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Journal articles on the topic 'Frozen dough'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

CHISENGA, Shadrack Mubanga, Tilahun Seyoum WORKNEH, Geremew BULTOSA, and Buliyaminu Adegbemiro ALIMI. "Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough." Acta agriculturae Slovenica 114, no. 1 (October 8, 2019): 33. http://dx.doi.org/10.14720/aas.2019.114.1.4.

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Cassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited. In view of this the gluten contents and water absorption of doughs, and stickiness of unleavened, leavened and leavened-frozen doughs processed from 0 to 30 % cassava flour substitution level (CFSL) as compared to wheat flour were determined. The gluten contents of flour blends (6.88–13.00 %) decreased significantly (p &lt; 0.05) with increasing CFSL. Water absorption capacity (WAC) was ranged from 59.

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2

Csonka, Judit, László Friedrich, Klára Pásztor-Huszár, Karina Hidas, Anna Visy, and Ildikó Zeke. "Effect of freeze-thaw on the texture of gluten-free pie crust dough." Review on Agriculture and Rural Development 7, no. 1-2 (November 1, 2019): 98–102. http://dx.doi.org/10.14232/rard.2018.1-2.98-102.

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Quick frozen food are becoming increasingly popular among consumers in the last decades. During the development of a quick frozen gluten-free pie crust dough product, the aim was to develop a dough that does not suffer any harmful changes after the freeze-thaw process. The texture is one of the most important sensorial properties, and has a great influence on consumer acceptance. Texture Analyser was used to measure the hardness and the brittleness of various doughs. A quick frozen pie crust dough should be easily cut, but non-crumbling after baking. The results showed that the hardness of a d

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3

Kim, Hye-Jin, та Sang-Ho Yoo. "Effects of Combined α-Amylase and Endo-Xylanase Treatments on the Properties of Fresh and Frozen Doughs and Final Breads". Polymers 12, № 6 (15 червня 2020): 1349. http://dx.doi.org/10.3390/polym12061349.

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Frozen bread doughs usually exhibit less bread volume and poor texture due to dough weakening as well as reduced yeast viability. The objectives of this study were to improve the textural properties of frozen bread dough by applying carbohydrate-active enzymes, α-amylase and endo-xylanase. Each enzyme was applied to dough formulation at 20 (748 and 3.5 units, respectively) and 100 ppm levels of flour, and their combined treatments were also applied. Enzyme-treated doughs were kept frozen at −20 °C for 2 weeks, and then baked following the official American Association of Cereal Chemists (AACC)

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4

Yamada, Seiji. "Frozen Dough Method." Journal of the Society of Mechanical Engineers 103, no. 976 (2000): 126–27. http://dx.doi.org/10.1299/jsmemag.103.976_126.

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5

Zhao, Yuxia, and Meera Kweon. "Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread." Applied Sciences 11, no. 17 (August 27, 2021): 7904. http://dx.doi.org/10.3390/app11177904.

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The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors and the tested range for each factor: a first fermentation time of 15~45 min, a second fermentation time of 30~90 min, a freezing temperature of −45~−25 °C, and a freezing time of 30~90 min. Sweet bread produced with these doughs was evaluated by bread weight, moisture content, crust color, height, volume, and firmness. Both the RTP and RTB doughs resulted in equal bread volume and height to th

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6

Ren, Xiao Qing, Zong Hai Huang, and Xin Yi He. "Effects of Different Refrigerated Processes on the Physical and Sensory Properties of Steamed Bread." Advanced Materials Research 554-556 (July 2012): 1589–92. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1589.

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The physical and sensory properties of the steamed bread with different refrigerated processes (frozen steamed bread, pre-steamed steamed bread, proofed-frozen dough, fermented-frozen dough, frozen dough and cold storage dough technology) were compared with fresh steamed bread. The specific volume, spread ratio, whiteness and the parameters from texture profile analysis (TPA) were used to evaluate the physical properties. The results showed that technology of cold storage dough was the best for the steamed bread. Technology of frozen dough and frozen steamed bread were better technology. Techn

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7

Salas-Mellado, Myriam M., and Yoon Kil Chang. "Effect of formulation on the quality of frozen bread dough." Brazilian Archives of Biology and Technology 46, no. 3 (June 2003): 461–68. http://dx.doi.org/10.1590/s1516-89132003000300018.

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The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 10% trehalo

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8

Dodic, Jelena, Dusanka Pejin, Stevan Popov, Sinisa Dodic, Jasna Mastilovic, and Jovanka Popov-Raljic. "Influence of addition of amylase preparation to dough on fermentative activity of baker's yeast." Zbornik Matice srpske za prirodne nauke, no. 108 (2005): 217–27. http://dx.doi.org/10.2298/zmspn0508217d.

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Dough samples with different content of amylases were investigated immediately after mixing and after 7, 14 and 30 days of frozen storage. The obtained results show that the fermentation time is shorter, both in fresh and frozen samples, when amylase sample 1 was added, compared to dough without enzymes. The addition of amylase 2 to dough resulted in minimal decrease of "rising" time, both is frozen and fresh dough samples. The rising time of fresh samples was shorter when amylase 3 was added to dough. The specific fermentative activity of fresh dough samples is increasing by about 10% compare

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9

Zhang, Hua, Yanyan Zhang, Xintian Wang, Qisen Xiang, Yanhong Bai, Suyun Li, and Lixin Yang. "Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough." Journal of Chemistry 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/4513410.

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In this paper, the effects of Bamboo shoot dietary fiber (BSDF) on the mechanical properties, moisture distribution, and microstructure of frozen dough were investigated. The state and distribution of water in frozen dough was determined by differential scanning calorimetry (DSC) and low-field nuclear magnetic resonance (LNMR) spectroscopy. The microstructure of frozen dough was studied. The structure of the gluten protein network found in wheat flour dough was studied by scanning electron microscopy (SEM). The result showed that the BSDF could significantly improve the viscoelasticity and ext

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10

Pejin, Dusanka, Irena Dosanovic, Stevan Popov, Zvonimir Suturovic, Jovana Rankovic, Sinisa Dodic, Jelena Dodic, and Vesna Vucurovic. "Influence of dough freezing on Saccharomyces cerevisiae metabolism." Zbornik Matice srpske za prirodne nauke, no. 113 (2007): 293–301. http://dx.doi.org/10.2298/zmspn0713293p.

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The need to freeze dough is increasing in bakery production. Frozen dough can be stored for a long time without quality change. The capacity of bakery production can be increased in this way, and in the same time, the night shifts can be decreased. Yeast cells can be damaged by freezing process resulting in poor technological quality of dough after defrostation (longer fermentation of dough). The influence of frozen storage time of dough on survival percentage of Saccharomyces cerevisiae was investigated. Dough samples were taken after 1, 7, 14 and 28 days of frozen storage at -20?C. After def

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11

Cui, Tingting, Rui Liu, Tao Wu, Wenjie Sui, and Min Zhang. "Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough." Polymers 11, no. 5 (May 2, 2019): 794. http://dx.doi.org/10.3390/polym11050794.

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The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecular weight and the free sulfhydryl content of gluten proteins and the tensile properties of frozen dough all decreased. The addition of konjac glucomannan reduced the variations in the structural and rheological properties of gluten proteins/dough. Frozen dough with 2.5% added konjac glucomannan showed the highest water binding capacity and retarded

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12

Muhardina, Virna. "Ulasan Ilmiah: Inovasi Dalam Proses Pembuatan Roti Menggunakan Perlakuan Pembekuan Untuk Menghasilkan Adonan Roti Beku." Jurnal Teknologi dan Industri Pertanian Indonesia 7, no. 1 (April 1, 2015): 24–30. http://dx.doi.org/10.17969/jtipi.v7i1.2830.

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(A Review: An Innovation In Bread Making Process By Implementing Freezing Treatment To Produce Frozen Dough)ABSTRACT. Bread has spread out over the world becoming one of main staple food for society. The regular bread making process still has some limitations which are freshness, shelf life, and contamination of microbial spoilage in long storage period. Freezing treatment in producing frozen dough is considered as a proper technique to be applied in order to overcome those some drawbacks of common bread making process. There are two types of frozen dough which are unfermented frozen dough and

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13

Teotônio, Daniela de Oliveira, Bárbara Alana Fonseca da Costa, Paula Thamara Goecking Gomes, Mariana Pereira Santos, Erick Flávio Guimarães Amaral, Maria Teresa Pedrosa Silva Clerici, Maria Gabriela Vernaza Leoro, and Marcio Schmiele. "Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality." Research, Society and Development 10, no. 3 (March 21, 2021): e44510313556. http://dx.doi.org/10.33448/rsd-v10i3.13556.

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People with celiac disease, wheat allergy, and non-celiac gluten sensitivity required bakery products without gluten. However, gluten-free bread has a high rate of starch retrogradation during shelf life, resulting in loss of softness in the bread crumbs. The inclusion of frozen doughs for gluten-free bread can provide a feasible solution to increase product supply with high technological and sensory quality, providing fresh bread with uniform characteristics. The biggest challenge in the frozen dough for gluten-free bread is related to the high amount of water added to the dough (70-120 % - f

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14

Ke, Yuan, Yangyang Wang, Wenping Ding, Yue Leng, Qingyun Lv, Heng Yang, Xuedong Wang, and Beibei Ding. "Effects of inulin on protein in frozen dough during frozen storage." Food & Function 11, no. 9 (2020): 7775–83. http://dx.doi.org/10.1039/d0fo00461h.

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15

Kaino, Tomohiro, Tetsuya Tateiwa, Satomi Mizukami-Murata, Jun Shima, and Hiroshi Takagi. "Self-Cloning Baker's Yeasts That Accumulate Proline Enhance Freeze Tolerance in Doughs." Applied and Environmental Microbiology 74, no. 18 (July 18, 2008): 5845–49. http://dx.doi.org/10.1128/aem.00998-08.

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ABSTRACT We constructed self-cloning diploid baker's yeast strains by disrupting PUT1, encoding proline oxidase, and replacing the wild-type PRO1, encoding γ-glutamyl kinase, with a pro1(D154N) or pro1(I150T) allele. The resultant strains accumulated intracellular proline and retained higher-level fermentation abilities in the frozen doughs than the wild-type strain. These results suggest that proline-accumulating baker's yeast is suitable for frozen-dough baking.

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16

Filipovic, Jelena, Nada Filipovic, and Vladimir Filipovic. "The effects of commercial fibres on frozen bread dough." Journal of the Serbian Chemical Society 75, no. 2 (2010): 195–207. http://dx.doi.org/10.2298/jsc1002195f.

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The daily intake of dietary fibres in highly industrialized countries is at a low level and, therefore, adversely affecting human health. The objective of this research was to analyze the influence of different commercial fibres (originating from sugar beet pulp fibrex, and Jerusalem artichoke inulin HPX and GR) in yeast dough at a level of 5 %, on the rheological properties of dough and the quality of bread during frozen storage. Frozen dough characteristics were determined using a Brabender maturograph and test baking was followed according the AACC procedure. The dough was frozen at -18?C a

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17

Sharadanant, R., and K. Khan. "Effect of Hydrophilic Gums on Frozen Dough. I. Dough Quality." Cereal Chemistry Journal 80, no. 6 (November 2003): 764–72. http://dx.doi.org/10.1094/cchem.2003.80.6.764.

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18

Selomulyo, Vania Octaviani, and Weibiao Zhou. "Frozen bread dough: Effects of freezing storage and dough improvers." Journal of Cereal Science 45, no. 1 (January 2007): 1–17. http://dx.doi.org/10.1016/j.jcs.2006.10.003.

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19

Boeriu, Adriana Elena, Carmen Liliana Badarau, Cristina Maria Canja, and Gavrila Calefariu. "Effect of Red Lentil Flour Addition on Total Polyphenols Content and Antioxidant Capacity of Frozen Dough Bread." Revista de Chimie 71, no. 10 (November 3, 2020): 108–17. http://dx.doi.org/10.37358/rc.20.10.8355.

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The fortification of frozen dough improved with addition of pulse flour - red lentil flour in various proportions (15% and 30%) was analyzed in order to raise the protein content, total polyphenol content (TPC) and antioxidant capacity (expressed using DPPH and CUPRAC methods) of wheat bread obtained from frozen dough. The high-protein, phenolic and flavonoid compounds potential of red lentil was considered for expanding the range of products obtained from frozen dough and physicochemical attributes (acidity, moisture porosity and ash content) were analyzed. Results showed that the bread formu

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20

Teunissen, Aloys, Françoise Dumortier, Marie-Françoise Gorwa, Jürgen Bauer, An Tanghe, Annie Loïez, Peter Smet, Patrick Van Dijck, and Johan M. Thevelein. "Isolation and Characterization of a Freeze-Tolerant Diploid Derivative of an Industrial Baker's Yeast Strain and Its Use in Frozen Doughs." Applied and Environmental Microbiology 68, no. 10 (October 2002): 4780–87. http://dx.doi.org/10.1128/aem.68.10.4780-4787.2002.

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ABSTRACT The routine production and storage of frozen doughs are still problematic. Although commercial baker's yeast is highly resistant to environmental stress conditions, it rapidly loses stress resistance during dough preparation due to the initiation of fermentation. As a result, the yeast loses gassing power significantly during storage of frozen doughs. We obtained freeze-tolerant mutants of polyploid industrial strains following screening for survival in doughs prepared with UV-mutagenized yeast and subjected to 200 freeze-thaw cycles. Two strains in the S47 background with a normal gr

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21

Moshkin, A. V. "FROZEN DOUGH AND PRODUCTS FROM IT." AGRO-INDUSTRIAL TECHNOLOGIES OF THE CENTRAL RUSSIA 10, no. 4 (November 2018): 30–34. http://dx.doi.org/10.24888/2541-7835-2018-10-30-34.

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22

Shima, Jun, Akihiro Hino, Chie Yamada-Iyo, Yasuo Suzuki, Ryouichi Nakajima, Hajime Watanabe, Katsumi Mori, and Hiroyuki Takano. "Stress Tolerance in Doughs of Saccharomyces cerevisiae Trehalase Mutants Derived from Commercial Baker’s Yeast." Applied and Environmental Microbiology 65, no. 7 (July 1, 1999): 2841–46. http://dx.doi.org/10.1128/aem.65.7.2841-2846.1999.

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ABSTRACT Accumulation of trehalose is widely believed to be a critical determinant in improving the stress tolerance of the yeastSaccharomyces cerevisiae, which is commonly used in commercial bread dough. To retain the accumulation of trehalose in yeast cells, we constructed, for the first time, diploid homozygous neutral trehalase mutants (Δnth1), acid trehalase mutants (Δath1), and double mutants (Δnth1 ath1) by using commercial baker’s yeast strains as the parent strains and the gene disruption method. During fermentation in a liquid fermentation medium, degradation of intracellular trehalo

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23

Kovaleva, A. E., E. A. Pyanikova, and E. D. Tkacheva. "Improving the recipe and technology of wheat bread with apple pomace." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 2 (September 18, 2020): 61–66. http://dx.doi.org/10.20914/2310-1202-2020-2-61-66.

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The effect of apple raw material (powder from apple pomace and frozen apple pomace) on the duration of individual operations of the technological process of the straight method of wheat bread production, such as the kneading duration, the number of punchings, the duration of the dough fermentation and dough pieces proofing, was investigated in the work. As studies showed, when using secondary apple raw materials in wheat bread production, the amount of yeast must be increased to 3-4%, compared to 1-2% introduced to the control sample. When kneading the dough, apple pomace powder is mixed with

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24

Shima, Jun, Yuko Sakata-Tsuda, Yasuo Suzuki, Ryouichi Nakajima, Hajime Watanabe, Shinichi Kawamoto, and Hiroyuki Takano. "Disruption of the CAR1 Gene Encoding Arginase Enhances Freeze Tolerance of the Commercial Baker's Yeast Saccharomyces cerevisiae." Applied and Environmental Microbiology 69, no. 1 (January 2003): 715–18. http://dx.doi.org/10.1128/aem.69.1.715-718.2003.

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ABSTRACT The effect of intracellular charged amino acids on freeze tolerance in doughs was determined by constructing homozygous diploid arginase-deficient mutants of commercial baker's yeast. An arginase mutant accumulated higher levels of arginine and/or glutamate and showed increased leavening ability during the frozen-dough baking process, suggesting that disruption of the CAR1 gene enhances freeze tolerance.

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25

Hidas, Karina Ilona, Adrienn Tóth, Eszter Hamar, Ivett Jakab, László Friedrich, and Csaba Németh. "Effect of cryogenic freezing on the textural and sensoric properties of donuts." Review on Agriculture and Rural Development 8, no. 1-2 (May 26, 2019): 29–34. http://dx.doi.org/10.14232/rard.2019.1-2.29-34.

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Cryogenic freezing is a mild freezing technology due to the formation of small ice crystals. This preservation technology is well applicable for increasing the shelf life of bakery products. In our experiment, we made donut samples of matured dough, traditional dough with pork fat, and dough with increased fibre content made by adding flaxseed flour. They were fried in palm oil and also in high oleic sunflower oil. Donuts were frozen in liquid nitrogen for 60 seconds and they underwent a storage of 7 days at -18°C. Thawing at room temperature and thawing in oven were tested. We investigated ho

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26

AIBARA, Shigeo, Noriko OGAWA, and Masaaki HIROSE. "Microstructures of Bread Dough and the Effects of Shortening on Frozen Dough." Bioscience, Biotechnology, and Biochemistry 69, no. 2 (January 1, 2005): 397–402. http://dx.doi.org/10.1271/bbb.69.397.

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27

Zounis, S., K. J. Quail, M. Wootton, and M. R. Dickson. "Effect of Final Dough Temperature on the Microstructure of Frozen Bread Dough." Journal of Cereal Science 36, no. 2 (September 2002): 135–46. http://dx.doi.org/10.1006/jcrs.2001.0407.

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28

TAKANO, Hiroyuki. "Freeze-Tolerant Yeast for Frozen Dough Method." JOURNAL OF THE BREWING SOCIETY OF JAPAN 84, no. 2 (1989): 88–94. http://dx.doi.org/10.6013/jbrewsocjapan1988.84.88.

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29

Ribotta, Pablo D., Alberto E. León, and María Cristina Añón. "Effects of Yeast Freezing in Frozen Dough." Cereal Chemistry Journal 80, no. 4 (July 2003): 454–58. http://dx.doi.org/10.1094/cchem.2003.80.4.454.

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30

Huen, Julien, Christian Weikusat, Maddalena Bayer-Giraldi, Ilka Weikusat, Linda Ringer, and Klaus Lösche. "Confocal Raman microscopy of frozen bread dough." Journal of Cereal Science 60, no. 3 (November 2014): 555–60. http://dx.doi.org/10.1016/j.jcs.2014.07.012.

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31

Hozová, B., J. Jančovičová, L. Dodok, V. Buchtová, and L. Staruch. "Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology." Czech Journal of Food Sciences 20, No. 6 (November 19, 2011): 215–22. http://dx.doi.org/10.17221/3534-cjfs.

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The improving effect on the quality of final products has been studied of the enzyme transglutaminase added in two concentrations, i.e. 4.5 mg or 7.5 mg/300 g of flour destined for the preparation of pastry dough. Changes of the sensory (sensory profile), nutritional (the contents of amino acids, especially that of lysine), and microbiological quality (total count, yeasts, moulds) were investigated as well as those of aw and pH values of the pastry produced from the freezer-stored dough (&ndash;18 &plusmn; 2&deg;C). It has been found that the sensory quality is favourably affected

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32

Akbarian, Mina, Mohammad Sadegh Mardanian Dehkordi, Nila Ghasemkhani, Mahdis Koladoozi, Omid Niknam, and Afsaneh Morshedi. "Hydrocolloids and Cryoprotectant used in Frozen Dough and Effect of Freezing on Yeast Survival and Dough Structure: A Review." International Journal of Life Sciences 9, no. 3 (April 28, 2015): 1–7. http://dx.doi.org/10.3126/ijls.v9i3.12439.

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Advantages of freezing of dough are reduction of losses caused by aging of products. But freezing deteriorates the baking quality of frozen bread dough. These include gradual loss of the dough strength, reduced yeast activity and deterioration in the texture of the final product. The negative effects of freezing and defrosting of dough can be reduced by incorporating hydrocolloids in dough. Furthermore Biogenic ice nucleators, such as extracellular ice nucleators (ECINs) isolated from Erwinia herbicola, are a group of lipoglyco proteinsthat has been demonstrated to minimize the supercooling. I

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33

Bao, Yu Ru, Xian Lun Wang, and Shun Cheng Ren. "Emulsifier’s Influence on the Quality of Frozen Dough." Advanced Materials Research 343-344 (September 2011): 423–29. http://dx.doi.org/10.4028/www.scientific.net/amr.343-344.423.

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The study focused on the effect of four emulsifier ssl-csl, three monoesters, the single glyceride, the sugar ester for the quality of frozen dough steamed bread. We found the best percentage of additives through a single factor experiment and orthogonal experiment .The results showed that: the best formula was 0.2% ssl-csl, 0.25% three monoesters, 0.25% single glycerides, 0.5% sucrose ester. This compound emulsifier can improve the toughness of steamed bread, all indications were ideal.

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34

Loveday, Simon M., Victor T. Huang, David S. Reid, and Ray J. Winger. "Water Dynamics in Fresh and Frozen Yeasted Dough." Critical Reviews in Food Science and Nutrition 52, no. 5 (May 2012): 390–409. http://dx.doi.org/10.1080/10408398.2010.500265.

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35

Rosell, Cristina M., and Manuel Gómez. "Frozen Dough and Partially Baked Bread: An Update." Food Reviews International 23, no. 3 (June 22, 2007): 303–19. http://dx.doi.org/10.1080/87559120701418368.

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36

Simmons, Amber L., Kelly B. Smith, and Yael Vodovotz. "Soy ingredients stabilize bread dough during frozen storage." Journal of Cereal Science 56, no. 2 (September 2012): 232–38. http://dx.doi.org/10.1016/j.jcs.2012.05.007.

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37

Gerardo-Rodríguez, Jesús Enrique, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Ana Irene Ledesma- Osuna, Elizabeth Carvajal-Millan, Jaime López-Cervantes, Francisco Vásquez-Lara, and María Irene Silvas-García. "VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS." Biotecnia 21, no. 1 (December 23, 2018): 68–78. http://dx.doi.org/10.18633/biotecnia.v21i1.815.

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Rheological studies in food have shown chemical changes during their preparation process. In bread making, dough viscoelasticity studies reflect the chemical changes produced by the baking process, which in turn modifies bread volume. The aim of this research was to study the effect of the freezing rate, part-baking and storage time on the viscoelastic properties and specific volume of part-baked bread and the specific volume of bread completely baked. We prepared water-flour dough for viscoelastic evaluations. Formulated dough for part-baked bread was baked for 0, 3 or 6 min, frozen at two fr

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38

Mezaize, S., S. Chevallier, A. Le-Bail, and M. de Lamballerie. "Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread quality." Food Research International 43, no. 8 (October 2010): 2186–92. http://dx.doi.org/10.1016/j.foodres.2010.07.030.

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39

Filipovic, Jelena, Stevan Popov, and Nada Filipovic. "The behavior of different fibers at bread dough freezing." Chemical Industry and Chemical Engineering Quarterly 14, no. 4 (2008): 257–59. http://dx.doi.org/10.2298/ciceq0804257f.

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Three different types of commercial fibers (inulin originated from artichoke with long and short molecule chains and Fibrex - originated from sugar beet) were incorporated into the dough formula as flour supplements at the level of 5 %. The influence of fiber characteristics on yeast dough (proving time and stability) and bread quality (volume and crumb quality) during 60 days freezing is presented. Data show that the addition of fibers in frozen yeast dough is positively contributing to preserving the quality of the final product and their influence depends on the characteristics of fibers.

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40

Tao, Han, Pei Wang, Fengfeng Wu, Zhengyu Jin, and Xueming Xu. "Effect of freezing rate on rheological, thermal and structural properties of frozen wheat starch." RSC Advances 6, no. 100 (2016): 97907–11. http://dx.doi.org/10.1039/c6ra11287k.

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Kenijz, Nadezhda, Anton Nesterenko, and Maya Zayats. "Cryoprotectants in the Technology for the Production of Frozen Bakery Products." Food Industry 4, no. 4 (December 19, 2019): 23–29. http://dx.doi.org/10.29141/2500-1922-2019-4-4-3.

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Recently, Russia has actively developed production of semi-finished and semi-finished products with the possibility of bringing it to readiness. During the freezing process of ice crystals that damage the yeast cell and reduce the strength of the dough. A man uses cryoprotectants to reduce the amount of ice. The paper presents the study results of the functional, technological and rheological properties of the dough blank using cryoprotectants, and the influence of cryoprotectants on the structure of frozen semi-finished products. For the first time, an NMR analyzer was used to analyze the wat

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Sahlstrøm, S., A. O. Nielsen, E. M. Færgestad, P. Lea, W. J. Park, and M. R. Ellekjær. "Effect of Dough Processing Conditions and DATEM on Norwegian Hearth Bread Prepared from Frozen Dough." Cereal Chemistry Journal 76, no. 1 (January 1999): 38–44. http://dx.doi.org/10.1094/cchem.1999.76.1.38.

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Bail, A. Le, C. Grinand, S. Le Cleach, S. Martinez, and E. Quilin. "Influence of storage conditions on frozen French bread dough." Journal of Food Engineering 39, no. 3 (February 1999): 289–91. http://dx.doi.org/10.1016/s0260-8774(98)00167-8.

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INOUE, Yoshifumi. "Relationship between Rheological and Baking Properties of Frozen Dough." journal of the japanese society for cold preservation of food 21, no. 4 (1995): 239–47. http://dx.doi.org/10.5891/jafps1987.21.239.

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Giannou, Virginia, and Constantina Tzia. "Cryoprotective Role of Exogenous Trehalose in Frozen Dough Products." Food and Bioprocess Technology 1, no. 3 (September 14, 2007): 276–84. http://dx.doi.org/10.1007/s11947-007-0008-z.

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Rashidi, Afshin, Mehri HadiNezhad, Naser Rajabzadeh, Mohammad-Saied Yarmand, and Sarah Nemati. "Frozen baguette bread dough I. Rheological behavior during storage." Journal of Cereal Science 72 (November 2016): 24–29. http://dx.doi.org/10.1016/j.jcs.2016.08.014.

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Dodić, J., D. Pejin, S. Dodić, S. Popov, J. Mastilović, J. Popov-Raljić, and S. Zivanovic. "Effects of Hydrophilic Hydrocolloids on Dough and Bread Performance of Samples Made from Frozen Doughs." Journal of Food Science 72, no. 4 (May 2007): S235—S241. http://dx.doi.org/10.1111/j.1750-3841.2007.00337.x.

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Kłosok, Konrad, Renata Welc, Emilia Fornal, and Agnieszka Nawrocka. "Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods." Molecules 26, no. 2 (January 19, 2021): 508. http://dx.doi.org/10.3390/molecules26020508.

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This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins including analysis of amide I and III bands, conformation of disulphide bridges, behaviour of tyrosine and tryptophan residues, and water populations. Changes in the gluten structure can be studied as an effect of dough mixing in different conditions (e.g., hydration level, temperature), dough freezing and

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Tanghe, An, Patrick Van Dijck, Didier Colavizza, and Johan M. Thevelein. "Aquaporin-Mediated Improvement of Freeze Tolerance of Saccharomyces cerevisiae Is Restricted to Rapid Freezing Conditions." Applied and Environmental Microbiology 70, no. 6 (June 2004): 3377–82. http://dx.doi.org/10.1128/aem.70.6.3377-3382.2004.

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ABSTRACT Previous observations that aquaporin overexpression increases the freeze tolerance of baker's yeast (Saccharomyces cerevisiae) without negatively affecting the growth or fermentation characteristics held promise for the development of commercial baker's yeast strains used in frozen dough applications. In this study we found that overexpression of the aquaporin-encoding genes AQY1-1 and AQY2-1 improves the freeze tolerance of industrial strain AT25, but only in small doughs under laboratory conditions and not in large doughs under industrial conditions. We found that the difference in

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Woo, Seung-Hye, Ji-Soo Kim, Hyun-Mo Jeong, Yu-Jeong Shin, Jung-Sun Hong, Hee-Don Choi, and Jae-Hoon Shim. "Development of Freeze-Thaw Stable Starch through Enzymatic Modification." Foods 10, no. 10 (September 25, 2021): 2269. http://dx.doi.org/10.3390/foods10102269.

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The use of unmodified starch in frozen foods can cause extremely undesirable textural changes after the freeze-thaw process. In this study, using cyclodextrin glucanotransferase (CGTase) and branching enzymes, an amylopectin cluster with high freeze-thaw stability was produced, and was named CBAC. It was found to have a water solubility seven times higher, and a molecular weight 77 times lower, than corn starch. According to the results of a differential scanning calorimetry (DSC) analysis, dough containing 5% CBAC lost 19% less water than a control dough after three freeze-thaw cycles. During

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