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| Damat,Damat; Setyobudi,Roy Hendroko; Soni,Peeyush; Tain,Anas; Handjani,Hany; Chasanah,Uswatun. |
| ABSTRACT Sweet bread is associated with smooth texture and high carbohydrate content, tasty and filling - quality that makes it preferred for snack. The key is in formulating raw material and other components. Commonly, sweet bread has short shelf life. Frozen dough could be the solution to this problem, and glucomannan addition during freezing process should be able to improve its physicochemical characteristics. This research aims to determine the effect of adding modified arrowroot (Maranta arundinacea L.) starch (MAS) as substitution, and glucomannan as frozen dough cryoprotectant toward sweet bread’s physicochemical. Randomized Complete Block Design Factorial (RCBD) was applied, and two factors were studied. The first factor was modified arrowroot... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cryoprotectant; Frozen dough; Resistant fiber; Retrogradation; Shelf life. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100405 |
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| GERARDO-RODRÍGUEZ,Jesús E.; RAMÍREZ-WONG,Benjamín; LEDESMA-OSUNA,Ana I.; MEDINA-RODRÍGUEZ,Concepción L.; ORTEGA-RAMÍREZ,Refugio; SILVAS-GARCÍA,María I.. |
| Abstract Bread is one of the most consumed foods in the world, and alternatives have been sought to extend its shell life, and freezing is one of the most popular methods. The purpose of this study was to evaluate the effect of freezing rate and trehalose concentration on the fermentative and viscoelastic properties of dough and bread quality. Dough was prepared and trehalose was added at three concentrations (0, 400, 800 ppm); dough was pre fermented and frozen at two freezing rates then stored for 42 days. Frozen dough samples were thawed every two weeks. CO2 production and elastic and viscous modulus were determined. In addition, bread was elaborated and specific volume and firmness were evaluated. High trehalose concentrations (400 and 800 ppm)... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Frozen dough; Trehalose; Gluten viscoelasticity; Bread quality. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100059 |
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