Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough
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Date
2011-07
Authors
Sim, Sze Yin
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Publisher
Universiti Sains Malaysia
Abstract
In this study, different food gums (sodium alginates, carboxymethylcellulose, psyllium husk powder, locust bean gum, and konjac glucomannan), maltodextrin, and trehalose were added to preserve frozen Chinese steamed bread (CSB) dough. Dough mixing and stretching properties were analyzed using farinograph and extensograph, respectively. Differential scanning calorimetry (DSC) was used to study the thermal properties of dough upon frozen storage and freeze-thaw cycles. Dynamic mechanical analysis (DMA) was employed to determine the dynamic mechanical properties of dough. In addition, CSB prepared were characterized in terms of (i) spread ratio, (ii) specific volume, (iii) firmness of CSB and (iv) stress relaxation properties of CSB crumb. Dough rheological behaviors were found to be dependent on the types and usage level of the food gums added. A balance between dough resistance and extensibility is important to ensure acceptable spread ratio and specific volume of CSB. High addition level of food gums reduced staling index, spread ratio and specific volume of CSB. On the other hand, food gums brought the difference between sub-zero glass transition temperature (Tg’) and storage temperature closer. This may have a practical implication whereby the unfrozen phase could be better protected against physical degradation of the gluten network. The mixing stability of dough was decreased with increasing food gums addition level. Dough resistance was increased slightly at the initial frozen storage period. However, it exhibited a significant decrease with extended frozen storage period. In addition, CSB prepared from frozen dough showed progressively decreased in spread ratio, specific volume and elastic properties of bread crumb while the firmness of CSB was increased. Among the food gums studied, addition of psyllium husk at 0.2% level showed better dough and CSB characteristics. Apart from this, dough with 0.1% trehalose and 2% maltodextrin produced better quality frozen dough and CSB.
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Keywords
Effects of cryostabilizers and cryoprotectant , on frozen chinese steamed bread dough