Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads

The aim of this work was to study the viability of freezing preservation of composite wheat–mesquite dough of panettone-like bread. Three levels of replacement of wheat by mesquite flour were assayed: 15, 25 and 35% (w/w). Texture profile analysis, stress relaxation assays and dynamic oscillatory me...

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Detalles Bibliográficos
Autores principales: Bigne, Facundo, Ferrero, Cristina, Puppo, María Cecilia
Formato: Articulo
Lenguaje:Inglés
Publicado: 2019
Materias:
Química
Algarrobo
Frozen dough
Texture
Dynamic moduli
ESEM
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/137228
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-137228
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Algarrobo
Frozen dough
Texture
Dynamic moduli
ESEM
spellingShingle Química
Algarrobo
Frozen dough
Texture
Dynamic moduli
ESEM
Bigne, Facundo
Ferrero, Cristina
Puppo, María Cecilia
Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads
topic_facet Química
Algarrobo
Frozen dough
Texture
Dynamic moduli
ESEM
description The aim of this work was to study the viability of freezing preservation of composite wheat–mesquite dough of panettone-like bread. Three levels of replacement of wheat by mesquite flour were assayed: 15, 25 and 35% (w/w). Texture profile analysis, stress relaxation assays and dynamic oscillatory measurements were conducted to characterize the rheological behavior of thawed dough after different times of frozen storage at − 20 °C. Moisture, water activity and freezable water by DSC were measured. The damage by freezing on dough structure was analyzed by ESEM. Composite wheat–mesquite dough could undergo frozen storage without drastic rheological changes when 15–25% level of replacement was used. With the maximum level of mesquite, 35%, a less regular and crosslinked network than the control without mesquite could be observed in fresh dough. This network resulted more susceptible to damage by ice formation leading to lesser cohesiveness and elasticity of dough after thawing.
format Articulo
Articulo
author Bigne, Facundo
Ferrero, Cristina
Puppo, María Cecilia
author_facet Bigne, Facundo
Ferrero, Cristina
Puppo, María Cecilia
author_sort Bigne, Facundo
title Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads
title_short Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads
title_full Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads
title_fullStr Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads
title_full_unstemmed Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads
title_sort effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads
publishDate 2019
url http://sedici.unlp.edu.ar/handle/10915/137228
work_keys_str_mv AT bignefacundo effectoffreezingandfrozenstorageonmesquitewheatdoughforpanettonelikebreads
AT ferrerocristina effectoffreezingandfrozenstorageonmesquitewheatdoughforpanettonelikebreads
AT puppomariacecilia effectoffreezingandfrozenstorageonmesquitewheatdoughforpanettonelikebreads
bdutipo_str Repositorios
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