The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced
The use of hydrocolloids in frozen dough has become frequent as bread improvers due to their anti‐staling effect. Nevertheless, the impact of both different frozen storage and Arabic gum level in non‐prefermented flat dough with following thawing procedure have not been studied. This work intended t...
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| Veröffentlicht in: | Journal of texture studies 2017-04, Vol.48 (2), p.124-130 |
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| creator | Tavakoli, Hamid Reza Jonaidi Jafari, Nematollah Hamedi, Hassan |
| description | The use of hydrocolloids in frozen dough has become frequent as bread improvers due to their anti‐staling effect. Nevertheless, the impact of both different frozen storage and Arabic gum level in non‐prefermented flat dough with following thawing procedure have not been studied. This work intended to study the effect of three different ratio of Arabic gum on rheological properties of 1, 7, and 30 days of frozen storage and the quality of the bread made from. In order to gain the least detrimental effects on gluten network, we used rapid rate freezing and microwave heating in thawing stage. Rheological results showed that the unfrozen samples to which Arabic gum had been added rendered the highest resistance to extension. The resistance of gum fortified samples were less than fresh dough, however the decline was not significant in 3.0% Arabic gum dough kept in a month storage (p > .05). The similar findings were obtained for extensibility and adhesiveness; in which the maximum incorporation of Arabic gum lessen the destructive impact of long freezing storage. Addition of 3% gum could be able to retard staling through an increment in hydrophilic bonds between water molecules and amylose during thawing (p |
| doi_str_mv | 10.1111/jtxs.12223 |
| format | Article |
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Practical applications
Producing a chapatti‐like fermented bread without long fermentation period. Formulation a frozen dough without using chemical additives. Introducing a proper use of a new defrosting method with the aim of achieving a better texture. Improvement in retarding staling by the use of Gum Arabic after 7 days.</description><identifier>ISSN: 0022-4901</identifier><identifier>EISSN: 1745-4603</identifier><identifier>DOI: 10.1111/jtxs.12223</identifier><identifier>PMID: 28370115</identifier><language>eng</language><publisher>England</publisher><subject>Arabic gum ; baking property ; bread ; Bread - analysis ; Colloids - chemistry ; Fermentation ; Food Handling - methods ; Food Quality ; Freezing ; frozen dough ; Frozen Foods - analysis ; Glutens - chemistry ; Gum Arabic - chemistry ; rheological properties ; Rheology ; Time Factors ; Triticum - chemistry ; Water - chemistry</subject><ispartof>Journal of texture studies, 2017-04, Vol.48 (2), p.124-130</ispartof><rights>2016 Wiley Periodicals, Inc.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3293-e55cea7a95d80dbb1a81293bce186caf96fc1f59be711623134a6d3e37baceb93</citedby><cites>FETCH-LOGICAL-c3293-e55cea7a95d80dbb1a81293bce186caf96fc1f59be711623134a6d3e37baceb93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fjtxs.12223$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fjtxs.12223$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28370115$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Tavakoli, Hamid Reza</creatorcontrib><creatorcontrib>Jonaidi Jafari, Nematollah</creatorcontrib><creatorcontrib>Hamedi, Hassan</creatorcontrib><title>The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced</title><title>Journal of texture studies</title><addtitle>J Texture Stud</addtitle><description>The use of hydrocolloids in frozen dough has become frequent as bread improvers due to their anti‐staling effect. Nevertheless, the impact of both different frozen storage and Arabic gum level in non‐prefermented flat dough with following thawing procedure have not been studied. This work intended to study the effect of three different ratio of Arabic gum on rheological properties of 1, 7, and 30 days of frozen storage and the quality of the bread made from. In order to gain the least detrimental effects on gluten network, we used rapid rate freezing and microwave heating in thawing stage. Rheological results showed that the unfrozen samples to which Arabic gum had been added rendered the highest resistance to extension. The resistance of gum fortified samples were less than fresh dough, however the decline was not significant in 3.0% Arabic gum dough kept in a month storage (p > .05). The similar findings were obtained for extensibility and adhesiveness; in which the maximum incorporation of Arabic gum lessen the destructive impact of long freezing storage. Addition of 3% gum could be able to retard staling through an increment in hydrophilic bonds between water molecules and amylose during thawing (p < .05). The overall rating of Arabic gum enriched samples was similar with bread made from non‐frozen dough, even after 30 days of storage as indicated by the sensory evaluation of breads.
Practical applications
Producing a chapatti‐like fermented bread without long fermentation period. Formulation a frozen dough without using chemical additives. Introducing a proper use of a new defrosting method with the aim of achieving a better texture. Improvement in retarding staling by the use of Gum Arabic after 7 days.</description><subject>Arabic gum</subject><subject>baking property</subject><subject>bread</subject><subject>Bread - analysis</subject><subject>Colloids - chemistry</subject><subject>Fermentation</subject><subject>Food Handling - methods</subject><subject>Food Quality</subject><subject>Freezing</subject><subject>frozen dough</subject><subject>Frozen Foods - analysis</subject><subject>Glutens - chemistry</subject><subject>Gum Arabic - chemistry</subject><subject>rheological properties</subject><subject>Rheology</subject><subject>Time Factors</subject><subject>Triticum - chemistry</subject><subject>Water - chemistry</subject><issn>0022-4901</issn><issn>1745-4603</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kE1Lw0AQhhdRbK1e_AGyRxGiO9l8Hov4ieDBCt7Cfsy2KU1SdxK0_noTWz06l4GZZ56Bl7FTEJfQ19Wy_aRLCMNQ7rExpFEcRImQ-2wsRBgGUS5gxI6IlkLIOBPpIRuFmUwFQDxmOFsgR-fQtLxxfOqVLg2fdxVvau5884U1t003X_C1b9bo2xKJq9rytr8jrKnxG66IkKjCuqVBMqy0R2WHG9sZtMfswKkV4cmuT9jr7c3s-j54er57uJ4-BUaGuQwwjg2qVOWxzYTVGlQG_VwbhCwxyuWJM-DiXGMKkIQSZKQSK1GmWhnUuZyw8623f_zeIbVFVZLB1UrV2HRUQJZFkESQQ49ebFHjGyKPrlj7slJ-U4AohliLIdbiJ9YePtt5O12h_UN_c-wB2AIf5Qo3_6iKx9nby1b6DTvLhCM</recordid><startdate>201704</startdate><enddate>201704</enddate><creator>Tavakoli, Hamid Reza</creator><creator>Jonaidi Jafari, Nematollah</creator><creator>Hamedi, Hassan</creator><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>201704</creationdate><title>The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced</title><author>Tavakoli, Hamid Reza ; Jonaidi Jafari, Nematollah ; Hamedi, Hassan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3293-e55cea7a95d80dbb1a81293bce186caf96fc1f59be711623134a6d3e37baceb93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Arabic gum</topic><topic>baking property</topic><topic>bread</topic><topic>Bread - analysis</topic><topic>Colloids - chemistry</topic><topic>Fermentation</topic><topic>Food Handling - methods</topic><topic>Food Quality</topic><topic>Freezing</topic><topic>frozen dough</topic><topic>Frozen Foods - analysis</topic><topic>Glutens - chemistry</topic><topic>Gum Arabic - chemistry</topic><topic>rheological properties</topic><topic>Rheology</topic><topic>Time Factors</topic><topic>Triticum - chemistry</topic><topic>Water - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tavakoli, Hamid Reza</creatorcontrib><creatorcontrib>Jonaidi Jafari, Nematollah</creatorcontrib><creatorcontrib>Hamedi, Hassan</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of texture studies</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tavakoli, Hamid Reza</au><au>Jonaidi Jafari, Nematollah</au><au>Hamedi, Hassan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced</atitle><jtitle>Journal of texture studies</jtitle><addtitle>J Texture Stud</addtitle><date>2017-04</date><risdate>2017</risdate><volume>48</volume><issue>2</issue><spage>124</spage><epage>130</epage><pages>124-130</pages><issn>0022-4901</issn><eissn>1745-4603</eissn><abstract>The use of hydrocolloids in frozen dough has become frequent as bread improvers due to their anti‐staling effect. Nevertheless, the impact of both different frozen storage and Arabic gum level in non‐prefermented flat dough with following thawing procedure have not been studied. This work intended to study the effect of three different ratio of Arabic gum on rheological properties of 1, 7, and 30 days of frozen storage and the quality of the bread made from. In order to gain the least detrimental effects on gluten network, we used rapid rate freezing and microwave heating in thawing stage. Rheological results showed that the unfrozen samples to which Arabic gum had been added rendered the highest resistance to extension. The resistance of gum fortified samples were less than fresh dough, however the decline was not significant in 3.0% Arabic gum dough kept in a month storage (p > .05). The similar findings were obtained for extensibility and adhesiveness; in which the maximum incorporation of Arabic gum lessen the destructive impact of long freezing storage. Addition of 3% gum could be able to retard staling through an increment in hydrophilic bonds between water molecules and amylose during thawing (p < .05). The overall rating of Arabic gum enriched samples was similar with bread made from non‐frozen dough, even after 30 days of storage as indicated by the sensory evaluation of breads.
Practical applications
Producing a chapatti‐like fermented bread without long fermentation period. Formulation a frozen dough without using chemical additives. Introducing a proper use of a new defrosting method with the aim of achieving a better texture. Improvement in retarding staling by the use of Gum Arabic after 7 days.</abstract><cop>England</cop><pmid>28370115</pmid><doi>10.1111/jtxs.12223</doi><tpages>7</tpages></addata></record> |
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| language | eng |
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| subjects | Arabic gum baking property bread Bread - analysis Colloids - chemistry Fermentation Food Handling - methods Food Quality Freezing frozen dough Frozen Foods - analysis Glutens - chemistry Gum Arabic - chemistry rheological properties Rheology Time Factors Triticum - chemistry Water - chemistry |
| title | The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced |
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