• Korean journal of food and cookery science
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• v.27 no.5
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• pp.507-522
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• 2011

In this study, samples of wheat flour and dough were prepared by adding of 1, 3, or 5% branched dextrin, which is produced from the amylopectin of waxy corn starch using a cyclization reaction with a branching enzyme. The samples were then evaluated qualitatively in terms of farinogram, viscogram, and extensogram characteristics. The fermentation power of dough expansion, extensogram characteristics, specific volume, baking loss, external/internal surface appearance, and sensory qualities were also examined after 4 weeks of storage at -20$^{\circ}C$ to determine the effect on freeze-thaw stability and quality improvement of branched dextrins in the soft roll bread formulation. Furthermore, the samples along with a control were compared regarding their quality characteristics, including changes in moisture content, water activity, color, and textural characteristics during a storage period of 4 days at 20$^{\circ}C$ to determine the effect on preventing retrogradation of the branched dextrin. As the branched dextrin content increased, area and extensibility increased, whereas water absorption, fermentation power of dough expansion, resistance/extensibility ratio, baking loss, and brownness of the crust decreased. However, the control group presented significantly higher peak viscosity, resistance, specific volume, taste, overall acceptability, moisture content, water activity, springiness, cohesiveness, and resilience values than those of the branched dextrin samples, whereas lightness, hardness, and chewiness showed the reverse effect. As the storage period increased, lightness, hardness, and chewiness increased, whereas cohesiveness decreased. In conclusion, the results indicate that adding 1~3% branched dextrin into a soft roll bread formulation from frozen dough had no positive effect on freeze-thaw stability or preventing retrogradation but may provide good nutritional properties.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.359-364
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• 2003

Frozen doughs for danish pastries were made by straight dough method to study the effect of thawing temperature on the quality of pastries. Danish pastry doughs were immediately frozen at -40 $^{\circ}C$ quickly after make-up and stored for 6 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a week. Thawing temperature and fermentation time were controled to 3 hr at 5$^{\circ}C$, 2 hr at 10$^{\circ}C$, and 1.5 hr at 20$^{\circ}C$, respectively. The number of survival yeast cells in dough and the volume, the moisture content, the texture of danish pastries were investigated. Survival yeast cells showed the highest number at thawing temperature of 5 $^{\circ}C$. The volume of danish pastries decreased significantly according to the increase of frozen storage time and danish pastries thawed at 5$^{\circ}C$ revealed the largest volume. In moisture contents of danish pastry, there was no significantly difference without regard to the thawing temperature but showed the highest moisture content at thawing temperature of 20$^{\circ}C$. Danish pastries thawed at 5$^{\circ}C$ accomplished the best texture in the resulting pastry.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.107-112
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• 2004

This study was carried out to investigate properties of the bread prepared by applying emulsifiers to the frozen dough, Doughs made by the sponge and dough method with the sweet dough formula were quickly frozen at $-40^{\circ}C$ and stored for 6 weeks at $-20^{\circ}C$. The effects of emulsifiers on the number of yeast cells, the volume of the bread, the hardness and the quality evaluation were investigated after frozen doughs were thawed, fermented and baked every week. In the effect of the number of yeast cells, SSL 0.3% and DATEM 0,2% produced a more effective result than others during the freezing storage, The highest loaf volume was formed in bread supplemented with SSL 0,3% and DATEM 0,2%, In the moisture content, bread supplemented with SSL 0,5% showed the highest value, Bread supplemented with SSL 0,3% and DATEM 0,2% produced the lowest value of bread hardness and received the highest score in quality evaluation, In this study, the addition of SSL 0,3% and DATEM 0,2% in making frozen dough led to better bread quality as compared to others.

• Food Science and Preservation
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• v.16 no.4
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• pp.518-524
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• 2009

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.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.604-609
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• 2000

This study was carried out to investigate the possibilities of adopting xanthangum, guargum and ${\kappa}-carrageenan$ as cryprotectant by examining the rheological and structural properties of dough. Results of farinography showed that water absorption, development time and mechanical tolerance index in dough with the gums increased more than those of the control. It was also found that resistance in dough with the gums increased greatly, but extensibilities were similar to that of the control, resulting in increasing R/E values in the dough with the gums through extensograph. According to amylogram, gelatinization temperature of dough was $59.5^{circ}C$ and those of the dough with the gums were $58^{circ}C$. Even though maximum viscosity of the dough was 550 B.U in the control, those were 690 B.U, 780 B.U and 760 B.U in the dough with xanthangum, guargum, and ${\kappa}-carrageenan$, respectively. The control deeply increased the pH during frozen storage but the addition of ${\kappa}-carrageenan$ and xanthangum increased the pH slightly. The dough with the gums had more stable spaces than control in the microstructure through SEM.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.510-516
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• 1991

To improve the stability of frozen yeast raised dough for doughnuts, amounts of sugar, sodium steroyl lactylate(SSL) and $KBrO_{3}$ to be added to the premix were optimized, using the fractional factorial design with 3 variables and 3 levels, by a RSM computer program. The optimum sugar, SSL and$KBrO_{3}$ levels to be added to the premix were 2%, 0.3% and 25 ppm for a desired doughnut volume, and 2%, 0.4% and 10 ppm for a desired doughnut texture, and 2%, 0.4% and 20 ppm, respectively, for an overall optimum quality of doughnuts. The frozen stored yeast raised dough prepared without floor time resulted in better doughnut volume and texture than that with floor time. The yeast raised dough prepared with the formula for overall optimum quality, was formed to ‘plain ring’ type doughnuts and stored at $-18^{\circ}C$ for 5 weeks. Volume and texture of fried doughnuts were comparable to those of control for 2 weeks of storage, and then deteriorated noticeablly from 3 weeks of storage.

• Food Science and Preservation
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• v.23 no.3
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• pp.445-452
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• 2016

In this study, physicochemical properties of acorn flour was investigated, and characteristics of the Jeung-pyun dough added with the acorn flour at various concentrations were evaluated after storage at -$18^{\circ}C$ for 4 weeks and fermentation. Total polyphenolic content, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of acorn flour were 3,525.12 mg%, 16.71%, $68.41^{\circ}C$, $73.83^{\circ}C$, and $82.96^{\circ}C$, respectively. These all values were increased in the Jeung-pyun dough possibly due to addition of the acorn flour. The yeast count was not affected by the addition levels of acorn flour and the frozen storage period before fermentation. The amount of carbon dioxide gas evolved from Jeung-pyun dough during fermentation was significantly changed with the concentration of acorn flour, but it was negligible. The Jeung-pyun added with 6% acorn flour showed an small increase in the amount of carbon dioxide after frozen storage of 1 wk and fermentation. The pH of the fermented Jeung-pyun samples decreased along with the increasing storage period as well as the increasing acorn flour content, ranging from 4.21 to 5.34. Therefore, the frozen Jeung-pyun dough containing 6~15% of acorn flour and stored for 3 weeks was the most desirable among all the tested samples in this study.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.322-327
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• 2004

This study was carried out to evaluate the effect of flour's protein contents on the quality of Danish pastries made with frozen doughs. Danish pastries for frozen dough were made by straight dough method. Frozen doughs were stored for 12 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a month. The volume, the moisture content, the texture and the quality evaluation of Danish pastries were investigated. The volume of Danish pastry decreased with the increase of frozen storage time. Danish pastry made by flour of 13.2% protein content showed larger volume than that made by flour of 9.2% protein content. The moisture content of Danish pastry revealed that there were no significant decrease with the increase of frozen storage time. In terms of hardness, Danish pastry made by flour of 9.2% protein content accomplished the best texture in the resulting pastry. On the quality evaluation, Danish pastry made by flour of 13.2% protein content had the highest score.

• Current Research on Agriculture and Life Sciences
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• v.5
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• pp.75-80
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• 1987

We investigated physico-chemical properties of hard wheat flours for frozen yeast-raised breadmaking and freezing stability of frozen dough prepared by the straight no-time method. The general Composition of wheat flours were : moisture ; 14.0%, ash ; 0.48%. protein ; 13.15%, and dry gluten ; 13.43%. In farinograph data, development time and water absorption were 5.5 mimutes and 62 %, respectively. Amylograph maximum viscosity was 500 BU. Resistance to extention increased with the time and their extensibility decreased in the extensigraph data. From these results obtained from these physico-chemical properties, it was confirmed that the used wheat flours were most suitable for bread-baking. Considering effect of gassing power on cold storage period and fermentation time, it was effective that dough temperature should be adjusted to $20^{\circ}C$ in order to decrease freezing injury and maintain freezing stability.

• Food Science and Preservation
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• v.22 no.1
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• pp.63-69
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• 2015

The highly producible rice cultivars, hanareum and dasan 2, were prepared and investigated for their physicochemical properties, and the quality characteristics of frozen cookie dough with rice flour according to the thawing time were measured. The water, ash, crude protein, amylose, and damaged starch contents of rice flour, as well as its water holding capacity, particle size, and Hunter color value, were measured. The water, ash, and crude protein contents of the hanareum and dasan 2 rice flours were shown to range from 7.28 to 13.14%, from 0.35 to 0.39, and from 6.05 and 8.68%, respectively. The protein content of the control group was higher than that of hanareum and dasan 2 rice flours. The amylose contents of the hanareum and dasan 2 rice flour were 19.05 and 23.04%, respectively. The damaged starch content and water holding capacity of the control group were lower than those of the hanareum and dasan 2 rice flours. The particle sizes of the samples were $48.54{\sim}50.05{\mu}m$. The lightness values of the hanareum, and dasan 2 rice flour, and of the control were 93.72, 93.51 and 92.63, respectively. The quality characteristics of the gluten-free frozen cookie dough were investigated. The lightness of the cookie made with frozen cookie dough decreased according to the by thawing time, but the diameter of the cookie did not differ significantly. The hardness of the cookie made with rice frozen dasan 2 rice dough was lower than that of the cookie made with frozen hanareum rice dough.