Long-term frozen storage of wheat bread and dough - Effect of time, temperature and fibre on sensory quality, microstructure and state of water
Artikel i vetenskaplig tidskrift, 2013

The objective of this study was to determine effect of storage time, storage temperature and addition of fibre on sensory quality, state of water, microstructure and texture of bread and dough. Samples with and without fibre, were stored frozen for 2, 3.5 and 6 months at temperatures of -19, -16 and -8 degrees C as dough and bread. Sensory quality was evaluated by a trained analytical panel. Microstructure was analysed by light microscopy. Texture measurements were performed on bread, and the state of water was measured by differential scanning calorimetry. Bread without fibre stored as dough at -19 degrees C was the sample most like freshly baked bread. Sensory evaluation also confirmed that quality of the final bread was improved if samples were stored as dough compared to stored as bread. The microstructure had larger gaps between the starch and gluten phases when stored at warmer temperatures, due to retrogradation of starch, dehydration of gluten and water migration. DSC measurements showed that bread stored at -19 degrees C gained extra amount of freezable water, but lost ice after storage at -8 degrees C. Texture measurements showed that firmness increased with extended storage time. Bread stored at -8 degrees C had lowest quality in all measurements.

Författare

Johanna Andersson

Chalmers University of Technology

Swedish Institute for Food and Biotechnology

C. Ohgren

Swedish Institute for Food and Biotechnology

A. Alp

Swedish Institute for Food and Biotechnology

S. Ekman

Swedish Institute for Food and Biotechnology

A. Astrom

Swedish Institute for Food and Biotechnology

Guo Chen

Chalmers, Teknisk fysik, Kondenserade materiens fysik

SuMo Biomaterials

Jan Swenson

Chalmers, Teknisk fysik, Kondenserade materiens fysik

D. Johansson

Sveriges lantbruksuniversitet

Swedish Institute for Food and Biotechnology

Maud Langton

Swedish Institute for Food and Biotechnology

Sveriges lantbruksuniversitet

Journal of Cereal Science

0733-5210 (ISSN) 1095-9963 (eISSN)

Vol. 57 125-133

Ämneskategorier

Kemi

DOI

10.1016/j.jcs.2012.10.007