Use of enzymes to minimize dough freezing damage

STEFFOLANI ME; RIBOTTA P; PEREZ, GABRIELA T.; PUPPO C.

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Año: 2012 vol. 5 p. 2242 - 2255

1935-5130

The purpose of this investigation was to study the effect pentosanase (Pn), glucose oxidase (Gox) and transglutaminase (TG) on frozen dough (-18 °C) and their influence on minimizing the damage caused by frozen storage. Bread characteristics were analyzed day 0, and after 3 and 9 weeks of frozen storage for specific loaf volume, crust color, crumb texture and structure. Dough expansion capacity and dough stickiness, extensibility and viscoelasticity were determined. Frozen dough with high level of Gox developed greater bread volume regarding control dough (without enzyme). Damage percentage caused by frozen storage in Gox samples was lower than control samples indicating that Gox increased the dough strength and counteracted the depolymerization effect of gluten as consequence of ice crystal formation and the release of reducing substances by yeast cells dead during freezing. Samples with Pn developed high bread volume after 9 weeks of frozen storage, explained by the formation of smaller pentosans, as a result of Pn enzyme action, which locate in protein-starch-CO2 matrix interfaces, increasing their expansion capacity without gas loss and thus allowing a higher expansion during proofing. Only the intermediate level of TG presented higher bread volume from frozen dough than control. The new isopeptidic bonds introduced by TG in the gluten proteins helped to mitigate the damage caused by dough freezing.