Effects of Additives on the Improvement of Frozen Dough Quality

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 2, pp. 217~225 (2004). ©The Korean Society of Food Science and Technology. Î&b ïÿ>#~ ®îËçö ~º 'Ë '¾*Á;;öÁJ+²1 %&v ®", 1ÿ{¶&v ®'·". Effects of Additives on the Improvement of Frozen Dough Quality Young-Chun Lee*, Hyung-Won Jeong, and Suk-Kwon Yoon1 Department of Food Science and Technology, Chung-Ang University 1 Department of Food and Nutrition, Dongduk Women’s University This study was carried out to reduce the loss of frozen dough quality during frozen storage. Using response surface method, ascorbic acid 160.4 ppm, L-cysteine 63.1 ppm, and SSL 0.6% were found to be optimum, with xanthan gum 0.3% (formula A) and Ultra tex-3 5% (formula B) added as cryoprotectants. During frozen storage at −20oC, control rapidly deteriorated after 4 weeks, while formulas A and B showed slight deterioration with immutable quality after 10 weeks. Key words: frozen dough, ascorbic acid, L-cystenie, SSL, xanthan gum, RSM. *. . ¢ <º ~& . Potassium bromatef z®Ú ascorbic aicd ~ ÖzBº &v~ -SHVö ·Ï~ -SHf -S-S-~ ç ^v~j ÛBb ïÿ&Ë 5 BÎ"; 7ö >#~ ËW" &Ê>ÏËKj ;~ ~ &¦b¢ áº 7 º BïBB *^ê 'b 6Ò Ï> ® (11). Dubois(12)f (13) f xanthan gum" carboxymethylcellulose (CMC), κ-carrageenan, guar gum j Î&~ ïÿ>#~ ïÁ ÿ";öB B~º >ª ÿ*çj ÛB~ âr«¶~ V6²f Nêæzö V ÒÖ;z(recrystallization)¢ ÛB ~ ÎÎf &v ç~ bÒ' ¶çj * ïÿ >#~ &Ë>«j Ë~& ~& . æ.ræ~ ïÿ>#ö & j ÚÚ '' Î& b ~ Î"¢ ¾æÚ ® . ¾ j 'b ÒÏ ®j r B > ®º Ò ö & º j ç. . ~ Ï'f Ö> ®î~ j Ö > ®º ï ÿ># Vj¢ BB~, BBB Vj ÖB ïÿ># ~ ïÿ&Ë7 ®îæz¢ Ò~ ïÿ~ ®îj Ëç Ê¶ ~& .. ïÿ>#f jWB >#j BÎ *ö −38- −40oCöB /³ï ÿ Î ê −18oC~öB ïÿ &Ë~ ÎÎ 5 Î²~ ÿj ÛB~ &v ç~ ¶çj ²z~ B'Wj ËV* ~º Ï' ® (1,2). ïÿ>#f &æ Ë6 ®º > BÎ* J¾ Ò, B ~ ¦b& 6²~, ç6 ÎÚæº ®îöB &æ ^B6 ® (3). 7 &Ë ^B6bº ÎÎ~ Ò " &v ç~ 2¶j > ® . >#ö B ÎÎº ïÿ W>º ârÖ;ö ~ ^ï~ 2Z Ò >, BÎ 7 ÎÎf ^ö ~ WB örzR, .Ö, <Ö 5 ethylacetatef ?f ester zb ïÿ&Ë >#ö ³»>Ú ÎÎ~ ¶&²z& ê¯>Ú $ ÎÎ~ ¶ BB (4-6). &v çº ârÖ;ö ~ bÒ' ¶ çj «b, $ ÎÎ& Ò~ B>º glutathione ~ ~öBö ~ &v~ disulfide(-S-S-) Ö .B . ~ >#~ & £^ &Ê FK 6²~ BÎ * Ã&~ B ®î~ &~¢ FB~º 7º ºb ·Ï . Bimbaum(7), Knightly(8), Krog(9), Dubois(10) ö ~~ ># ;zBB FzB~ ö & >#~ ÚW BF, >N Ãê, &ÊFK ;z, proofing * » ~ Î". Òò 5 O». þÒò &&º â·ÒöB ÖB BÏ &&(Wî 12.5%, ² ª 0.45%, >ª 14%)¢ ÒÏ~& . ÎÎº freeze tolerant fresh yeast(z)¢ Ï~& . ¦ öòB "Þ(â;), ² .(), Jû(&B), îæªF(BÞÖF)¢ '' ÒÏ~&. . £bº sodium stearoyl lactylate(SSL, Palsgaard, Denmark), ascorbic acid(Daejung Chemical Co., Ltd., Korea), potassium bromate(Wako Pure Chemical Industry, Ltd., Japan), L-. *Corresponding author : Young-Chun Lee, Department of Food Science and Technology, Chung-Ang University, Naeri san 40-1, Daeduk-myun, Ansung, Kyungki-do 456-756, Korea Tel: 82-31-676-2451 Fax: 82-31-675-4853 E-mail: [email protected] 217.

(2) ®"²æ B 36 ² B 2 ^ (2004). 218. Table 1. Formula for frozen bread dough (baker’s %) Ingredients. Percent (flour basis). Flour Water Yeast Yeast food Salt Sugar Skim milk powder Shortening Ascorbic acid. 100.0 59.0 2.5 0.5 2.0 6.0 3.0 4.0 150 ppm. cysteine(Fluka Biochemika, Switzerland), xanthan gum(Daeheung Pharam Co., Korea), guar gum(Duksan Pure Chemical. Co., LTD, Korea), κ-carrageenan(Genuvisco, Denmark), Ultra tex3(National Starch and Chemical Co., USA)¢ '' ÒÏ~& . ïÿ># 5 ïÿ>#~ B B þö ÒÏB öò~ VjN 5 O»f AACC O» (10-10A)(14)~ ç7 >#»(straight dough method)ö V¢ ¯ ~& Bö & ' Wº²~ 'Ëj &Ë ²z ~V *~ öò Vj Bz V . Table 1f þö ÒÏB öò~ VjNj ¾æÚî, Fig. 1f ïÿ># 5 ïÿ>#~ B;j ¾æÚî . Farinograph~ G;ö ~ >#~ b9G; '« bWBïB~ Î&ö V && >#~ rheology ß Wj ï&~V* farinograph¢ G;~& . Farinograph (M8101, Brabender, Germany)~ G;f AACC O»(54-21)(14) ö V¢ 300 g~ &&(14% ïV&)¢ ÒÏ~, large mixing bowl~ Nê& 30Û0.2oC FæÎ r peak~ 7F 500Û20 B.U.ö ê~ê &>ïj .~& . Farinograph¦V >#~ >N, >#*(peak time), >#&ê (mechanical tolerance index, MTI), >#n;ê(stability), >#£ zê(weakness) j G;~& . >#~ pHf +Öê~ G; pHG;f ># 10 gj 250 mL j ö I Ã~> 100 mL j & ê homogenizer(AM-7, Nihonseiki kaisha Ltd., Japan) ¢ Ï~ 2ª* îz ê pH meter(SP-7, Suntex, USA) 3²> G;~& . CÖê~ G;f AACCO»(20-31)(14) ö V¢ 1.0%(w/v) phenolphthaleine æ£ 0.5 mL¢ & ê 0.1 N NaOH Ïj ';~ ªsï 30.* æ³F rr æ¢ «ö6b~ G;~& . r ò 18.0 gj ~ CÖê¢ <Ö b ~Ö~ j¾f ?f >b *Û~² êÖB . pHf CÖê~ G;f >#b çê Ò ïÿ >#j ÿ ê 2N BÎ¢ ~ '' G;~& . Titratable acidity = mL required for titration / 20 ïÿ>#~ BÎ ?cK 5 gas Bï~ G; ïÿ>#~ BÎccKf ÿB ># 10 gj 100 mL zÊ. Özö IÚ 35oC 85% RHöB 50ª* BÎ~ ¦b¢ G;~&, Burrowsf Harrison(15)~ O»j wÏ~ suction. Fig. 1. Procedure for frozen dough.. flaskö ÿ ïÿ># 25 gj I 2NBÎ W>º gas Bïj ÷~ ¾æÚî . ~ texture G; ïÿ &ËB ' ïÿ>#f Fig. 1ö V¢ ²WB b ï '~ Ú¦Nê& 32oC¢ r Ë~, 24* ÿn N(2325oC)ö O~~ &, ^ '' 50 mm, vþ 30 mm ¶ ê ~ ãê¢ texture analyzer(TA-HDi, Stable Micro system, Haslemere, UK)¢ ÒÏ~ {O þj ~&b, G;8 f 3² > þ~~ ï8b ~& . Loaf volume~ G; ~ Ï'(volume)f FjN¢ Ï «¶~~»ö ~ G ;~&, Ï'j ~ Z² ¾*Ú jÏ'(specific volume, g/cc)b ~Ö~ jv~& (16). >ªï~ G; ²WB j 2-3 mm~ vþ Ú Z²¢ ï(M1) ê «*ö ÚB £ 50oCöB ªê& ¾ >ê V . B ò¢ poly bagö IÚ ï(M2)~B, poly bag" þ ï¶ÒB" F/j Ï~ "^î~ :ãöB 2 ª ê~& . ªê;êº 1 mm ..~ Ú¢ Û"~ê ~& . ò £ 3 gj ²; rªB ïÏVö ~ ç{&.

(3) Î&b ïÿ>#~ ®îËçö ~º 'Ë. 219. Table 2. Experimental design for optimization of ascorbic acid, L-cysteine, and SSL by RSM method Std. Run. Block. Factor 1 A: Ascorbic acid (ppm). Factor 2 B: SSL (%). Factor 3 C: L-cysteine (ppm). 4 120 130 110 5 2 6 100 7 1 9 8 3. 1 2 3 4 5 6 7 8 9 10 11 12 13. Block 1 Block 1 Block 1 Block 1 Block 1 Block 1 Block 1 Block 1 Block 1 Block 1 Block 1 Block 1 Block 1. 050.00 125.00 125.00 125.00 050.00 200.00 200.00 125.00 125.00 200.00 125.00 125.00 050.00. 0.00 0.38 0.38 0.38 0.38 0.00 0.38 0.38 0.00 0.75 0.38 0.75 0.75. 25.00 50.00 50.00 50.00 50.00 75.00 50.00 75.00 50.00 25.00 25.00 50.00 75.00. Table 3. The respones for optimization of ascorbic acid, L-cysteine, and SSL in bread design by RSM Std. Run. Block. Factor 1 A: Ascorbic acid (ppm). Factor 2 B: SSL (%). Factor 3 C: L-cysteine (ppm). Response 1: Hardness (g). Response 2: Acceptibility. 4 120 130 110 5 2 6 100 7 1 9 8 3. 1 2 3 4 5 6 7 8 9 100 110 120 130. Block 1 Block 1 Block 1 Block 1 Block 1 Block 1 Block 1 Block 1 Block 1 Block 1 Block 1 Block 1 Block 1. 050.00 125.00 125.00 125.00 050.00 200.00 200.00 125.00 125.00 200.00 125.00 125.00 050.00. 0.00 0.38 0.38 0.38 0.38 0.00 0.38 0.38 0.00 0.75 0.38 0.75 0.75. 25.00 50.00 50.00 50.00 50.00 75.00 50.00 75.00 50.00 25.00 25.00 50.00 75.00. 199.38 181.06 180.19 166.43 172.21 107.77 120.52 152.89 106.89 194.11 174.02 191.28 157.49. 4.10 3.85 3.95 4.40 3.95 3.60 5.00 4.65 4.95 3.40 4.20 4.60 5.25. »(135oC, 1*)ö V¢ 3²> ~ >ªïj G;~ & (17). ïÿ># ~ zê G; ïÿ>#~ zê¢ G;~V * DSC(differencial scanning calorimeter)¢ Eerlingen(18) ~ O»ö V¢ G;~& . £V & Âê ~ Ú¦Nê& 30oC& F rræ ï'j B Òö2 Wö IÚ Ë Ê N(23-25oC)öB 1¢* O~ ê ~ 7¦¢ 30 gO j~& . j j ² .j ¢ ò¢ ~V *~ ¢ Úî²ö æ~ /³ ï ÿj Î ê ïÿ ~& . ïÿB ò¢ ² .j 50 µm sieve¢ Û" ò¢ F~ ò ÒÏ~& . ò £ 24 mgj aluminum panö ï ê Ã~> 48 µL(òZ ²~ 2V)¢ &~ &/~& . ©j Perkin-Elmer DSC-7 series(Perkin Elmer Co., Norwalk, CT, USA)¢ ÒÏ~ 10oC/ min~ ³ê 20oCöB 130oCræ &~& . DSC G;*~ òº &/ê 1* &ï O~~ òÚö >ª ¢~² ª>ê ~& ' ò 3² >~ ~& . Î&b~ R' Vj Ö; ïÿ>#ö Î&B sodium stearoyl lactylate(SSL), ascorbic. acid, L-cysteine~ Î&ïj ' >&b F;~V *~ response surface methodology(RSM) computer program(Design expert 6.0.1., State-Ease Inc. USA)j ÒÏ~ 7Wê³ (central composite design)ö ~ Table 2f ?f þj J;~& . þ6f 13B 76f 3B ;~&b ª CÎ;f quadratic Î;b Ö;~ 3> þö ~ ¢ blockb Ö;~& . þº*º SSL 0-0.75%, ascorbic acid 50-200 ppm, L-cysteine 25-75 ppmb .j þÖ" Ö;~&. . Î" ê> f ANOVA test¢ Ï~ F-testf F~W j ¦Ã~&b ç&ê>¢ Ï~ Î F¦¢ Ö; ~& . Ë¦Ò £V& Âê ~ Ú¦Nê& 30oC& F rræ ï'j B Òö2 Wö IÚ Ë Ê N(23-25oC)öB 1¢* O~ ê îNB &Ë¦Ò ºö 20«j &çb ï&~& . 'VjN F; B*»b B®*~ ßWN¢ ï&~ & . $ F;B 'Vjö V ~ ç6(R ô ~ : 16, R"? : 46, R ô ¦# : 76) 5 Ë(R" ? : 76, R ¾~ : 46, R &® ô ¾ ~ : 16)ö & 76 ï6»b G;~&, 96 V^¿ê.

(4) ®"²æ B 36 ² B 2 ^ (2004). 220. »( : 16, ± : 96)b *Ú' V^ê¢ ï&~& . &Ë¦ÒÖ" áÚê Ö"º SAS(statistical analytical system, USA) programj Ï~ Ûê¾Ò ~& . ANOVA¢ Ï~ P<0.05 >&öB LSD multiple comparison test ò* F~Wj ¦;~& (19).. Ö 5 V RSMj Ï ÖzÁ~öB 5 SSL~ R'jN ¦Æ ÖzÁ~öB 5 SSL~ 'VjNj Ö;~V *~ RSM programb Table 2f ?f þJêö ~~ ò¢ ò Ú >w(hardness, sensory value)j Ò~& Ö"º Table 3" ?~ . SSL" ascorbic acid¢ ëãæ>~ ïÿ ># ~ ãê 5 &Ë¦Ò Ö"¢ «³æ> J;~ linear modelB Fig. 2ö contour mapb ¾æÚî . ~ ãêº ascorbic acidf L-cysteine~ ³ê& Ã&>, SSL~ ³ê& 6²> Ôf >~¢ ¾æÚî . &Ë¦Ò Ö"º 2FI model B Fig. 2ö contour mapb ¾æÚî . &Ë¦Ò Ö"º SSL~ Î&ï 6²~ ascorbic acid~ Î&ï Ã&> ¸f >~¢ ¾æÚ ®b¾ L-cysteine~ Î&ïf. ¦ ' Ëj ~æ pº ©b ¾æÒ . Ö"¢ :ûb 'Vj¢ F; Ö" Table 4f ?f Ö"¢ áj > ® î . BB ' Vj Af B¢ Ï B ~ ãê 5 B* V^ ¦Ò¢ Ö" ãêº formula B& Ö>~ æò B*¦ÒÖ"(B*~) 1% >&öB F~W ì º Ö ¾z (Table 5). V¢B formula B~ ®î Vê' ãê ö ®Ú z× Ö>~ 6~ ascorbic acid, L-cysteine, SSL~ ' VjN formula B¢ F;~& (Tables 4f 5 öB &~ G;~& ÿ¢~æ pf ©f þî & ¢ ò Ú ÒÏ®V r^b ï&>î ).. Fig. 2. Contour map by RSM program.. ¦~ 5 æ9*ª R'VjNö ~º 'Ë ïÿ>#~ ®î&~ º 7 &Ë ^B6 7~ ~¾ > #~ ïÿ W>º ârÖ;ö ~ ÎÎ~ 2Zf &v ç~ 2¶j > ® . ¢ Ö~V * O»b '« ¦~ 5 æW*ª~ Î&¢ . > ® (13,21). V¢B F;B ' Vjö κ-carrageenan gum 0.3%, xanthan gum 0.3%, Ultra tex-3 5%¢ '' Î&~&j ãÖ Table 6" ?f Ö"¢ áj > ®î . >#~ &ÊBï" ¦bccKj j v~ & Ultra tex-3 5% ¾ÒöB z ôf ·~ & Ê¢ B~ &f FÒ ¦bccj "î . º B ~ ãê 5 jÏ'öê ±f 'Ëj ö & 147.6 g, 3.39 ccö j 135.4 g, 3.5 cc¢ ¾æÚ Ö> ®î~ B®b ¾æÒ . ¾ κ-carrageenan gum 0.3% ¾Òº > #~ &Ê Bï 62.5 cc Ö Ô, B ~ ãê $ 180.6 gb ±æ pf Î"¢ ¾æÚî . V¢B Table 7" ?f « VjNj Ö;~&b, r b, yeast, yeast food ÒÏïf êê~ RSM þj Û~ Ö;~& .. R' Vj ò >#~ bÒ' ß9 F;B formula Af B~ >#~ bÒ' ßWj rjV * Farinogram ßW8j Ò~& (Table 8 5 Fig. 3). n;ê º & 14ª, formula A 13.5ª, formula B 3.5ªb & ö j formula BöB *&® 6²~º ãËj & . > #~ Vê' ÚWj ¾æÚº MTI(mechanical tolerance index) ê &f formula Aº 10 B.U. > formula B 110 B.U. ¾æ¾ formula BöB >#~ n;ê& Ö ¾ ©b ¾æÒ . º (13)~ þö V ¦~~ Î&& >#~ n;êö ¦(-)~ Î"¢ º Ö"f ¢~~ ®. . Development timef & 6ª, formula Af B Îv 5ª b ¾æ¾ b* »>º ©j r> ®î . Tsen(20) ö ~~ L-cysteinef >#.Vö &v çj 2Z~ >#~ ¢ £zÚbB dough development¢ &³z Î ~ þÖ"f ?f Ö"¢ ¾æÚ ® . *Ú' >#~ >Nj ÚÚ & 65.8%, formula A. Table 4. The optimum formula as a result of RSM Target Formula A Formula B. Hardness (g). Sensory. 153.52 153.50. 4.9 4. Ascorbic acid (ppm). L-cysteine (ppm). SSL (%). 159.05 160.40. 34.23 63.10. 0.1 0.6.

(5) Î&b ïÿ>#~ ®îËçö ~º 'Ë Table 5. Hardness and sensory result of bread prepared by the optimum formula1). Control Formula B Formula A. Hardness (g). Sensory. 148.5Û10.5a 144.6Û9.4a0 168.9Û13.5b. 19c 20c 21c. 1). Mean in a column followed by the same letter are not significantly different (Pß0.05) by LSD.. 67.8%, formula 70.5%¢ ¾æÚ ® . Tsen(20) ö ~~ ¢>'b >N ¸j> B ~ ¦b¢ Ã&Ê Úç ¦# >#~ ç" V n;Wj º ©b ~&º, þöBê >N ¸f formula Af BÎv ïÿ&Ë ~ ¦bÃ&f ¦Ú ç6j F æ~º FÒ Ö"¢ ¾æÚ ® . ïÿ&Ë 8*ö 8 ïÿ>#~ ®îæzö ~º 'Ë pH 5 +Öê~ æzö ~º 'Ë: BB >#~ ïÿ&. 221. Ë V*ö V >#~ pH 5 CÖê~ æz¢ rjV * G; 8j Table 9f Fig. 4ö ¾æÚî . >#~ b Â çê~ pHº && 5.20, formula Aº 5.03, formula B º 5.01î . ¢ ÿ~ 35oC 85% RHöB 50ª* BÎ >#~ pHº Fig. 4ö ¾æÂ ©¾" &~ ãÖ ïÿ &Ë 0" 5.15öB æ³'b Ã&~V ·~ 2" ê¦ V /Ï~² Ã&~ 10 "Nöº 5.39 Ã&~& . > formula A, B~ ãÖ pH~ Ã&& ²b æ³' Ã& º ^¢ & . &öB pH~ æz& /Ï~² ¢Ú¾º ö b Wolt(6) f ÎÎ^~ Ò glutathione" ?f ~ öW bîj ÏÂ~æ Wî~ -S-S- Ö ~ö>Ú pH & Ã& J«~& . $ þÖ"º pH& 4.0 ç öBº pH& Ôj> &ÊBK Ã& º Roger(21)~ f ¢~~ ® . V¢B pH& Ôb &Ê BK ¸ j^ B®~ ¦bÃ&ö 'Ëj ~º formula A, Bº ï ÿ &Ë &æ Î&b~ 'Ëb ïÿË¢ Aj ÎÎ 5 &vç~ n;Wj ËçÎ ©b ÒòB . C Öêö ®ÚBê formula A, B& & n;'b Öj. Table 6. The effect of gums and modified starch added to optimum formula on properties of frozen dough and bread1) Bread. Dough. Hardness (g) Control Not added κ-carrageenan gum (0.3%) Xanthan gum (0.3%) Ultra Tex-3 (5%). 0. Vol. (cc/g). bc. Gas (cc) a. 147.6Û28.5 157.8Û9.8c0 180.6Û10.8a 0 154.9Û15.6bc 135.4Û9.3cd. 3.39Û0.85 3.21Û0.73b 0 3.22Û0.77ab 0 3.23Û0.80ab 3.50Û0.65a. 0. Vol. (cc) ab. 91.0Û2.5 72.5Û3.3cd 62.5Û2.5d 87.9Û2.8c 95.9Û3.5a. 0. 38Û0.9a 35Û0.7bc 33Û0.8b 0 35Û0.8bc 37Û0.9a 0. 1). Mean in a column followed by the same letter are not significantly different (Pß0.05) by LSD.. Table 7. The final optimum formula of frozen dough for bread (baker's %) Ingredients Flour Water Yeast Yeast food Salt Sugar Skim milk powder Shortening Ascorbic acid L-cysteine SSL Xanthan gum Ultra tex-3. Percent (flour basis) Control. Formula A. Formula B. 100 59 2.5 0.5 2 6 3 4 150 ppm. 100 67.8 3.1 0.62 2 6 3 4 160.4 ppm 63.1 ppm 0.6 0.3. 100 70.5 3.1 0.62 2 6 3 4 160.4 ppm 63.1 ppm 0.6 5. Table 8. Dough characteristics as measured by farinograph. Arrival time (min) Stability (min) Development time (min) Mechanical tolerant index (B.U.) Time to break down (min) Water absorption (%). Control. Formula A. Formula B. 4.5 14 6 10 20 65.8. 3.5 13.5 5 10 16 67.8. 3.5 4 5 110 7.5 70.5.

(6) 222. ®"²æ B 36 ² B 2 ^ (2004). Fig. 4. Changes in pH and TTA values in the frozen dough after thawing according to the frozen storage. üÇü : Control, ýÇý : Formula A, Ç : Formula B. Table 9. pH and TTA values after dough mixing1). Control Formula A Formula B. pH. TTA. 5.20Û0.09 5.03Û0.12 5.01Û0.10. 0.077Û0.011 0.086Û0.015 0.085Û0.009. 1). MeanÛS.D.. " ® . ÎÎ Î&ï~ Ã&f Krog(9), Smerak(11) Þ/:f ? ascorbic acidf SSL~ Î& &v~ disulfide(-S-S-) Ö2Z~ ÛBf ># ;zÎ" ©b 6B . $ Dubois(12) ~ Ö"f îR&æ > ªFK Ö> xanthan gum5 Ultra tex-3~ Î& FÒ>& 6²~ Ö;b B~º ÎÎ^f & v ç~ bÒ' ¶çj .O~&V r^¢ ÒòB . $ ® þÖ"º öB G; pH 5 CÖê~ æzf ê FV' &ê¢ " ® .. Fig. 3. Farinograph of dough.. W~ ®º ©b ¾æÒ . &Ê BK 5 BÎ??K~ æzö ~º 'Ë: BB >#~ ïÿ&Ë V*ö V >#~ BÎccK~ æz¢ r jV * G; 8j Table 10, Fig. 5ö ¾æÚî . & ~ ãÖ &Ë 4"& ã"~B &Ê Bï" ¦bcc /³® 6²~º > formula A, B~ ãÖ n;' æz¢. ïÿ&Ë 8*ö 8 ïÿ># ~ ®îæzö ~º 'Ë >ªï~ æzö ~º 'Ë: ïÿ&Ë V* 7ö B~ º >ªï~ æz¢ Ò~ Fig. 6ö ¾æÚî . &º C 10"*~ &ËV*ÿn 5.44%~ >ª¶ ¢ÚÒ . ¾ formula A, B~ ãÖ '' 2.89%, 2.79%~ >ª¶ ¢ÚÒ . Ö"º formula Af Bö '' Î& xanthan gum 5 Ultra tex-3~ ¸f ÛKb Î"f Krog(9) ~ ¾" SSL~ Î& >ª~ ÿj & ÛB~&V r^¢ 6B . *çb ~ BB ~ zæö Î"& ®j ©¢ ÒòB . ~ ãê 5 jÏ~ æzö ~º 'Ë: ïÿ &ËV* 7ö B~º ~ ãê 5 jÏ'~ æz¢ Ò~ Fig. 6 ö ¾æÚî . &~ ãÖ &Ë 4"& ã"~B jÏ'.

(7) Î&b ïÿ>#~ ®îËçö ~º 'Ë. 223. Table 10. Gas and dough volumes after dough mixing1). Control Formula A Formula B. Gas vol. (cc). Dough vol. (cc). 69.0Û1.5 78.5Û1.8 88.9Û1.0. 38Û1.1 48Û1.6 50Û2.0. 1). MeanÛS.D.. Fig. 5. Changes in gassing power and dough volume of the frozen dough during frozen storage. üÇü : Control, ýÇý : Formula A, Ç : Formula B.. ~ 6²& ² ¢Ú¾, ãê~ Ã&& /Ï® B~& . > formula A, Bº &Ë 6"ræ jÏ'~ 6²¾ ãê~ Ã && ~ j~² B ~&, 6" ã" ê æz¢ ® . (22) ö ~~ ~ ãêº zf ç7' b &~, ïÿ&Ë V* ^Úî> ïÿ>#~ n; W ÎÚ^ z& /³® ê¯B . Biliaderis(23)º ~ ¦b& î> ~ softness& Ã&~ ~ ÒW 6²~º ©b ~&, ©f æ.ræ~ þÖ"f ç® FÒ ãËj ¾æÚ ® . ~ zö ~º 'Ë: DSC¢ Ï~ &ËV*ö V ~ zê¢ ï&~& (Table 11, Fig. 7). Boyacioglu(24) ö ~~ ~ *ªf 60oC¦"öB ^z& ·>Ú endothermic peak& ;WB ~& . zêº endothermic peak ~ 'j G;~ ∆H 8b ¾æÚÚ ç&' zê¢. Fig. 6. Changes of hardness, specific volume and moisture content of bread from frozen stored dough. üÇü : Control, ýÇý : Formula A, Ç : Formula B.. jv~& . &ËV* Ã&ö V¢ *Ú'b ∆H 8 Ã &~º ·çj & . &~ ãÖ 0 week 0.351 J/göB 10 week 1.080 J/græ Ã&~& . ¾ formula A, B~ ã Ö 0 week 0.290 J/g, 0.291 J/göB 10 week 0.924 J/g, 0.684 J/g b Ã&~ &ö j Ôf ©b j & ö j z ê¯ '² B® 6B . Ö"º ~ ãêf jÏ', >ªï~ æzf ?f ãËj ¾æÚ ®, Tsen(20), Kilbor(25), Krog(9), Smerak(11) Þ/ :f ? ïÿ>#ö Î& ÖzÁ~öB, SSL, xanthan gum 5 Ultra tex-3~ Î" B Ö"¢ ÒòB . ïÿ&Ë 8*ö 8 ïÿ># ~ Ë¦Ò Ö F;B Vj¢ Ï~ B b &Ë¦Ò¢. Table 11. DSC properties of frozen dough bread1) 0 week o. Peak ( C) Control Formula A Formula B 1). ∆H (J/g). 6 week o. Onset ( C). 53.6Û0.3a 0.351Û0.026a 44.8Û0.4a 54.5Û0.8a 0.290Û0.014b 43.2Û0.2a 57.3Û0.6b 0.291Û0.036b 49.5Û0.5b. o. Peak ( C). ∆H (J/g). 10 week o. Onset ( C). 56.7Û0.7a 0.789Û0.045a 45.2Û0.6a 57.6Û0.3a 0.593Û0.033b 45.9Û0.5a 60.2Û0.4b 0.534Û0.029b 50.5Û0.5b. Mean in a column followed by the same letter are not significantly different (Pß0.05) by LSD.. o. Peak ( C). ∆H (J/g). Onset (oC). 60.6Û0.3a 1.080Û0.049a 50.7Û0.3a 59.6Û0.7a 0.924Û0.040a 52.2Û0.4a 60.2Û0.2a 0.684Û0.029b 51.5Û0.4a.

(8) ®"²æ B 36 ² B 2 ^ (2004). 224. ~& . &Ë¦Òº −20oCöB &B >#j 2" *Ïb C 10"ö ö Fig. 1ö V¢ B~ ~& . Ö" Î >#ö ®ÚB ïÿ&Ë V* ã"ö V¢ ®î&~ & B~& (Table 12). ß® &~ ®î&~& ©b ¾æÒ . &f formula A, B¢ ïÿ&Ë V*ê jv~ &j r 4"* ïÿ&Ë ãÖöº ~ ç6, Ë, *Ú ' F^ê Îv N& ¾æ¾æ p~ . ïÿ&Ë 6"¢ ã "~B &~ ç6" *Ú' F^êöB ®î¶ B~ formula A, Bf F~' N¢ V ·~&b ¾ Ëö ®ÚBº 8"& ã"~B F~' N& ¾æ ¾V ·~& . 10" ã"ê &~ ®î¶ b ê¯>îº > formula Af Bº ¢; ®îj Fæ~º ©b ¾æÒ . &Ë¦ÒÖ"¢ «~ " r ïÿ&Ë V * Ã&ö V¢ &Ë¦Ò 6>& 6²~ ®æò F;B formual A, B B ïÿ>#~ ãÖ &ËV* Ã&~ ê ~ ®îæz& ' ¢; ®îj Fæ > ®º ©j "î . Ö"º Vê' O»b ®îæz¢ ï & Ö"f ¢~~ ® .. º. £. öBº ïÿ>#~ B B~º ÎÎ 5 &v ç~ bÒÁz' ¶ B®~ ®î¶ j Î"' b ÛBÁ.O > ®º Î&bB ascorbic acid, Lcysteine, SSLj F~, Î&b ~ ' VjNj > w ªC»j Û~ êÂ î . Ö" ascorbic acid 160.4 ppm, L-cysteine 63.1 ppm, SSL 0.6%¢ Î&~ ïÿ> #j B~&j r ~ ãêf &Ë¦ÒÖ" &f Ö FÒ bWj "î . F;B 'VjNö xanthan gum 0.3%(formula A)" Ultra tex-3 5%(formula B)¢ Î& >#~ bWj Farinograph¢ Û G;~& . v ¾Ò Îv & ö j n;ê& ÎÚæº ãË ¾æÒb¾, development time &ö j >ª>N ¸j ¢ Ï~ ïÿ>#j B ãÖ ~ ¦bf çö F Î"¢ * ©¢ .ç>î . ïÿ>#j −20oCöB ïÿ&Ë 2"& ã"~B &~ pHf CÖê& /Ï® æz~V ·~ 4" ã" ê¦V >#~ ®îßW" ~ ®îßWÎv / Ï® &~>V ·~& . fº &'b F;B formula Af Bº 10"*~ ïÿ&ËV* ÿn ># 5 ~ ®î æ z& ' ¢; ®îj Fæ > ®º ©j "î . ç" ? Ö" F;B ascorbic acid, L-cysteine, SSL, xanthan gum 5 Ultra tex-3 ~ 'V jNf ïÿ>#~ &. Fig. 7. Differencial scanning calorimetery thermogram of starch isolated from frozen dough breads.. Table 12. Sensory evaluation data of bread with control, xanthan gum 0.3%, and Ultra tex-31) Texture Control 0 week 2 week 4 week 6 week 8 week 10 week Average 1). a. 5.05Û0.48 3.85Û0.35b 4.45Û0.38ab 3.00Û0.40c 2.80Û0.29c 2.60Û0.60c 3.63Û0.50B. Flavor. Formula A. Formula B. a. a. 5.40Û0.25 4.80Û0.17ab 4.75Û0.29ab 4.70Û0.59ab 4.55Û0.35ab 4.25Û0.15b 4.74Û0.37A. 5.95Û0.43 5.05Û0.41b 4.90Û0.26b 4.75Û0.33b 4.65Û0.26b 4.45Û0.43b 4.96Û0.32A. Control a. 6.25Û0.58 6.05Û0.41ab 5.65Û0.43abc 5.45Û0.39abc 5.30Û0.29bc 5.20Û0.74c 5.65Û0.45A. Overall acceptability. Formula A. Formula B. a. a. 6.15Û0.85 6.10Û0.31a 5.90Û0.34a 5.85Û0.28a 5.60Û0.30a 5.45Û0.55a 5.84Û0.61A. 6.40Û0.47 6.25Û0.40ab 6.05Û0.33ab 5.75Û0.46ab 5.60Û0.39b 5.55Û0.65b 5.93Û0.60A. Control. Formula A a. 5.20Û0.30 4.85Û0.19a 5.00Û0.23a 3.85Û0.46b 3.20Û0.33bc 2.80Û0.11c 4.15Û0.60B. Mean in a column and a raw followed by the same letter are not significantly different (Pß0.05) by LSD.. a. 6.15Û0.29 6.10Û0.14a 5.85Û0.13ab 5.40Û0.31ab 5.35Û0.23ab 5.05Û0.20b 5.65Û0.37A. Formula B 6.30Û0.21a 6.20Û0.30ab 6.05Û0.28ab 6.00Û0.33ab 5.70Û0.27ab 5.20Û0.25b 5.91Û0.52A.

(9) Î&b ïÿ>#~ ®îËçö ~º 'Ë. Ë";öB B > ®º î' ^B6 j Î"'b bB BB Ö> ®îßWj <º ïÿ>#j B > ®j ©¢ ÒòB .. ^. ò. 1. Autio K, Sinda E. Frozen doughs rheological changes and yeast viability. Cereal Chem. 69(4): 409-413 (1992) 2. Inoue Y, Sapirstein ND, Takanagi S, Bushuk W. Studies on frozen doughs (III). Some factors involved in dough weakening during frozen storage and thaw-freeze cycles. Cereal Chem. 71(2): 118-121 (1994) 3. Kenny S, Wehrle K, Dennehy T, Arendt EK. Correlations between empirical and fundermental rheology measurements and baking performance of frozen bread dough. Cereal Chem. 76(3): 421-425 (1999) 4. Hsu KH, Hoeny RC, Seib PA. Frozen dough (I). Factors affecting stability of yeasted doughs. Cereal Chem. 56(4): 419-424 (1979) 5. Varriano-marston E, Hsu HK, Mahdi J. Rheological and structural changes in frozen dough. Baker's Digest 54: 32-34 (1980) 6. Wolt MJ, D'Appolonia BL. Factors involved in the stability of frozen dough (I). The influence of yeast reducing compound on frozen dough stability. Cereal Chem. 61(3): 209-212 (1984) 7. Bimbaum H. Interaction of surfactants in breadmaking. Baker’s Digest 51: 17-24 (1977) 8. Knightly WH. The evolution of softners and conditioners used in baked foods. Baker's Digest 47: 64-75 (1973) 9. Krog N. Theoretical aspects of surfactants in relation to their use in breadmaking. Cereal Chem. 58(3): 158-164 (1981) 10. Dubois DK. Dough Strengtheners and Crumb Softners. Am. Inst. Baking, Manhattan, KS, USA (1979) 11. Smerak L. Effective commercial no time dough processing for bread and rolls. Baker's Digest 47(4): 12-20 (1973) 12. Dubois DK, Blochcolsky D. Frozen bread dough: Effect of addi-. 225. tives. Tech. Bull. Am. Inst. Baking 8(4): 1-7 (1986) 13. Lee JM, Lee MK, Lee SK. Effect of gums on the characteristics of the dough in making frozen dough. Korean J. Food Sci. Technol. 32(3): 604-609 (2000) 14. AACC. Approved Methods of the AACC. 8th ed. American Association of Cereal Chemists, St. Paul, MN, USA (1983) 15. Burrows S, Harrison JH. Routine method for determination of the activity of baker's yeast. J. Inst. Brew. 65: 39-44 (1959) 16. Pyler EJ. Baking Science and Technology. Sosland Publishing Co., Manhattan, KS, USA. pp. 586-593 (1979) 17. Ju HK. Methods of Food Analysis, Yoo Rim Publishing Co., Seoul, Korea (1994) 18. Lee YC, Kim KO, Kim SS, Sung NK. Methods of Sensory Evaluations and Applications, Shin Kwang Publishing Co., Seoul, Korea (1997) 19. Eerlingen RC, Van Hasendonck IPG, Pape DE, Delcour JA. Enzyme-resistant starch: III. The quality of straight-dough bread containing varying levels of enzyme-resistant starch. Cereal Chem. 71(2): 165-170 (1994) 20. Tsen CC. Effect of oxidizing and reducing agents on changes of flour proteins during mixing. Cereal Chem. 46: 435-441 (1969) 21. Rogers DE. Baking Science. American Institute of Baking, Manhattan, KS, USA (1997) 22. Lee MG. Effects of potato starch on the characteristics of bread made from frozen dough. MS thesis, Chungju National Univ. Chungju, Korea (2000) 23. Biliaderis CG. Structures and phase transition of starch in food systems. Food Technol. 46: 98-109 (1972) 24. Boyacioglu MH, D'appolonia BL. Characterization and utilization of durum wheat for breadbaking: III. Staling properties of bread baked from bread wheat flours and durum wheat flour. Cereal Chem. 71(1): 34-41 (1994) 25. Kilborn R, Tipples KH. Factors affecting mechanical dough devlopment: Effect of cysteine. Cereal Chem. 50: 70-74 (1972) (2003j 8ú 25¢ %>; 2004j 3ú 26¢ j).

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