Effect of emulsifier and guar gum on microstructural, rheological and baking perfomance of frozen bread dough

RIBOTTA, P.D., PEREZ, G., LEÓN, A.E., AÑÓN, M.C.

FOOD HYDROCOLLOIDS

Año: 2004 vol. 18 p. 305 - 313

0268-005X

Abstract The influence of mono- and diacylglycerols esterified to mono- and diacetyltartaric acid (DATEM) and guar gum on dynamic rheological behaviour, starch gelatinization, microstructure and bread properties of frozen dough were analysed. The results obtained showed that the dough freezing and storage at 218 8C decreased the bread quality. The dough freezing and frozen storage provoked a decrease in the complex modulus ðGpÞ and the storage modulus ðG0Þ showing a reduction in dough firmness and elasticity. Structural damage caused on dough ultra structure through frozen storage was observed by scanning electron microscopy. Starch gelatinization was affected by additives and by dough storage at 218 8C. DATEM and gum guar improved volume and texture of bread obtained from non-frozen and frozen dough, but neither DATEM nor gum guar could avoid the effect of dough frozen storage on the dynamic rheological parameters and microstructure damage.218 8C decreased the bread quality. The dough freezing and frozen storage provoked a decrease in the complex modulus ðGpÞ and the storage modulus ðG0Þ showing a reduction in dough firmness and elasticity. Structural damage caused on dough ultra structure through frozen storage was observed by scanning electron microscopy. Starch gelatinization was affected by additives and by dough storage at 218 8C. DATEM and gum guar improved volume and texture of bread obtained from non-frozen and frozen dough, but neither DATEM nor gum guar could avoid the effect of dough frozen storage on the dynamic rheological parameters and microstructure damage.ðGpÞ and the storage modulus ðG0Þ showing a reduction in dough firmness and elasticity. Structural damage caused on dough ultra structure through frozen storage was observed by scanning electron microscopy. Starch gelatinization was affected by additives and by dough storage at 218 8C. DATEM and gum guar improved volume and texture of bread obtained from non-frozen and frozen dough, but neither DATEM nor gum guar could avoid the effect of dough frozen storage on the dynamic rheological parameters and microstructure damage.218 8C. DATEM and gum guar improved volume and texture of bread obtained from non-frozen and frozen dough, but neither DATEM nor gum guar could avoid the effect of dough frozen storage on the dynamic rheological parameters and microstructure damage.