The Impacts of Formulation Components on Improvement of Frozen Bread Dough and Final Product Quality (Turkish with English Abstract)

Yıl 2012, Cilt: 37 Sayı: 1, 55 - 62, 01.02.2012

Müge Hendek Ertop Hakiye Etgü Mehmet Hayta

Öz

In the bakery products market, the use of frozen dough and the demand to frozen products are increasing change over the world. Although consumer needs and trends changes over time, when purchasing bakery products, the most important factor that should be taken into consideration is stil the product freshness. To become ready for consumption of these products with a short treatment or heat treatment have been effective for the increase in demand of them. However, the main problem that has not been still solved is loss of quality that occurs during the frozen storage. The most important factors that deteriorate the quality are damage of yeast and dough gluten network during frozen storage. Besides determination of optimum process and storage conditions, the functions of ingredients that used are also very important to eliminate undesirable effects of freezing and frozen storage process that has been determined in related studies. In this study, the effects of components of the formulation were evaluated for the frozen bread dough and its final product quality.

Anahtar Kelimeler

Frozen dough, bread making ingredients, frozen dough quality

Dondurulmuş Ekmek Hamuru ve Son Ürün Kalitesinin İyileştirilmesinde Formül Bileşenlerinin Etkileri

Öz

Fırıncılık ürünleri pazarında dondurulmuş hamur kullanımı ve dondurulmuş ürünlere olan talep tüm dünyada giderek artmaktadır. Tüketici ihtiyaç ve eğilimleri zaman içinde değişiklikler gösterse de, fırıncılık ürünleri satın alınırken göz önüne alınan en önemli faktör hala ürünün tazeliğidir. Kısa bir muamele veya ısıl işlemle bu ürünlerin tüketime hazır hale gelmesi ve depolama sürelerinin uzun olması bu artışta etkili olmuştur. Ancak henüz tam olarak çözülemeyen temel sorun dondurarak depolamaya bağlı olarak meydana gelen kalite kayıplarıdır. Kaliteyi bozan en önemli etkenler maya aktivitesinin ve hamur gluten yapısının donma ile zarar görmesidir. Dondurma prosesi ve dondurarak depolama sürecinin olumsuz etkilerinin giderilmesinde optimum proses ve depolama koşullarının belirlenmesi konusunda yapılan çalışmaların yanı sıra kullanılan formül bileşenlerinin fonksiyonlarının da çok önemli olduğu yapılan çalışmalarla belirlenmiştir. Bu çalışmada dondurulmuş ekmek hamuru ve son ürün kalitesi üzerine formül bileşenlerinin etkileri üzerinde durulmuştur.

Anahtar Kelimeler

Dondurulmuş hamur, ekmek katkı maddeleri, dondurulmuş hamur kalitesi

Kaynakça

• Selomulyo VO, Zhou W. 2007. Frozen bread dough: Effects of freezing storage and dough improvers. J Cereal Sci, 45: 1-17.
• Hady EA, El- Samahy SK, Seibe W, Brümmer JM. 1996 Changes in Gas Production and Retention in Non-Prefermented Frozen Wheat Doughs. Cereal Chem, 73: 472-477.
• Rosell CM, Gomez M. 2007. Frozen Dough and Partially Baked Bread:An Update. Food Rev Int, 23: 303–319.
• Yi J, Kerr WL. 2009. Combined Effects of Dough Freezing and Storage Conditions on Bread Quality Factors. J Food Eng, 93: 495-501.
• Phimolsiripol Y. 2009. Shelf Life Determination of Frozen Bread Dough Stored Under Fluctuating Temperature Conditions. Kasetsart J.Nat Sci, 43: 187-197.
• Bhattacharya M, Langstaffa TM, Berzonskyb WA. 2003. Effect of Frozen Storage and FreezeThaw Cycle on Rheological and Baking Properties of Frozen Doughs. Food Res Int, 36: 365-372.
• Phimolsiripol Y, Siripatrawan U, Tulyathan V, Cleland DJ. 2008. Efects of freezing and temperature fuctuations during frozen storage on frozen dough and bread quality. J Food Eng, 84: 48–56.
• Giannou V, Tzia C. 2007. Frozen dough bread: Quality and textural behavior during prolonged storage – Prediction of final product characteristics. J Food Eng, 79: 929–934.
• Yi J, Kerr WL. 2009. Combined effects of freezing rate, storage temperature and time on bread dough and baking properties. J Food Sci Tech, 42: 1474-1483.
• Leray G, Oliete B, Mezaize S, Chevallier S, Lamballerie M. 2010. Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough. J Food Eng, 100: 70–76.
• Gabric D, Ben-Aissa F, Le-Bail A, Monteau JY, Curic D. 2011. Impact of process conditions on the structure of pre-fermented frozen dough. J Food Eng, 105: 361–366.
• Autio K, Sinda E. 1992. Frozen doughs rheological changes and yeast viability. Cereal Chem, 69: 409-413.
• Le-Bail A, Nicolitch C, Vuillod C. 2010. Fermented Frozen Dough: Impact of Pre-fermentation Time and of Freezing Rate for a Pre-fermented Frozen Dough on Final Volume of the Bread. Food Bioprocess Technol, 3: 197–203.
• Inoue Y, Bushuk W. 1992. Studies on frozen doughs. II. Flour quality requirements for bread production from frozen dough. Cereal Chem, 69: 423-428.
• Huang L, Wan J, Huang W, Rayas-Duarte P, Liu G. 2011. Effects of glycerol on water properties and steaming performance of prefermented frozen dough. J. Cereal Sci, 53: 19-24.
• Ashgar A, Anjum FM, Allen JC, Daubert CR, Rasool G. 2009. Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough. Food Hydrocolloid, 23: 1687–1692.
• Wang ZJ, Ponte Jr JG. 1994. Improving frozen dough qualities with the addition of Vital wheat gluten. Cereal Food World, 39: 500-503.
• Lu W.1997. Biochemical factors influencing baking performance of frozen doughs. Ph.D. Dissertation, North Dakota State University of Agriculture and Applied Science, Fargo, USA.
• Peng Q, Shun-he C, Chuan-xi M. 2007. Effect of waxy wheat flour blends on the Quality of Chinese steamed bread. Agr Sci China, 6: 12751282.
• Yi L, Kerr WL, Johnson JW. 2009. Effects of waxy wheat flour and water on frozen dough and bread properties. J Food Sci, 74: 278-284.
• Purna SKG. 2010. Understanding and improving functionality of waxy wheat flours. Ph. D. Dissertation, Department of Grain Science and Industry College of Agriculture, Kansas State University, Manhattan, Kansas. USA.
• Yi J, Johnson JW, Kerr WL. 2009. Properties of bread made from frozen dough containing waxy wheat flour. J Cereal Sci, 50: 364–369.
• Murakami Y, Hahn YS, Yokoigawa K, Endo K, Kawai H. 1994. Induction of freeze-sensitive mutants from a freeze-tolerant yeast Torulaspora delbrueckii. Biosci Biotech Bioch, 58: 206-207.
• Hernández-López MJ, Pallotti C, Andreu P, Aguilera J, Prieto JA, Randez-Gil F. 2007. Characterization of a Torulaspora delbrueckii diploid strain with optimized performance in sweet and frozen sweet dough. Int J Food Microbiol, 116: 103–110.
• Wolt MJ, D’Appolonia BL. 1984. Factors involved in the stability of frozen dough. II. The effect of yeast type, flour type, and dough additives on frozen-dough stability. Cereal Chem, 61: 213-221.
• Asghar A, Anjum FM, Butt MS, Hussain S. 2006. Functionality of Different Surfactants and Ingredients in Frozen Dough,Turk J. Biol. 30: 243250.
• Sungur B. 2009. Baz› hidrokolloidler ve yüzey aktif maddenin hamurun reolojik özellikleri ile dondurulmufl hamurun ekmek kalitesi üzerine etkileri. Ankara Üniversitesi Fen Bilimleri Enstitüsü G›da Mühendisli¤i Anabilim Dal› Doktora Tezi, Ankara, Türkiye.
• Rao PA, Nussinovitch A, Chinachoti P. 1992. Effects of selected surfactants on amylopectin recrystallization and on recoverability of bread crumb during storage, Cereal Chem, 69: 613–618.
• Pisesookbunterng W, D’appolonia B. 1983. Bread staling studies. I. Effects of surfactants on moisture migration from crumb to crust and firmness values of bread crumb, Cereal Chem, 60: 298–300.
• Meziani S, Jasniewski J, Gaiani C, Ioannou ‹, Muller JM, Ghoul M, Desobry S. 2011. Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough, J Food Eng, 107:358-365.
• Koca AF, An›l M. 2003. Dondurulmufl hamur kalitesine ya¤ ve yüzey aktif maddelerin etkisi, GIDA 28: 61-67.
• Hosomi K, Nishio K, Matsumoto H. 1992. Studies on frozen dough baking. I. Effects of egg yolk and sugar ester, Cereal Chem, 69: 82–92.
• Kenny S, Wehrle K, Dennehy T, Arendt EK. 1999. Correlations between emprical and fundamental rheology measurements and baking performance of frozen bread dough, Cereal Chem 76:421-425.
• Pejin DJ, Dosanovia IS, Popov SD, Suturovia ZJ, Rankovia JA, Dodia SN, Dodia JM, Vuaurovia VM. 2007. Influence of dough freezing on Saccharomyces cerevisiae metabolism, Proc Nat Sci, No: 113, 293-301.
• Matuda TG, Chevallier S, Filho PAP, Lebail A, Tadini CC. 2008. Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough. J Cereal Sci, 48: 741–746.
• Hemeda HM, Mohamed EF. 2010. Pan bread quality as affected by low and high viscous hydrocolloids gum. World J Dairy & Food Sci, 5: 100-106.
• Dodic J, Pejin D, Dodic S, Popov S, Mastilovic J, Popov-Raljic, Zivanovic S. 2007. Effects of Hydrophilic Hydrocolloids on Dough and Bread Performance of Samples Made from Frozen Doughs, J Food Sci, 72: 235-241.
• Mandala IG. 2005. Physical properties of fresh and frozen stored, microwave-reheated breads, containing hydrocolloids, J Food Eng, 66: 291–300.
• Ribotto PD, Leon AE, Anon MC. 2001. Effect of Freezing and Frozen Storage of Doughs on Bread Quality. J Agric Food Chem, 49: 913-918.
• Sungur B, Ercan R. 2011. Effects of some hydrocolloids and surfactant on the rheological properties of hard wheat flour dough by using responce surface methodology. GIDA 36: 77-82.
• Filipovic J, Filipovic N, Filipovic V. 2010. The effects of commercial fibres on frozen bread dough. J Serb Chem Soc, 75: 195-207.
• Koh B, Lee G, Lim S. 2005. Effect of Amino Acids and Peptides on Mixing and Frozen Dough Properties of Wheat Flour. J Food Sci, 70 (6): 359-364.
• Kim YS, Huang W, Du G, Pan Z, Chung O. 2008. Effects of trehalose, transglutaminase, and gum on rheological, fermantation and baking properties of frozen dough. Food Res Int, 41: 903–908.
• Giannou V, Tzia C. 2008. Cryoprotective Role of Exogenous Trehalose in Frozen Dough Products. Food Bioprocess Tech, 1: 276-284.
• Minervini F, Pinto D, Cagno R, Gobbetti M. 2011. Scouting the application of sourdough to frozen dough bread technology. J Creal Sci, In Press, Accepted Manuscript.
• Yeh C, Kao B, Peng H. 2009. Production of a Recombinant Type 1 Antifreeze Protein Analogue by L. lactis and Its Applications on Frozen Meat and Frozen Dough. J Agric Food Chem, 57: 6216-6223.
• Zhang C, Zhang H, Wang L, Gao H, Guo XN, Yao HY. 2007. Improvement of Texture Properties and Flavor of Frozen Dough by Carrot (Daucus carota) Antifreeze Protein Supplementation. J Agric Food Chem, 55: 9620-9626.
• Zhang C, Zhang H, Wang L, Guo X. 2008. Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb. LWT, 41: 1029–1036.
• Wang X, Zhu K, Zhou H. 2011. Immobilization of Glucose Oxidase in Alginate-Chitosan Microcapsules. Int. J. Mol. Sci, 12: 3042-3054.
• Steffolani ME, Ribotta PD, Perez GT, Puppo MC, León AE. 2011. Use of Enzymes to Minimize Dough Freezing Damage. Food Bioprocess Technol, (Published online, SpringerLink DOI: 10.1007/s11947-011-0538-2)
• Steffolani ME, Ribotta PD, Pérez GT, León AE. 2010. Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality. J Cereal Sci, 51, 366–373.
• Roccia P, Ribotta PD, Ferrero C, Pérez GT, León AE. 2010. Enzymes Action on Wheat–Soy Dough Properties and Bread Quality. Food Bioprocess Technol, (Published online, SpringerLink DOI 10.1007/s11947-010-0396-3)
• Wang F, Huang W, Kima Y, Liu R, Tilley M. 2011. Effects of transglutaminase on the rheological and noodle-making characteristics of oat dough containing vital wheat gluten or egg albumin. J Cereal Sci, 54: 53-59.