Comparative Analysis of Three Glycerides on the Quality of Frozen Dough and Bread
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Abstract:
In this work, the water migration of frozen dough and bread, the rheological properties of frozen dough during freezing and the quality of bread were determined by NMR, rheometer, texture analyzer and scanner, respectively, to investigate the effects of three kinds of glycerides (acetylated monoglycerin and diglycerin fatty acid esters (ACETEM), diacetyl tartrate monodiglyceride (DATEM) and hexaglycerol monooleate) on the quality of frozen dough and bread. The results showed that the quality of frozen dough and bread were improved by the three kinds of glycerides during freezing process. Before freezing process, compared with the control group, the three kinds of glycerides increased the proportion of bound water in the dough and bread. The dough increased by 4.21%, 7.02% and 11.23%, respectively, and the bread increased by 0.27%, 4.67% and 16.00%, respectively. After freezing process, the three kinds of glycerides reduced the moisture migration of the frozen dough and bread. During freezing process, the viscoelasticity of the frozen dough decreased and the loss tangent (tan δ) increased. After fermentation, the tan δ of the control dough increased by 11.90%, while the dough with 0.5% ACETEM addition increased by only 4.76%. After 60 days of freezing storage, the specific volume and hardness of bread containing 0.5% ACETEM were 3.29 mL/g and 2298.92 g, respectively, which were 23.50% larger and 19.18% softer than the control group. Therefore, the best improvement was achieved by adding 0.5% ACETEM.
