Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter

RIBOTTA, PABLO D.; LEÓN, ALBERTO E.; AÑON, MARÍA CRISTINA

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Año: 2003 vol. 36 p. 357 - 363

0963-9969

Frozen and non-frozen dough were baked in a differential scanning calorimeter (DSC) pan (heated in the calorimeter at temperatures similar to those of the center of the crumb during baking) and were aged at different temperatures. Gelatinized dough (DSC-baked dough) was heated again in the DSC. This methodology permitted us to study the effects of dough freezing and frozen storage on gelatinization and retrogradation of starch. During storage of frozen doughs at -18°C an increase in the gelatinization enthalpy after 150 day of storage was observed. At 230 days of frozen storage a decrease in the onset temperature and an increase in the gelatinization temperature range was also detected. An increase of starch retrogradation with time of storage in frozen conditions was observed. During the aging of dough baked in DSC, a higher retrogradation temperature range was detected together with a faster retrogradation of starch at low temperature of aging. © 2003 Elsevier Science Ltd. All rights reserved.