Correlations Between Empirical and Fundamental Rheology Measurements and Baking Performance of Frozen Bread Dough
Correlations Between Empirical and Fundamental Rheology Measurements and Baking Performance of Frozen Bread Dough
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DOI：
10.1094/cchem.1999.76.3.421
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发表时间：
1999-05
期刊：
影响因子：
2.4
通讯作者：
S. Kenny;K. Wehrle;T. Dennehy;E. Arendt
中科院分区：
文献类型：
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作者：
S. Kenny;K. Wehrle;T. Dennehy;E. Arendt
摘要对新鲜和冷冻面团进行了实验性和基础性流变学测试，以研究冷冻、冷冻贮藏和添加剂对面团流变学的影响。将这些结果与标准烘烤试验的结果进行比较。测试了四种制剂：对照面团，以及添加100 ppm抗坏血酸（AA）、0.5%硬脂酰乳酸钠（SSL）和0.5%二乙酰酒石酸单甘油酯（DATEM）的面团。对新鲜面团和冷冻储存两周、五周和八周后的面团进行流变学和烘焙试验。在新鲜和冷冻面团中添加剂的面团的抗拉伸性更高。由于冷冻，拉伸阻力降低。在新鲜面团的复合模量是最高的面团与SSL。冻融后复合模量降低。在10 Hz的冷冻面团中，与对照相比，添加剂的面团具有更高的复模量值和更低的相位角值。所有的添加剂都使用了H...
ABSTRACT Empirical and fundamental rheology measurements were made on fresh and frozen dough to investigate the effects of freezing, frozen storage, and additives. These results were compared with results of a standard baking test. Four formulations were tested: a control dough, and doughs with additions of 100 ppm of ascorbic acid (AA), 0.5% sodium stearoyl lactylate (SSL), and 0.5% diacetyl tartaric acid esters of monoglycerides (DATEM). Rheological and baking tests were performed on fresh doughs and on doughs after two, five, and eight weeks of frozen storage. Resistance to extension was higher for doughs with additives in fresh and frozen doughs. There was a decrease in resistance to extension due to freezing. Complex modulus in fresh doughs was highest for doughs with SSL. There was a decrease complex modulus after freezing and thawing. In frozen doughs at 10 Hz, doughs with additives had higher complex modulus values and lower phase angle values when compared to the control. The additives used all h...