Cryoprotective role of exogenous trehalose in frozen dough products

Giannou, V; Tzia, C

dc.contributor.author	Giannou, V	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:28:05Z
dc.date.available	2014-03-01T01:28:05Z
dc.date.issued	2008	en
dc.identifier.issn	1935-5130	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/18707
dc.subject	Freezing	en
dc.subject	Frozen dough	en
dc.subject	Quality	en
dc.subject	Trehalose	en
dc.subject.other	Bakery products	en
dc.subject.other	Dough quality	en
dc.subject.other	Extracellular	en
dc.subject.other	Freezing conditions	en
dc.subject.other	Frozen dough	en
dc.subject.other	Frozen storage	en
dc.subject.other	Sugar content	en
dc.subject.other	Texture characteristics	en
dc.subject.other	Weight loss	en
dc.subject.other	Wheat flours	en
dc.subject.other	Freezing	en
dc.subject.other	Glucose	en
dc.subject.other	Sugar (sucrose)	en
dc.subject.other	Textures	en
dc.subject.other	Scanning electron microscopy	en
dc.subject.other	Triticum aestivum	en
dc.title	Cryoprotective role of exogenous trehalose in frozen dough products	en
heal.type	journalArticle	en
heal.identifier.primary	10.1007/s11947-007-0008-z	en
heal.identifier.secondary	http://dx.doi.org/10.1007/s11947-007-0008-z	en
heal.language	English	en
heal.publicationDate	2008	en
heal.abstract	Aim of this work is to study the cryoprotective role of extracellular trehalose in the production of bakery products from frozen dough. Therefore, different levels of trehalose (up to 200 ppm) were incorporated in dough/bread samples made from white and whole-wheat flour, and their quality (loaf volume, weight loss during baking, crust and crumb color) and texture characteristics (dough, crust and crumb firmness) were examined during frozen storage. To investigate the role of trehalose on dough behavior, the sugar content (glucose, fructose, and sucrose) of dough samples composed with or without trehalose was monitored, and dough microstructure was also analyzed with scanning electron microscopy. The cryoprotective effect of trehalose was confirmed, and it was found proportional to its level for both flour types. Trehalose can improve dough behavior under freezing conditions in terms of bread volume and texture characteristics. © Springer Science + Business Media, LLC 2007.	en
heal.publisher	SPRINGER	en
heal.journalName	Food and Bioprocess Technology	en
dc.identifier.doi	10.1007/s11947-007-0008-z	en
dc.identifier.isi	ISI:000262641600007	en
dc.identifier.volume	1	en
dc.identifier.issue	3	en
dc.identifier.spage	276	en
dc.identifier.epage	284	en