Effect of frozen storage and freeze-thaw cycles on the rheological and baking properties of frozen doughs
Effect of frozen storage and freeze-thaw cycles on the rheological and baking properties of frozen doughs
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DOI：
10.1016/s0963-9969(02)00228-4
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发表时间：
2003-01-01
影响因子：
8.1
通讯作者：
Berzonsky, WA
中科院分区：
文献类型：
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作者：
Bhattacharya, M;Langstaff, TM;Berzonsky, WA
研究了长时间冻藏和反复部分冻融循环对9个商品小麦品种的流变学和烘焙特性的影响。面筋强度的品种范围从中等到高，而淀粉膨胀特性是相似的大多数品种，除了Parshall，表现出非常高的膨胀特性。将面团冷冻储存4-12周，进行和不进行冻融循环。面团的可冻结水的焓值受初始冻结的影响显著，而面团的流变学特性更容易受到冻融循环的影响。烘烤后，所有品种生产的面包质量可接受的，虽然品种。Parshall表现出最高的面包屑柔软度，无论冷冻处理。结果表明，具有高淀粉膨胀特性的面粉，沿着具有适度高的面筋强度，可能是最理想的生产最佳质量的冷冻面团，具有良好的保质期和烘焙性能。(C)2003爱思唯尔科技有限公司版权所有。
The effects of prolonged frozen storage and repeated partial freeze-thaw cycles on the rheological and baking properties of nine commercial wheat cultivars were evaluated. The gluten strength of the cultivars ranged from medium to high, whereas the starch swelling characteristics were similar for most cultivars, except Parshall, which exhibited exceptionally high swelling properties. The doughs were subjected to frozen storage for 4-12 weeks, with and without freeze-thaw cycles. The enthalpy of freezable water was significantly affected by initial freezing, whereas, the rheological properties of the doughs were more susceptible to freeze-thaw cycles. After baking, all cultivars produced bread of acceptable quality, although cv. Parshall exhibited the highest crumb softness, irrespective of the frozen treatment. Results indicate that flours with high starch swelling characteristics, along with moderately high gluten strength, may be most ideal for producing optimum quality frozen doughs, with good shelf life and baking properties. (C) 2003 Elsevier Science Ltd. All rights reserved.