Effects of inulin on protein in frozen dough during frozen storage

2020 ◽  
Vol 11 (9) ◽  
pp. 7775-7783
Author(s):  
Yuan Ke ◽  
Yangyang Wang ◽  
Wenping Ding ◽  
Yue Leng ◽  
Qingyun Lv ◽  
...  
Keyword(s):  
Frozen Storage ◽  
Protection Effect ◽  
Frozen Dough ◽  
Good Protection

Inulin exhibits a good protection effect on protein in frozen dough.

Impact of frozen storage on whole wheat starch and its A-Type and B-Type granules isolated from frozen dough

2019 ◽  
Vol 223 ◽  
pp. 115142 ◽  
Author(s):  
Zixuan Yang ◽  
Wenjie Yu ◽  
Dan Xu ◽  
Lunan Guo ◽  
Fengfeng Wu ◽  
...  
Keyword(s):  
Frozen Storage ◽  
Wheat Starch ◽  
Frozen Dough ◽  
Whole Wheat

scholarly journals The effects of commercial fibres on frozen bread dough

2010 ◽  
Vol 75 (2) ◽  
pp. 195-207 ◽  
Author(s):  
Jelena Filipovic ◽  
Nada Filipovic ◽  
Vladimir Filipovic
Keyword(s):  
Daily Intake ◽  
Frozen Storage ◽  
Jerusalem Artichoke ◽  
Industrialized Countries ◽  
Frozen Dough ◽  
Significant Difference ◽  
Beet Pulp ◽  
Discrimination Coefficient ◽  
Dough Characteristics

The daily intake of dietary fibres in highly industrialized countries is at a low level and, therefore, adversely affecting human health. The objective of this research was to analyze the influence of different commercial fibres (originating from sugar beet pulp fibrex, and Jerusalem artichoke inulin HPX and GR) in yeast dough at a level of 5 %, on the rheological properties of dough and the quality of bread during frozen storage. Frozen dough characteristics were determined using a Brabender maturograph and test baking was followed according the AACC procedure. The dough was frozen at -18?C and stored over a period of 60 days. The results concerning the dough (proving time and stability) and bread quality (volume and crumb quality) were statistically analyzed by multivariance Manova and discriminative analysis, which indicated that there was a significant difference between dough without fibres and dough with different fibres (fibrex, inulin HPX and GR). The discrimination coefficient points that the greatest influence of fibres on the final proof and proving stability is after 30 days (6.250) and after 0 days (6.158), respectively, but the greatest influence of fibres on bread volume and bread crumb quality (15.488 and 3.638, respectively) can be expected on non frozen dough, due to above mention their adverse the effect on gluten network.

scholarly journals Influence of addition of amylase preparation to dough on fermentative activity of baker's yeast

2005 ◽  
pp. 217-227 ◽  
Author(s):  
Jelena Dodic ◽  
Dusanka Pejin ◽  
Stevan Popov ◽  
Sinisa Dodic ◽  
Jasna Mastilovic ◽  
...  
Keyword(s):  
Control Sample ◽  
Frozen Storage ◽  
Baker's Yeast ◽  
Fermentation Time ◽  
Frozen Dough ◽  
Baked Goods ◽  
Fermentative Activity ◽  
Different Content ◽  
Rising Time ◽  
Better Than

Dough samples with different content of amylases were investigated immediately after mixing and after 7, 14 and 30 days of frozen storage. The obtained results show that the fermentation time is shorter, both in fresh and frozen samples, when amylase sample 1 was added, compared to dough without enzymes. The addition of amylase 2 to dough resulted in minimal decrease of "rising" time, both is frozen and fresh dough samples. The rising time of fresh samples was shorter when amylase 3 was added to dough. The specific fermentative activity of fresh dough samples is increasing by about 10% compared to the control sample, for all amounts of amylase 1 and 2 added to the do- ugh. The fermentative activity of yeast in frozen samples increased by 5-10%, after keeping of dough with the addition of amylase 1 for 14 days. The specific fermentative activity of fresh dough samples increased compared to the control, for all amounts of added amylase 3 to the dough. In frozen dough samples the fermentative activity of yeast decreased by 10% for all added amounts of amylase 3. Baked goods made of fresh and frozen dough, prepared with the addition of amylase 1, are better than the ones made of control dough sample, considering all evaluated parameters.

scholarly journals Influence of dough freezing on Saccharomyces cerevisiae metabolism

2007 ◽  
pp. 293-301 ◽  
Author(s):  
Dusanka Pejin ◽  
Irena Dosanovic ◽  
Stevan Popov ◽  
Zvonimir Suturovic ◽  
Jovana Rankovic ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Frozen Storage ◽  
Middle Part ◽  
Yeast Cells ◽  
Live Cells ◽  
Freezing Process ◽  
Frozen Dough ◽  
Survival Percentage ◽  
Pure Cultures ◽  
Aseptic Conditions

The need to freeze dough is increasing in bakery production. Frozen dough can be stored for a long time without quality change. The capacity of bakery production can be increased in this way, and in the same time, the night shifts can be decreased. Yeast cells can be damaged by freezing process resulting in poor technological quality of dough after defrostation (longer fermentation of dough). The influence of frozen storage time of dough on survival percentage of Saccharomyces cerevisiae was investigated. Dough samples were taken after 1, 7, 14 and 28 days of frozen storage at -20?C. After defrosting, at room temperature, samples were taken from the surface and the middle part of dough (under aseptic conditions), and the percentage of living S. cerevisiae cells was determined. During frozen storage of dough, the number of living S. cerevisiae decreased. After 28 days of frozen storage, the percentage of live cells on the surface and inside the dough was 53,1% and 54,95%, respectively. The addition of k-carragenan to dough increased the percentage of living cells in the middle part of dough up to 64,63%. Pure cultures, isolated from survived S. cerevisia cells in frozen dough by agar plates method (Koch's method), were multiplied in optimal liquid medium for yeasts. The content of cytochromes in S. cerevisiae cells was determined by spectrophotometric method. The obtained results showed that the content of cytochromes in survived S. cerevisiae cells was not affected by dough freezing process. Growth rate and fermentative activity (Einchor's method) were determined in multiplied cells.

Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality

2008 ◽  
Vol 84 (1) ◽  
pp. 48-56 ◽  
Author(s):  
Yuthana Phimolsiripol ◽  
Ubonrat Siripatrawan ◽  
Vanna Tulyathan ◽  
Donald J. Cleland
Keyword(s):  
Frozen Storage ◽  
Temperature Fluctuations ◽  
Bread Quality ◽  
Frozen Dough

Shelf Life and Stability Study of Frozen Dough Bread by the Use of Different Hydrophillic Gums

2006 ◽  
Vol 2 (3) ◽  
Author(s):  
Ali Asghar ◽  
Faqir Muhammad Anjum ◽  
Masood Sadiq Butt ◽  
Shahzad Hussain
Keyword(s):  
Shelf Life ◽  
Frozen Storage ◽  
Stability Study ◽  
Loaf Volume ◽  
Bread Dough ◽  
Arabic Gum ◽  
Frozen Dough ◽  
Life Study ◽  
Moisture Contents ◽  
The Stability

The main objective of this work was to determine the influence of different hydrophilic gums on the stability and shelf life of bread dough during frozen storage. Bread dough containing different level of hydrophilic guns were submitted to mechanical freezing at -18° C and stored frozen for up to 60 days. Two types of hydrophilic gums in different combination were tested: for specific loaf volume of breads made from frozen dough and for its shelf life study by measuring its moisture level at 3, 24, 48, 72 and 96 hrs after baking of frozen dough bread. Specific loaf volume was significantly affected by the hydrophilic gums, Arabic gums showed better effect than CMC. Frozen storage of the dough negatively affected the specific loaf volume of the bread. The addition of 3% Arabic Gum had a beneficial effect on the specific loaf volume and moisture contents of the frozen dough bread.

scholarly journals Effects of ingredients and processing conditions on the quality frozen dough bread made from diferent wheat flour

2010 ◽  
pp. 115-120
Author(s):  
Laslo Ruska ◽  
Adrian Timar
Keyword(s):  
Wheat Flour ◽  
Frozen Storage ◽  
Bread Quality ◽  
Prolonged Storage ◽  
Processing Conditions ◽  
Optimum Conditions ◽  
Frozen Dough ◽  
Commercial Practice ◽  
Absorption Level

A laboratory scale no-time frozen dough procedure that approximates Romanian commercial practice has beendeveloped and used to study the effects of ingredients and processing conditions on the bread quality of a straightgrade wheat flour during prolonged storage (2 days to 26 weeks). All treatments (baking absorption level, mixingenergy input, mixer type, fermentation and intermediate proof times, removal of oxidant and/or doughstrengthening conditioners and partial freeze-thaw cycles) had significant effects (P<0.05) upon bread quality (loafvolume and/or bread score). In general, these effects were more pronounced with extended frozen storage time.High baking absorption, undermixing, bulk fermentation (> 1 h) and removal of oxidant and/or surfactants hadthe most dramatic effects. Addition of a very strong flour at 30% to strengthen the wheat flour had no significanteffect (P>0.05) upon bread quality under optimum conditions.

scholarly journals Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough

Polymers ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 794 ◽  
Author(s):  
Tingting Cui ◽  
Rui Liu ◽  
Tao Wu ◽  
Wenjie Sui ◽  
Min Zhang
Keyword(s):  
Tensile Properties ◽  
Binding Capacity ◽  
Frozen Storage ◽  
Free Water ◽  
Konjac Glucomannan ◽  
Scanning Calorimetry ◽  
Water Binding ◽  
Gluten Proteins ◽  
Frozen Dough ◽  
The Impact

The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecular weight and the free sulfhydryl content of gluten proteins and the tensile properties of frozen dough all decreased. The addition of konjac glucomannan reduced the variations in the structural and rheological properties of gluten proteins/dough. Frozen dough with 2.5% added konjac glucomannan showed the highest water binding capacity and retarded the migration of water. Scanning electron microscopy and differential scanning calorimetry results also revealed that adding konjac glucomannan reduced the cracks and holes in the dough and enhanced its thermal stability. The correlations between mechanical characteristics and structure parameters further indicated that konjac glucomannan could not only stabilize the structures of gluten proteins but also bind free water to form more stable complexes, thereby retaining the rheological and tensile properties of the frozen dough.

Stability of antioxidant vitamins in whole human blood during overnight storage at 4°C and frozen storage up to 6 months

2018 ◽  
Vol 88 (3-4) ◽  
pp. 151-157 ◽  
Author(s):  
Scott W. Leonard ◽  
Gerd Bobe ◽  
Maret G. Traber
Keyword(s):  
Ascorbic Acid ◽  
Whole Blood ◽  
Healthy Subjects ◽  
Frozen Storage ◽  
Blood Collection ◽  
Plasma Samples ◽  
Optimal Conditions ◽  
Plasma Ascorbic Acid ◽  
Blood Samples ◽  
Sample Handling

Abstract. To determine optimal conditions for blood collection during clinical trials, where sample handling logistics might preclude prompt separation of erythrocytes from plasma, healthy subjects (n=8, 6 M/2F) were recruited and non-fasting blood samples were collected into tubes containing different anticoagulants (ethylenediaminetetra-acetic acid (EDTA), Li-heparin or Na-heparin). We hypothesized that heparin, but not EDTA, would effectively protect plasma tocopherols, ascorbic acid, and vitamin E catabolites (α- and γ-CEHC) from oxidative damage. To test this hypothesis, one set of tubes was processed immediately and plasma samples were stored at −80°C, while the other set was stored at 4°C and processed the following morning (~30 hours) and analyzed, or the samples were analyzed after 6 months of storage. Plasma ascorbic acid, as measured using HPLC with electrochemical detection (LC-ECD) decreased by 75% with overnight storage using EDTA as an anticoagulant, but was unchanged when heparin was used. Neither time prior to processing, nor anticoagulant, had any significant effects upon plasma α- or γ-tocopherols or α- or γ-CEHC concentrations. α- and γ-tocopherol concentrations remained unchanged after 6 months of storage at −80°C, when measured using either LC-ECD or LC/mass spectrometry. Thus, refrigeration of whole blood at 4°C overnight does not change plasma α- or γ-tocopherol concentrations or their catabolites. Ascorbic acid is unstable in whole blood when EDTA is used as an anticoagulant, but when whole blood is collected with heparin, it can be stored overnight and subsequently processed.

Damping-off of sugar beet in Finland: II. Disease control 

1983 ◽  
Vol 55 (5) ◽  
pp. 431-450
Author(s):  
Mauritz Vestberg ◽  
Risto Tahvonen ◽  
Kyösti Raininko
Keyword(s):  
Sugar Beet ◽  
Disease Control ◽  
Field Experiments ◽  
Damping Off ◽  
Good Protection ◽  
Great Damage

In pot and field experiments carried out in 1979-1981, the systemic funqicide hymexazol prevented satisfactorily soil borne damping-off of sugar beet caused mainly by the fungus Pythium debaryanum auct. non Hesse. The results with the combination hymexazol + thiram were still better. This treatment gave very good protection against the disease up to about two to three weeks after emergence, increased the yield on the average by 5-10 % and produced considerably thicker and denser stands. Thereafter a large number of beets may have become infected, but no great damage was caused as only few died. Band spraying at emergence using hymexazol with a large amount of water as well as spraying into the seed furrow prevented the outbreak of the disease almost completely. Liming had little effect on damping-off.

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