| Institution: | 1. BOKU - University of Natural Resources and Life Sciences, Department of Food Sciences and Technology, Institute of Food Technology, Muthgasse 18, 1190 Vienna, Austria;2. Università degli Studi di Milano, Department of Food, Environmental and Nutritional Sciences (DeFENS), Via Mangiagalli 25, 20133 Milan, Italy;1. Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran;2. Department of Chemistry, Carleton University, Ottawa, Ontario, Canada;1. Department of Food Science and Technology, Islamic Azad University of Sabzevar (IUM), Sabzevar, Iran;2. Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO Mashhad, Iran;3. Members of Scientific Board of Agricultural College of Ferdowsi University, Department of Food Science and Technology, Mashhad, Iran;1. Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea;2. DaeSang Co., Ltd. R&D Center, Incheon 17384, Republic of Korea;1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China |
| Abstract: | The objective of this study was to examine the influence of flour quality on the properties of bread made from pre-fermented frozen dough. The physicochemical parameters of 8 different wheat flours were determined, especially the protein quality was analysed in detail by a RP-HPLC procedure. A standardized baking experiment was performed with frozen storage periods from 1 to 168 days. Baked bread was characterised for specific loaf volume, crumb firmness and crumb elasticity. The results were compared to none frozen control breads. Duration of frozen storage significantly affected specific loaf volume and crumb firmness. The reduction of specific loaf volume was different among the used flours and its behaviour and intensity was highly influenced by flour properties. For control breads wet gluten, flourgraph E7 maximum resistance and RVA peak viscosity were positively correlated with specific loaf volume. However, after 1–28 days of frozen storage, wet gluten content was not significantly influencing specific loaf volume, while other parameters were still significantly correlated with the final bread properties. After 168 days of frozen storage all breads showed low volume and high crumb firmness, thus no significant correlations between flour properties and bread quality were found. Findings suggest that flours with strong gluten networks, which show high resistance to extension, are most suitable for frozen dough production. Furthermore, starch pasting characteristics were also affecting bread quality in pre-fermented frozen dough. |
