Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough
| Autor: | Sylvie Chevallier, Guénaelle Leray, Marie de Lamballerie, Sandra Mezaize, Bonastre Oliete |
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| Přispěvatelé: | Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Procédés Alimentaires et Microbiologiques [Dijon] (PAM), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST) |
| Rok vydání: | 2010 |
| Předmět: |
0106 biological sciences
Gluten-free dough Amaranth 01 natural sciences [SPI]Engineering Sciences [physics] chemistry.chemical_compound 0404 agricultural biotechnology Wheat dough Rheology 010608 biotechnology Freezing Congelation Rheological properties [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Food science 2. Zero hunger chemistry.chemical_classification Dietary fibres fungi Food preservation food and beverages 04 agricultural and veterinary sciences 040401 food science Gluten Warehouse chemistry Plant protein Frozen storage Food Science |
| Zdroj: | Journal of Food Engineering Journal of Food Engineering, Elsevier, 2010, 100 (1), pp.70-76. ⟨10.1016/j.jfoodeng.2010.03.029⟩ |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2010.03.029 |
| Popis: | International audience; Empirical and fundamental rheological measurements were made on fresh and frozen dough to study the effects of freezing and frozen storage conditions. Frozen dough was stored at two different temperatures, −18 °C and −30 °C, and for 1, 7 and 28 days. Four dough formulations were tested: a standard wheat dough, a fibre-enriched wheat dough, a standard gluten-free dough and a gluten-free dough containing amaranth flour. No yeast was used in any formulation. The wheat dough is more affected by freezing and by the first days of storage whereas the gluten-free dough is more affected by a longer storage time. A storage temperature of −30 °C alters dough rheological properties more than a storage temperature of −18 °C. The addition of dietary fibres to the wheat dough increases its resistance to freezing and frozen storage. The addition of amaranth flour to gluten-free dough also increases its resistance to freezing but decreases its resistance to storage conditions. |
| Databáze: | OpenAIRE |
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