Bhattacharay masa congelada

8/7/2019 Bhattacharay masa congelada

1/8

Effect of frozen storage and freezethaw cycles on the rheologicaland baking properties of frozen doughs

Monisha Bhattacharyaa,*, Tami M. Langstaffa, William A. Berzonskyb

aDepartment of Cereal and Food Sciences, North Dakota State University, Fargo, ND 58105, USAbDepartment of Plant Sciences, North Dakota State University, Fargo, ND 58105, USA

Received 14 July 2002; accepted 25 October 2002

Abstract

The effects of prolonged frozen storage and repeated partial freezethaw cycles on the rheological and baking properties of nine

commercial wheat cultivars were evaluated. The gluten strength of the cultivars ranged from medium to high, whereas the starch

swelling characteristics were similar for most cultivars, except Parshall, which exhibited exceptionally high swelling properties. The

doughs were subjected to frozen storage for 412 weeks, with and without freezethaw cycles. The enthalpy of freezable water was

significantly affected by initial freezing, whereas, the rheological properties of the doughs were more susceptible to freezethaw

cycles. After baking, all cultivars produced bread of acceptable quality, although cv. Parshall exhibited the highest crumb softness,

irrespective of the frozen treatment. Results indicate that flours with high starch swelling characteristics, along with moderately

high gluten strength, may be most ideal for producing optimum quality frozen doughs, with good shelf life and baking properties.

# 2003 Elsevier Science Ltd. All rights reserved.

Keywords: Frozen dough; Freezethaw cycles; Starch; Gluten; Bread

1. Introduction

Demand and market opportunities for value-added

wheat-based products have been growing rapidly over

the past few decades. The frozen dough market has

steadily grown in recent years due to consumer demand

for convenience and high quality baked products.

Dough strength and frozen storage play an important

role in the quality of bread produced from frozen

doughs, since they must withstand harsh freezing and

thawing conditions. The ice crystals formed during fro-

zen storage and repeated freezethaw cycles reportedly

causes physical damage to the gluten protein structure

(Varriano-Marston, Hsu, & Mahdi, 1980), resulting in

the weakening of hydrophobic bonds, redistribution of

water in the dough gluten network (Ra sa nen, Blan-

shard, Mitchell, Derbyshire, & Autio, 1998), loss of gas

retention (Autio & Sinda, 1992; Berglund, Shelton, &

Freeman, 1991), and poor loaf volume (Inoue &

Bushuk, 1991, 1992). Flour protein strength was found

to be more important than flour protein content for

optimum frozen dough quality (Inoue & Bushuk, 1991;

Wolt & DAppolonia, 1984b). Yeast survival and gas

retention in dough after prolonged storage are other

major problems in frozen dough production. Yeast via-

bility or gassing power is strongly affected by freezing

rate and frozen storage temperatures (Bender & Lamb,

1977), frozen storage time (Berglund & Shelton, 1993),

and freezethaw cycles (Hsu, Hoseney, & Seib, 1979).

Freezable water, or the fraction of free water that

does not bind to gluten during dough formation, freezes

when the dough is subjected to frozen storage (Davies &

Webb, 1969). Berglund et al. (1991) observed that

dough subjected to prolonged frozen storage encoun-

tered water migration with concomitant dough dete-

rioration. Lu and Grant (1999a) compared the freezable

water content of doughs made from an extra strong

hard red spring wheat cultivar, and a weak wheat culti-

var, after subjecting the doughs to 16 weeks of frozen

storage. The amount of freezable water was found to be

significantly higher in the extra strong wheat, suggesting

that while strong flours are necessary for frozen dough

production, extremely strong gluten may be detrimental

0963-9969/03/$ - see front matter # 2003 Elsevier Science Ltd. All rights reserved.

doi:10.1016/S0963-9969(02)00228-4

Food Research International 36 (2003) 365372

www.elsevier.com/locate/foodres

* Corresponding author. Tel.: +1-701-231-7737; fax: +1-701-231-

7723.

E-mail address: [email protected]

(M. Bhattacharya).
http://www.elsevier.com/locate/foodres/a4.3dmailto:[email protected]:[email protected]://www.elsevier.com/locate/foodres/a4.3d


2/8

because of the formation of a high amount of freezable

water in the dough.

Dough extension properties are very important when

evaluating frozen doughs because they influence oven

spring and loaf volume of the final baked product. Wolt

and DAppolonia (1984a) found a decrease in exten-

sibility with an increase in frozen storage time, which wasattributed to overall gluten network deterioration. Inoue

and Bushuk (1991) observed no significant changes in

rheological properties during short-term storage. How-

ever, repeated freezethaw cycles produced a significant

decrease in dough resistance and an increase in dough

extensibility. They concluded that doughs made from

strong flours are generally resistant to freeze damage, but

severe processing conditions, such as repeated freeze

thaw cycles, could significantly weaken dough structure.

The type of wheat flour used for frozen dough pro-

duction is crucial in imparting desirable baking charac-

teristics after prolonged frozen storage. Hard red spring

(HRS) wheat is preferred for making different bread andfrozen dough products because of its superior gluten

strength. However, not all HRS wheat cultivars that

possess superior bread baking traits produce bread of

comparable quality after frozen storage, possibly due to

higher susceptibility of some cultivars to harsh proces-

sing and frozen storage conditions (Lu & Grant, 1999b).

Frozen dough manufacturers generally use a blend of

some popular bread wheat genotypes for frozen dough

production, which often leads to inconsistency in quality

due to lack of adequate information about ideal quality

attributes (personnel communication). Lack of know-

ledge of the performance of different commercial wheatcultivars in a frozen dough system makes it difficult for

frozen dough manufacturers to select superior, identity-

preserved wheat cultivars, for consistently producing

high quality frozen dough. The objectives of this study

were to (1) study the effects of prolonged frozen storage

and partial freezethaw cycles on the rheological and

baking properties of selected popular bread wheat cul-

tivars; and (2) determine flour quality attributes asso-

ciated with improved end-use quality and frozen storage

stability, so as to provide criteria for selection of

improved cultivars for frozen dough markets in the

future.

2. Materials and methods

2.1. Wheat cultivars and sampling

Eight regionally adapted commercial hard red spring

(HRS) wheat cultivars, with acceptable bread making

quality, were evaluated for their performance in a fro-

zen dough system. The cultivars included Alsen, Argent,

Grandin, McNeal, Oxen, Parshall, Russ, and Trenton.

These HRS cultivars were selected for their high gluten

strength, a prerequisite for making frozen doughs. A

Canadian Western Extra Strong Red Spring (CWESRS)

wheat, Glenlea, known to maintain good oven spring

and high loaf volume after prolonged frozen storage

(Inoue & Bushuk, 1992), was included for comparison.

All nine cultivars were grown at two locations, Prosper

and Casselton, situated within 20 miles of each other inthe southeastern region of North Dakota. Each cultivar

had two replications at each location.

Wholemeal samples were obtained by grinding kernels

on an Udy Cyclone Mill (UD Corp., Boulder, CO), fit-

ted with a 1 mm screen. Flour samples were obtained by

tempering the grains to 15.5% moisture for 16 h before

milling into straight-grade flour on a Buhler laboratory

mill. All flour samples were placed in plastic bags and

kept at room temperature for 2 weeks to condition the

flour before conducting quality evaluations.

2.2. Physicochemical analyses of wholemeal and flour

Wholemeal samples were tested for falling number

values using AACC Approved Method 56-81B (2000).

The moisture content of the flour samples was deter-

mined using AACC Approved air oven method 44-15A

(2000). Protein content (14% mb) of the flours was

determined using the combustion method with a Leco

FP428 nitrogen analyzer (St. Joseph, MI) according to

Approved Method 46-30 (AACC, 2000). Rheological

properties of the dough samples were determined with

the Brabender farinograph according to Approved

Method 54-21 (AACC, 2000). Parameters recorded were

water absorption of flour (%) (14% mb), peak time(time between the addition of water and development of

maximum consistency of the dough), mixing stability

(the time in minutes that the farinogram remained

horizontal on the 500 BU line), and time to breakdown

(the time in minutes from the start of mixing to the time

at which consistency decreased 30 BU from the peak

point).

2.3. Flour swelling volume

Flour samples (0.4 g, dwb) were mixed with 12.5 ml of

1 mM AgNO3 in 125 16 mm Pyrex culture tubes and

heated at 92.5 C for 30 min, following the procedure ofBhattacharya, Jafari-Shabestari, Qualset, and Corke

(1997). The samples were cooled in ice water bath for 1

min, and centrifuged at 1000 g for 15 min. The swel-

ling volume was calculated by converting the height of

the resultant gels to a volume basis, and the results were

recorded as ml/g of dry flour.

2.4. Rapid visco analyzer

Pasting profiles were determined on wholemeal sam-

ples using a Rapid Visco-Analyser (RVA) Model 4

366 M. Bhattacharya et al. / Food Research International 36 (2003) 365372


3/8

(Newport Scientific, Narrabeen, Australia) in presence

of 1 mM AgNO3 to eliminate possible a-amylase activity

(Bhattacharya & Corke, 1996). In an earlier study, it

was established that wholemeal was a reliable alter-

native to flour or starch when samples available for

testing were limited (Bhattacharya & Corke, 1996).

Wholemeal (4 g, 14% mb) was mixed with 25 g of 1 mMAgNO3 solution in a RVA canister. A standardized

heating and cooling cycle was employed according to

the method of Bhattacharya et al. (1997). Parameters

recorded were peak viscosity (PV), hot paste viscosity

(HPV), breakdown (PV-HPV), cold paste viscosity

(CPV) and setback (CPV-HPV). All measurements were

replicated twice and the results were reported in Rapid

Visco Units (RVU).

2.5. Dough preparation and frozen dough treatments

Flour samples (400 g per sample) were mixed to opti-

mum using a no-time dough mixing procedure (Inoue &Bushuk, 1991). The baking formula (flour basis) was:

100 g flour (14% mb), 5 g compressed yeast, 4 g short-

ening, 4 g sugar, 1.5 g salt, 100 ppm ascorbic acid, and

50 ppm potassium bromate (Lu & Grant, 1999b). The

water added to form optimum dough was calculated as

the water absorption of flour obtained on the farino-

graph, minus 4%, which resulted in better machinability

and reduced stickiness for moulding and sheeting.

Sugar, salt, and oxidants were pre-dissolved in chilled

water (part of the total water amount). Dough tem-

perature was maintained at about 20 C by utilizing ice

water, and a chilled mixing bowl. A common checksample was included with every batch of dough mixed

per day to ensure that experimental error was kept to a

minimum. The dough was divided into four 160 g pie-

ces, rounded, and rested for 10 min at 4 C. After

sheeting and molding, three dough pieces were placed

into pans, and were subjected to a23 C freezer until a

core dough temperature of5 C was maintained. The

frozen dough pieces were then depanned, bagged in

freezer bags, and stored in a 23 C freezer for different

time periods. The fourth dough piece (control) was

baked on the same day without being subjected to any

frozen treatment.

The dough pieces were subjected to the following fourfrozen storage treatments: (1) control, no frozen sto-

rage, (2) frozen storage for 4 weeks, with no freezethaw

cycle prior to baking, (3) frozen storage for 12 weeks,

with no freezethaw cycle during the frozen storage, and

(4) frozen storage for 12 weeks, with two freezethaw

treatments, one after 4 weeks and one after 8 weeks of

frozen storage. A freezethaw cycle was established as

partially thawing the dough at 4 C for 8 h, after which

the panned dough piece was subjected to frozen storage

again. Each frozen storage treatment had four repli-

cations per cultivar (two locations two replications).

At the end of the storage time, the doughs were thawed

and baked as described later.

2.6. Dough quality testing

An identical set of dough samples were prepared

under similar conditions, and subjected to the same fourtreatments. Samples were evaluated for thermal and

rheological changes in gluten properties during frozen

storage and freezethaw cycles by physical dough mea-

surements. The control sample was tested after the

molding step, while the frozen doughs were thawed, but

not proofed before the analysis. Each frozen storage

treatment had four replications per cultivar.

Freezable water of the dough was measured after each

frozen storage treatment using a DSC (DSC-220C,

Seiko Instrument Inc., Tokyo, Japan), following the

method of Lu and Grant (1999a). The control and

thawed dough pieces were weighed (5.0 mg, dwb)

directly into an aluminum pan and hermetically sealed.The sample pan was run with an empty crucible for

reference. The sample was frozen to 50 C using liquid

nitrogen, and then heated to 50 C at the rate of 10 C/

min. The enthalpy (H) of the endothermic freezable

water transition was recorded as the energy change that

occurred during the melting of ice in the frozen dough.

Dough micro-extension testing was done using a

TA.XT2 texture analyzer, equipped with SMS/Kieffer

dough and gluten extensibility rig, following the method

of Suchy, Lukow, and Ingelin (2000) with slight modifi-

cations. The thawed dough was placed into a Ziploc bag

and allowed to equilibrate at 4

C for 15 min. A smallportion of the dough was placed into a Teflon-coated

block, lined with parafilm, and cut into dough strips

using the mould. The dough strips were allowed to rest

for an additional 15 min at 4 C, before being stretched

by the hook extension at the speed of 3.3 mm/s for a

distance of 100 mm. Parameters, dough extensibility

(mm) from start to rupture, and maximum resistance

(g), the maximum height of the curve, were auto-

matically calculated by the data processing software

supplied with the instrument.

2.7. Baking quality testing

At the end of the storage period, the frozen dough

pieces were removed from the freezer, placed in greased

pans, and allowed to retard at 4 C for 13 h. Following

thawing, the dough pieces were placed into a proof box

at 30 C, 85% RH. Time required to proof the dough

pieces to a desired proof height of$3 cm above the pan

sidewall was recorded. The dough pieces were then

baked at 220 C for 25 min. Bread loaves were allowed

to cool for a minimum of 1 h prior to further testing.

Loaf volume was determined by rapeseed displacement

after 1 h of oven exit. Crust color, crumb color, and

M. Bhattacharya et al. / Food Research International 36 (2003) 365372 367


4/8

grain and texture were evaluated by visual comparison

to a standard using constant illumination source. Each

loaf was scored using a scale of 110, with 10 repre-

senting the highest quality. The central slices of each

loaf were used to measure crumb firmness using the

TA.XT2 texture analyzer, following AACC Approved

Method 74-09 (2000).

2.8. Statistical analysis

Data were analyzed using the general linear model pro-

cedure of Statistical Analysis System (SAS) (ver. 6.10,

SAS Institute, Cary, NC). For each dependent variable,

the error mean squares from each location were tested for

homogeneity of error variance at P


5/8

temperature treatments. Across treatments, the mean

freezable water content of the doughs was found to be

76 J/g on day 0, which increased substantially to 84 J/g

after 4 weeks, and to 86 J/g after 12 weeks of frozen

storage (Table 3). Thus, the largest increase in the

enthalpy of freezable water occurred during the initial

frozen storage, from day 0 to week 4. This moisture

migration and increase in freezable water immediately

after freezing was attributed to the deterioration of glu-

ten network as a result of initial exposure of dough to

extremely low freezing temperatures. There was a fur-

ther increase in the enthalpy of freezable water in pre-sence of two partial freezethaw cycles within 12 weeks

(Table 3). This could be attributed to the melting and

recrystallization of ice during freezethaw cycles, with

subsequent damage to the gluten network and separa-

tion of water molecules (Autio & Sinda, 1992; Kulp,

1995). The wheat cultivars used in the present study did

not differ significantly among each other in their freez-

able water content during frozen storage (data not

shown). However, Lu and Grant (1999a) observed that

wheat genotypes with extremely high gluten strength

displayed a consistent increase in freezable water with

increase in frozen storage time, possibly due to a greater

association of water molecules with the nonpolar and

polar amino acids of the flour protein. They concluded

that the gluten strength of wheat genotypes significantlyaffected the quality of frozen dough, and the subsequent

baked end product. This discrepancy in results could be

attributed to the different genotypes used in the two

studies. Lu and Grant (1999a) compared genotypes

ranging widely in their gluten strength, so as to evaluate

their susceptibility to frozen storage, whereas the cur-

rent study evaluated some top-ranking commercial cul-

tivars with a narrow range of high gluten strength,

which subsequently resulted in a non-significant range

of freezable water content during frozen storage.

Extensibility of the thawed doughs did not change

significantly as the storage time increased from day 0 to

week 4 (Table 3). However, at week 12, there was asmall increase in dough extensibility, followed by a fur-

ther significant increase in the presence of freezethaw

cycles (Table 3), suggesting dough weakening. Similarly,

Inoue and Bushuk (1992) observed a gradual increase in

extensibility with frozen storage for up to 10 weeks. The

maximum resistance of the doughs increased steadily as

the storage time increased from day 0 to week 12, in the

absence of freezethaw cycles (Table 3), possibly due to

the stiffening of the doughs during frozen storage (Var-

riano-Marston et al., 1980; Wolt & DAppolonia,

1984a). However, in the presence of freezethaw cycles,

the doughs showed a significant drop in maximumresistance (Table 3), possibly due to ice crystallization

during freezethaw cycles (Inoue & Bushuk, 1992).

Based on the micro-extensigraph results, we infer that

maximum gluten damage of frozen doughs occur mostly

under the influence of repeated temperature fluctuations

during freezethaw cycles, compared to storage at con-

stant frozen temperature. The moisture migration or

enthalpy of freezable water on the other hand, was more

strongly influenced by the initial exposure of the doughs

to frozen storage, followed by a more gradual increase

under the impact of freezethaw cycles.

3.3. Baking quality characteristics

It is generally accepted that as frozen storage time

increases, proof time of the dough also increases (Inoue

& Bushuk, 1992; Lu & Grant, 1999b; Wolt & DAppo-

lonia, 1984a,b). This increase in proof time has been

attributed to low freezing temperatures, which sig-

nificantly decrease the viable yeast cell count, thereby

reducing the gassing power (Kline & Sugihara, 1968). In

this study, a significant increase in proof time was

observed with an increase in frozen storage time, and

ranged from a mean of 85 min on day 0108 min at

Table 2

Flour swelling volume and RVA pasting parameters of the wheat cul-

tivarsa

Cultivars FSVb RVA pasting characterisitics (RVU)

Peak

viscosity

Breakdown Setback

Alsen 49.3 184 93 115

Argent 46.0 182 76 133

Glenlea 44.8 164 56 144

Grandin 45.0 164 63 129

McNeal 45.5 178 60 146

Oxen 45.3 168 59 139

Parshall 69.3 259 153 114

Russ 48.8 174 74 132

Trenton 48.5 190 82 136

Mean 49.2 185 80 132

LSD (P


6/8

week 4 (Table 4). At week 12, there was a further

increase in proof time, possibly due to an additional

reduction in viable yeast cells. However, doughs sub-

jected to freezethaw cycles during 12 weeks of storage

did not show significantly higher proof times compared

to doughs not subjected to any freezethaw cycle (139

min vs. 136 min, respectively) (Table 4). These resultssuggest that the increase in proof time was more

strongly affected by extended frozen storage, than due

to freezing and thawing. Our results are in agreement

with the findings of Bruinsma and Giesenschlag (1984)

who observed that yeast activity was not appreciably

reduced after consecutive freezethaw cycles, and there-

fore attributed the increase in proof time to significant

destruction of normal dough structure during freezing.

Loaf volume typically decreases with an increase in

frozen storage (Inoue & Bushuk, 1992; Wolt &

DAppolonia, 1984b). In this study, the effect of geno-

typic differences on loaf volume was non-significant,

whereas, the effect of frozen treatments was small, butstatistically significant. The average loaf volume at week

4 was 924 cc, which was not significantly different from

the volume at day 0 (Table 4). At week 12, there was a

significant decrease in loaf volume compared to week 4,

irrespective of the freezethaw cycles (Table 4). This was

consistent with the trends observed with the proof time

data, again signifying that the cultivars examined were

not as greatly affected by temperature fluctuations dur-

ing storage, as they were by ice recrystallization during

prolonged frozen storage. Except for crust color, no

significant differences were evident in bread scores for

external and internal characteristics of the loaves. Theoverall visual quality characteristics of the frozen

doughs were minimally affected by prolonged frozen

storage and freezethaw cycles (Table 4), which are in

agreement with the findings by Nemeth, Paulley, and

Preston (1996). In contrast, Wolt and DAppolonia

(1984b) found an open and gummy grain and crumb

texture, which significantly decreased the bread scores

with prolonged storage.

Crumb softness, which is a desirable quality char-

acteristic, was significantly different among cultivars,

independent of the frozen treatments. On Day 0, Glen-

lea, Oxen, and McNeal displayed undesirably higher

crumb firmness, Alsen, Argent, Grandin, Russ, and

Trenton displayed intermediate firmness, whereas Par-

shall exhibited the softest crumb texture (Table 5). Atweek 4, most cultivars displayed a substantial increase

in crumb firmness, except McNeal, which did not show

any change, irrespective of frozen storage or freeze

thaw cycles (Table 5). Interestingly, the doughs stored

for 12 weeks displayed lower crumb firmness similar to

the control, irrespective of the freezethaw cycles

(Table 5). Lu and Grant (1999b) reported that crumb

firmness was influenced by the gluten strength of frozen

dough. Doughs made from extremely strong flour

resulted in firmer crumb texture due to restricted starch

swelling during baking.

The crumb softness exhibited by Parshall was mark-

edly different from all other cultivars. Despite its gra-dual increase in firmness values from day 0 to week 12,

the overall mean values were significantly lower than the

other cultivars for all frozen treatments (Table 5). Most

of the cultivars evaluated in this study possessed desir-

able gluten characteristics for producing bread of opti-

mum quality (Table 1), and yet the crumb softness of

these cultivars varied widely in a frozen dough system.

This disparity in performance among cultivars could be

attributed to the influence of other flour components,

such as variation in the starch pasting characteristics

(Seib, 2000). The gluten strength of Parshall was not

appreciably higher than the other samples (Table 1), butit had the highest starch swelling capacity among all the

cultivars (Table 2). Possibly, the higher starch swelling

characteristics of Parshall was responsible for its super-

ior frozen dough quality, signifying the role of starch, in

Table 4

Bread baking characteristics of frozen dough as affected by frozen

storage and freezethaw cyclesa

Treatment Proof

time

(min)

Loaf

volume

(cc)

Crust

colorbCrumb

colorbGrain

and

textureb

Day 0 (control) 85 c 931 a 9.6 a 9.2 a 9.2 a

Week 4 108 b 924 a 9.4 b 9.1 a 9.0 a

Week 12 136 a 909 b 9.1 c 9.0 a 9.1 a

Week 12+FTCc 139 a 903 b 9.0 c 9.0 a 9.1 a

a Mean values represent nine genotypes and four replicates (n=36).

Means within columns followed by common letters are not sig-

nificantly different at P


7/8

addition to gluten strength, on crumb softness. We

speculate that the unique starch swelling properties of

Parshall may have facilitated higher water retention

within the starch granules during baking, and contri-

buted to its desirable crumb softness. Conversely, the

doughs possessing medium to low starch swelling capa-

city may have been less effective at imbibing the waterreleased from the gluten network during thawing and

baking (Hoseney, 1998), resulting in a comparatively

firmer and compact bread crumb structure. Results

suggest that flours with moderately strong gluten and

high starch swelling capacity would be ideal in providing

structural integrity to the dough during frozen storage,

and desirable crumb softness after baking. Additional

research is being conducted in our laboratory to evalu-

ate the quality of frozen doughs made from blends of

waxy and normal wheat genotypes, possessing a

broader range of starch pasting characteristics, so as to

further validate the significance of starch on the texture

and staling of frozen dough (Bhattacharya, Erazo,Doehlert, & McMullen, 2002). Moreover, the influence

of diverse growing locations on the protein and starch

quality parameters in relation to frozen dough is also

being evaluated.

Traditionally, bread wheat genotypes were screened

based on their protein quality and quantity alone, as it

related closely with good loaf volume. Presently, manu-

facturers and consumers are more cognizant to quality,

and are prepared to pay a higher premium for superior

products. Consequently, it is imperative for wheat pro-

ducers and breeders to develop elite bread wheat culti-

vars with value-added quality characteristics to meetthis need. By screening for diversity in starch swelling

properties, in addition to protein quality, breeders and

producers would be better equipped to respond faster to

new market demands and create unique niche for iden-

tity preserved wheat cultivars for various end uses, such

as frozen dough.

Acknowledgements

We appreciate the financial support by the North

Dakota Wheat Commission, the State Board of Agri-

cultural Research and Education, and the Spring WheatBakers. Technical assistance by the NDSU Cereal

Science HRS Wheat Quality team and the statistical

advice of Dr. Richard Horsley are gratefully appreciated.

References

AACC. (2000). Approved Methods of the AACC, 10th ed. Method

44-15A, approved October 1975; reviewed October 1994; reapproval

November 1999, Method 46-30, approved November 1995; reap-

proval November 1999, Method 54-21, approved November 1995;

reapproval November 1999, Method 56-81B, approved November

1972, reviewed September 1992, and Method 74-09, approved

November 1995; reviewed October 1996; reapproval November

1999. American Association of Cereal Chemists. The Association: St.

Paul, MN.

Autio, K., & Sinda, E. (1992). Frozen doughs: rheological changes and

yeast viability. Cereal Chemistry, 69, 409413.

Bender, L. D., & Lamb, J. (1977). The preservation of yeast viability in

frozen dough. Journal of Food Science and Technology, 28, 952953.

Berglund, P. T., & Shelton, D. R. (1993). Effect of frozen storage

duration on firming properties of breads baked from frozen doughs.

Cereal Foods World, 38, 8993.

Berglund, P., Shelton, D., & Freeman, T. (1991). Frozen bread dough

ultrastructure as affected by duration of frozen storage and freeze

thaw cycles. Cereal Chemistry, 68, 105107.

Bhattacharya, M., & Corke, H. (1996). Selection of desirable starch

pasting properties in wheat for use in white salted or yellow alkaline

noodles. Cereal Chemistry, 73, 721728.

Bhattacharya, M., Erazo, S., Doehlert, D. C., & McMullen, M. S.

(2002). Effect of waxy wheat flour on firmness and staling of fresh

bread. Cereal Chemistry, 79, 178182.

Bhattacharya, M., Jafari-Shabestari, J., Qualset, C., & Corke, H.

(1997). Diversity of starch pasting properties in Iranian hexaploid

wheat landraces. Cereal Chemistry, 74, 417423.

Bruinsma, B. L., & Giesenschlag, J. (1984). Frozen dough perfor-

mance. Compressed yeastinstant dry yeast. Bakers Digest, 58, 6

11.

Davies, R. J., & Webb, T. (1969). Methods, apparatus: new product

research, process development and design. Chemistry and Industry,

16, 11381139.

Hoseney, R. C. (1998). Yeast-leavened products. In R. C. Hoseney

(Ed.), Principles of cereal science and technology (2nd ed.) (pp. 229

273). St. Paul, MN: American Association of Cereal Chemists, Inc.

Hsu, K. H., Hoseney, R. C., & Seib, P. A. (1979). Frozen dough. II.

Effect of freezing and storing conditions on the stability of yeasted

doughs. Cereal Chemistry, 56, 424426.

Inoue, Y., & Bushuk, W. (1991). Studies on frozen dough. I. Effects of

frozen storage and freezethaw cycles on baking and rheological

properties. Cereal Chemistry, 68, 627631.

Inoue, Y., & Bushuk, W. (1992). Studies on frozen dough. II. Flour

quality requirements for bread production from frozen dough. Cer-

eal Chemistry, 69, 423428.

Kline, L., & Sugihara, T. F. (1968). Factors affecting the stability of

frozen bread dough I. Prepared by the straight dough method.

Bakers Digest, 42, 4450.

Kulp, K. (1995). Frozen & refrigerated doughs and batters. In

K. Kulp, K. Lorenz, & J. Brummer (Eds.), Biochemical and biophy-

sical principles of freezing (1st ed.) (pp. 6389). St. Paul, MN: Amer.

Assoc. Cereal Chem.

Lu, W., & Grant, L. (1999a). Role of flour fractions in breadmaking

quality of frozen dough. Cereal Chemistry, 76, 663667.

Lu, W., & Grant, L. (1999b). Effects of prolonged storage at freezing

temperatures on starch and baking quality of frozen doughs. Cereal

Chemistry, 76, 656662.Marston, P. E. (1978). Frozen dough for breadmaking. Bakers Digest,

52, 1820, 37.

Merritt, P. P. (1960). The effect of preparation on the stability and

performance of frozen, unbaked, yeast-leavened doughs. Bakers

Digest, 34, 5758.

Miura, H., & Sugawara, A. (1996). Dosage effects of the three Wx

genes on amylose synthesis in wheat endosperm. Theoretical and

Applied Genetics, 93, 10661070.

Moss, H. J. (1980). The pasting properties of some wheat starches free

of sprout damage. Cereal Research Communication, 8, 297302.

Nemeth, L. J., Paulley, F. G., & Preston, K. R. (1996). Effects of

ingredients and processing conditions on the frozen dough bread

quality of Canada Western Red Spring wheat flour during pro-

longed storage. Food Research International, 29, 609616.

M. Bhattacharya et al. / Food Research International 36 (2003) 365372 371


8/8

Ra sa nen, J., Blanshard, J. M. V., Mitchell, J. R., Derbyshire, W., &

Autio, K. (1998). Properties of frozen wheat doughs at subzero

temperatures. Journal of Cereal Science, 28, 114.

Seib, P. (2000). Reduced-amylose wheats and asian noodles. Cereal

Foods World, 45, 504512.

Suchy, J., Lukow, O. M., & Ingelin, M. E. (2000). Dough micro-

extensibility method using a 2-g mixograph and a texture analyzer.

Cereal Chemistry, 77, 3943.

Varriano-Marston, E., Hsu, K. H., & Mahdi, J. (1980). Rheological

and structural changes in frozen dough. Bakers Digest, 54, 3234, 41.

Wang, L., & Seib, P. A. (1996). Australian salt-noodle flours and their

starches compared to U.S. wheat flours and their starches. Cereal

Chemistry, 73, 167175.

Wolt, M. J., & DAppolonia, B. L. (1984a). Factors involved in the

stability of frozen dough. I. The influence of yeast reducing com-

pounds on frozen-dough stability. Cereal Chemistry, 61, 209212.

Wolt, M. J., & DAppolonia, B. L. (1984b). Factors involved in the

stability of frozen dough. II. The effects of yeast type, flour type,

and dough additives on frozen-dough stability. Cereal Chemistry, 6,

213221.

372 M. Bhattacharya et al. / Food Research International 36 (2003) 365372

Bhattacharay masa congelada

Documents

Transcript of Bhattacharay masa congelada