Frozen dough bread: Quality and textural behavior during prolonged storage - Prediction of final product characteristics

Giannou, V; Tzia, C

dc.contributor.author	Giannou, V	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:26:23Z
dc.date.available	2014-03-01T01:26:23Z
dc.date.issued	2007	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/18049
dc.subject	Frozen dough	en
dc.subject	Quality	en
dc.subject	Shelf-life	en
dc.subject	Texture	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Food processing	en
dc.subject.other	Food storage	en
dc.subject.other	Textures	en
dc.subject.other	Bread samples	en
dc.subject.other	Frozen dough	en
dc.subject.other	Shelf-life	en
dc.subject.other	Food products	en
dc.subject.other	Food	en
dc.subject.other	Food Storage	en
dc.subject.other	Texture	en
dc.title	Frozen dough bread: Quality and textural behavior during prolonged storage - Prediction of final product characteristics	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.jfoodeng.2006.03.013	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.jfoodeng.2006.03.013	en
heal.language	English	en
heal.publicationDate	2007	en
heal.abstract	Although dough rheology has been extensively investigated, its relation to bread characteristics still remains a very important aspect, which is not fully examined or understood. This statement is even more true in the case of frozen bakery products, which are subjected to prolonged storage under freezing conditions before baking. Aim of this study was to investigate the quality characteristics of frozen dough products through weight, specific volume, crumb/crust color, and texture measurements in dough and bread samples as well as to correlate the textural characteristics of dough with those of the finished products in order to predict product's behavior and shelf-life after prolonged storage. Results indicate that during the first 2 months of frozen storage samples degraded rapidly. However, they stabilized after 2-3 months and remained stable thenceforth presenting rather satisfying quality characteristics even after 9 months of storage. Moreover, the textural behavior of the final bread products can be fairly predicted with simple computations by using data from dough compression. (c) 2006 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/j.jfoodeng.2006.03.013	en
dc.identifier.isi	ISI:000242281200026	en
dc.identifier.volume	79	en
dc.identifier.issue	3	en
dc.identifier.spage	929	en
dc.identifier.epage	934	en