Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough.

摘要

The influence of vegetable shortening (VS) and emulsifiers (calcium stearoyl-2-lactylate (CSL) and polysorbate 80 (PS80)) on frozen French bread dough has been studied. Eight formulations without yeast were used with different quantities of VS, CSL and PS80. Dough was prepared by mixing all ingredients in a dough mixer at two speeds. The fresh dough was divided into 60 g pieces and molded. Fresh dough samples were also collected for water content and textural analyses. The dough pieces were packed, frozen in a freezer at -30 degrees C and stored at -18 degrees C up to 56 days. After 2, 7, 21, 28 and 56 days of frozen storage, samples were removed from the freezer, thawed at ambient temperature and textural analyses were conducted. The enthalpy of freezable water on fresh bread dough was determined by Differential Scanning Calorimetry (DSC) at the heating rate of 3 degrees C/min, temperature range of -40 degrees C to 20 degrees C. The value of unfrozen water was 0.30-0.34 g H2O/g solids and additives used during the storage up to 56 days significantly affected the textural properties of frozen dough.