Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough

MEZIANI S; JASNIEWSKI J; RIBOTTA PD; ARAB-TEHRANY E; MULLER JM; GHOUL M; DESOBRY M

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Año: 2012 vol. 109 p. 538 - 544

0260-8774

The aim of the present study was to investigate the effect of yeast content and frozen storage (9 weeks at -40°C) on the structural and rheological parameters, and fermentative activity of frozen sweet dough. Two types of dough were studied (to estimate dough shelf life): SY (Simple yeasted dough) and DY (Double yeasted dough). Fermentative activity (yeast viability, gassing power, and dough volume), rheological and textural parameters were assessed for fresh and frozen sweet doughs. These effects were explored by different and complementary methods: Fourier transform infrared (FTIR), dynamic rheology, texture profile analysis (TPA) and differential scanning calorimetry (DSC). FTIR results showed a protein aggregation during dough frozen storage that was manifested by a decrease in the amount of α-helix connected to the increased content of β-sheet fraction extended. The data showed that the longer the frozen storage time at -40°C, the higher the decreased of frozen sweet dough quality. The rheological attributes such as hardness, ∆S, springiness, tan δ and yeast activity declined significantly during frozen storage. This modification led to lower specific volume of frozen sweet dough during proofing.