TY - JOUR
T1 - Effect of freezing rate and storage time on gluten protein solubility, and dough and bread properties
AU - Silvas-García, M. I.
AU - Ramírez-Wong, B.
AU - Torres-Chávez, P. I.
AU - Carvajal-Millan, E.
AU - Barrõn-Hoyos, J. M.
AU - Bello-Pérez, L. A.
AU - Quintero-Ramos, A.
PY - 2014/6
Y1 - 2014/6
N2 - The aim of this study was to evaluate the effect of the freezing rate and storage time on the solubility of gluten proteins and on the fermentative and rheological properties of dough as well as the bread quality. Increased storage time very significantly decreased (P<0.01) the quality of the dough and the bread. Dough frozen at a slow freezing rate exhibited a very significant decrease in the proportion of insoluble polymeric protein (IPP), an increase the protein solubility, a decrease the resistance to extension, an increase the viscous modulus (G′) and the gas retention decreased. In contrast, dough frozen at a fast freezing rate displayed a very significant decrease (P<0.01) in the specific volume of the bread and a very significant increase (P<0.01) in its hardness and a decrease in springiness. A higher content of IPP decreased the retention of CO2, and bread was harder and less springy. In conclusion, a slow freezing rate and a short storage period provide better quality bread.
AB - The aim of this study was to evaluate the effect of the freezing rate and storage time on the solubility of gluten proteins and on the fermentative and rheological properties of dough as well as the bread quality. Increased storage time very significantly decreased (P<0.01) the quality of the dough and the bread. Dough frozen at a slow freezing rate exhibited a very significant decrease in the proportion of insoluble polymeric protein (IPP), an increase the protein solubility, a decrease the resistance to extension, an increase the viscous modulus (G′) and the gas retention decreased. In contrast, dough frozen at a fast freezing rate displayed a very significant decrease (P<0.01) in the specific volume of the bread and a very significant increase (P<0.01) in its hardness and a decrease in springiness. A higher content of IPP decreased the retention of CO2, and bread was harder and less springy. In conclusion, a slow freezing rate and a short storage period provide better quality bread.
UR - http://www.scopus.com/inward/record.url?scp=84902368123&partnerID=8YFLogxK
U2 - 10.1111/jfpe.12079
DO - 10.1111/jfpe.12079
M3 - Artículo
SN - 0145-8876
VL - 37
SP - 237
EP - 247
JO - Journal of Food Process Engineering
JF - Journal of Food Process Engineering
IS - 3
ER -