Shon, Jin-Han (Functional Food Research Center, Chonnam National University)
Jeung, Jeung-Il (Department of Food Science and Technology, Chonnam National University)
Oh, Deog-Hwan (School of Biotechnology and Bioengineering, College of Bioscience and Biotechnology, Kangwon National University)
Kim, Jai-Moung (School of Biotechnology and Bioengineering, College of Bioscience and Biotechnology, Kangwon National University)
Eun, Jong-Bang (Department of Food Science and Technology, Chonnam National University)
Publication Information
Food Science and Preservation / v.16, no.4, 2009 , pp. 518-524 More about this Journal
Abstract
The quality attributes of frozen dough mixed with milk proteins (casein: C and whey protein: W) and polysaccharides (sodium alginate: A and ${\kappa}-carrageenan:$ K), and with 1.6% (w/w) wheat flour, were investigated to improve the quality of dough. Addition of milk protein-polysaccharide mixtures increased water absorption, as assessed by farinography, compared with control material. Dough prepared with CA and WA mixtures showed longer development times and increased valorimeter values compared with control samples. However, addition of milk protein-polysaccharide mixtures decreased dough stability, elasticity, and strength. Gelatinization temperature and the temperature at maximum viscosity, as measured by amylography, increased on addition of milk protein-polysaccharide mixtures, but the maximum viscosity decreased compared with control samples. The control showed a lower dough volume than did dough prepared with CA and WA mixtures. These results indicate that addition of milk protein-polysaccharide mixtures, especially CA and WA, improved the quality of frozen dough,and could be useful to prevent bread becoming stale.
Keywords
quality attributes; milk proteins; polysaccharides; frozen dough; anti staling;
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