TAILIEUCHUNG - Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products

Extended storage of frozen dough resulted in changes in rheological properties, which cause increasing proofing time and ultimately lower loaf volume of bread. The main causes of these changes are ice crystallization, which damage the gluten network. | Turk J Biol 29 (2005) 237-241 © TÜB‹TAK Effect of Carboxy Methyl Cellulose and Gum Arabic on the Stability of Frozen Dough for Bakery Products Ali ASGHAR, Faqir Muhammad ANJUM, Muhammad Waseem TARIQ, Shahzad HUSSAIN Institute of Food Science and Technology University of Agriculture, Faisalabad, PAKISTAN Received: Abstract: Extended storage of frozen dough resulted in changes in rheological properties, which cause increasing proofing time and ultimately lower loaf volume of bread. The main causes of these changes are ice crystallization, which damage the gluten network. The major objective of this research was to reduce ice crystallization in frozen dough by incorporation of hydrophilic gums such as carboxymethylcellulose (CMC), and gum arabic at different levels. The doughs were stored frozen up to 8 weeks. Bread characteristics were analyzed after every 15 days for specific loaf volume, external and internal characteristics. Specific loaf volume increased significantly with the addition of different levels of gums compared with the frozen control. Although the external and internal characteristics of bread deteriorated with storage time, addition of gum arabic and CMC improved the characteristics of bread as compared to control after each storage period. Key Words: Frozen Dough, Gums, Bread Quality, Arabic Gum, CMC Introduction It is believed that there is no substitute for fresh baked goods. But after some hours of baking, the crust of bread becomes moist, a leathery texture develops and the soft crumb becomes firm and dry. The fresh flavor is also lost within hours of baking, which has made bakers work midnight or early morning to provide the consumer with fresh product. Frozen dough was suggested as solution to this problem (1). The use of frozen doughs, now, is becoming popular in bakeries and restaurants, as it allows easier and more profitable baking. Fresh products from frozen doughs are available around the clock, labour costs are reduced, .

• Sinh học
• Frozen dough
• Bread quality
• Arabic gum
• Hydrophilic gums
• Gum arabic and CMC
• Ingredients in frozen dough
• Additives including surfactants
• Gum additives
• Carboxymethyl cellulose
• Sodium stearoyl 2 lactylate