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Effect of Hydrophilic Gums On The Quality of Frozen Dough: II. Bread Characteristics
Effect of Hydrophilic Gums On The Quality of Frozen Dough: II. Bread Characteristics
Increase in proofing periods of frozen dough subjected to extended highest loaf volume followed by doughs with gum arabic treatment.
frozen storage and freeze-thaw cycles and finally a lower loaf volume is Although the external and internal characteristics of bread deteriorated
attributed to the changes in rheological properties of frozen doughs. with storage time, addition of gum arabic, CMC, and locust bean gum
These changes occur due to the physical damage on the gluten network improved the characteristics compared with the control after each storage
caused by ice recrystallization. The major objective of this research was period. Carrageenan gave an inferior appearance to the bread and
to reduce ice crystallization and recrystallization in frozen dough by decreased crumb quality, while locust bean gum gave the best appear-
incorporating hydrophilic gums such as carboxy methyl cellulose (CMC), ance. Bread loaves made with locust bean gum had a brighter crust color
gum arabic, kappa carrageenan ( carrageenan), and locust bean gum at and lighter crumb color as indicated by higher L color values of the
three different levels with flour derived from a Hard Red Spring wheat chromameter. In contrast, bread made with carrageenan had the lowest
cultivar. The doughs were stored frozen for up to 16 weeks. Bread char- L values. Bread shelf-life evaluated through bread crumb moisture and
acteristics were analyzed after day 0, day 1, and after 4, 8, 12, and 16 bread firmness values showed that bread loaves prepared with locust
weeks of frozen storage for specific loaf volume, external and internal bean gum retained moisture to a greater extent and were softer when
appearance, color, texture, and shelf-life. Specific loaf volume increased compared with the frozen control. In general, locust bean gum, gum
significantly with the addition of different levels of all the four gums arabic, and CMC improved bread characteristics to varying degrees.
compared with the frozen control. Doughs with locust bean gum had the Only carrageenan showed a detrimental effect on the frozen dough.
For ages, it has been believed that there is no substitute for baking thawed doughs after various periods of frozen storage.
fresh baked goods. With lapse of time, a crispy crust of a fresh Frozen doughs were prepared for storage up to 16 weeks with
baked product develops a moist and leathery texture while the soft various levels of hydrophilic gums such as CMC, gum arabic,
crumb becomes firm and dry. The fresh flavor is also lost within carrageenan, and locust bean gum.
hours of baking, which has made bakers work midnight or early
morning to provide the consumers with fresh bread on a daily MATERIALS AND METHODS
basis. Transportation of baked products from large automated
bakeries has also posed problems (Inoue and Bushuk 1991). Materials
Mixed and molded frozen dough that could be quickly trans- The Hard Red Spring wheat cultivar Grandin was used in this
formed into fresh-baked product was suggested as a solution to study. It was tempered to 15.5% moisture content for 24 hr and
the existing problem. The advantages of frozen dough made it milled on a Miag pilot mill to obtain a 70% extraction. The gums
popular since the 1970’s. However, research was initiated in this used were CMC (Hercules, Wilmington, DE), gum arabic (Gum
area due to the disadvantages of frozen dough over the conven- Arabic A-23, Hi-Tek Polymers, Clifton, NJ), carrageenan
tional baking. Some of the disadvantages are its variable perfor- (Carravis 88, Carrageenan Co., Santa Ana, CA), and locust bean
mance, increased expenses, and also loss of stability during gum (Dycol 2600, National Starch and Chemical Co., Bridge-
extended frozen storage periods and freeze-thaw cycles during water, NJ). Compressed yeast was procured periodically from
transportation (Berglund 1988). Loss of stability refers to increase Fleischmann’s Yeast Limited, Fenton, MO, and used within one
in proof time, decrease in loaf volume with poor bread charac- week of receipt.
teristics, and loss of shelf-life (Wolt and D’Appolonia 1984). Due
to the processing stresses on the frozen dough during freezing, Flour Quality
frozen storage and freeze-thaw cycles, product quality deteriorates. Approved Methods (AACC 2000) were used to determine
This is a consequence of loss of dough strength and yeast stability. moisture (44–15A), protein (46–16), ash (08–01), wet gluten and
Ice crystal formation is a natural phenomenon in frozen foods with gluten index (38–12), farinograph (54–28A), extensigraph (54–
an appreciable amount of water that produces changes in dis- 10), alveograph (55–21), mixograph (54–40A), and falling number
tribution of solutes and structure. (56–81B) of the flour. A Rapid Visco Analyser (RVA) (Newport
Gums are a group of naturally occurring polysaccharides. They Scientific Ltd., Warriewood, Australia) and the procedure described
have water-holding capacity and retard moisture migration in the by Deffenbaugh and Walker (1989) were used to analyze starch
dough (Ward and Andon 1993). Ward and Andon (1993) have pasting properties. Peak, trough, and final viscosities were measured
further suggested that gums improve the quality of frozen dough and recorded in rapid viscosity units (RVU).
and the final baked product. These hydrocolloids have been used
in many other types of bakery products as well.
Levels of Gums
The objective of this study was to determine the effect of
Levels of gums used in this study were chosen based on the
hydrophilic gums on breadmaking quality of frozen doughs by
farinograph results and the baking performance. To find the
optimum levels of each gum, farinograph curves were obtained
1
with various levels of each gum at 0–15%. From the farinograph,
Published with the approval of the Director, Agricultural Experimental Station,
North Dakota State University, Fargo, ND 58105. absorption (%), peak or dough development time (min), stability
2 Department of Cereal and Food Sciences, Harris Hall, North Dakota State (min), and mixing tolerance index (BU) were calculated. The
University, Fargo, ND 58105. optimum levels were 1, 2, and 3% of gum arabic, CMC,
3 Corresponding author: E-mail: Khalil.Khan@ndsu.nodak.edu.
carrageenan, and locust bean gum. Also, specific loaf volume was
Publication no. C-2003-1010-03R.
measured from the bread loaves prepared with each level of the
© 2003 American Association of Cereal Chemists, Inc. four gums (Sharadanant and Khan 2002).
TABLE I
Effects of Storage of Frozen Doughs on Bread Characteristicsa
Appearancec Crust Color Crumb Color
Storage SLVb (cm3/g) External Internal L a b L a b
0 day 6.10 9.59 9.07 56.44 11.09 29.22 77.84 0.40 14.92
1 day 5.55 8.20 8.54 53.77 12.67 29.32 76.07 0.57 15.79
4 weeks 4.86 7.49 7.65 51.07 13.33 28.02 74.62 0.75 16.65
8 weeks 4.41 6.84 6.68 47.15 14.55 26.40 73.19 1.00 18.02
12 weeks 3.97 6.34 5.94 44.23 14.84 24.23 71.93 1.28 18.76
16 weeks 3.46 6.03 4.95 41.80 14.32 22.19 70.68 1.64 19.47
LSDd 0.02 0.11 0.11 0.07 0.35 0.45 0.04 0.01 0.03
a Each value is a mean value of 16 gum treatments, three replicates, and two samples.
b Specific loaf volume.
c Scale of 1 to 10, ranging from least favorable to most favorable.
d Least significant difference (P = 0.05). Any mean may be compared with any other mean within a column.
TABLE II
Effects of Gum Treatment of Frozen Doughs on Bread Characteristicsa
Fig. 1. Interaction of gum treatment and storage on external appearance Fig. 2. Interaction of gum treatment and storage on internal appearance
of bread (score 1–10). Bars represent mean value of three replicates and of bread (score 1–10). Bars represent mean value of three replicates and
two samples (P 0.05). A, gum arabic; B, carboxymethyl cellulose two samples (P 0.05). A, gum arabic; B, carboxymethyl cellulose
(CMC); C, carrageenan; D, locust bean gum. Any mean may be (CMC); C, carrageenan; D, locust bean gum. Any mean may be
compared with any other mean for all treatments compared with any other mean for all treatments.
Fig. 3. Interaction of gum treatment and storage on bread firmness Fig. 4. Interaction of gum treatment and storage on crust color (L value).
(force, g). Bars represent mean value of three replicates and two samples Bars represent mean value of three replicates and two samples (P
(P 0.05). A, gum arabic; B, carboxymethyl cellulose (CMC); C, 0.05). A, gum arabic; B, carboxymethyl cellulose (CMC); C,
carrageenan; D, locust bean gum. Any mean may be compared with any carrageenan; D, locust bean gum. Any mean may be compared with any
other mean for all treatments. other mean for all treatments.
Fig. 6. Bread loaves baked after various periods of frozen storage. A, Day 0 (unfrozen), B, after 12 weeks of frozen storage; C, After 16 weeks of
frozen storage.