43-8 |
Carrageenan: Enhances quality characteristics and extends shelf-stability of frozen bakery dough |
S. S. OTHEE and A. C. Venables. Applications Development, FMC BioPolymer, PO Box 8, Princeton, NJ 08543-0008 The functional and quality improving characteristics of various hydrocolloids were investigated in a frozen bakery dough system. Among the hydrocolloids evaluated were guar gum, xanthan gum, alginates, microcrystalline cellulose (MCC), and Viscarin® XP 3480 carrageenan. All test samples contained the same level of hydrocolloid. Performance measure was based on the effectiveness in improving or maintaining the quality of frozen dough during freezing, frozen storage, and freeze thaw cycles over an extended time period. Control samples absent of any hydrocolloids were also tested for comparison. The fresh dough pieces were frozen at -30º F and stored at -10º F. The frozen dough was run through four freeze thaw cycles. After completion of each cycle the samples were tested and evaluated on a monthly basis for a period of sixteen weeks. Bread was baked from each frozen dough piece and evaluated for quality attributes. The quality attributes evaluated were volume, color, shape/appearance and textural characteristics. The final results obtained show that the test sample with Viscarin XP 3480 produced superior quality bread with higher volume, symmetrical shape, golden brown color, and good textural properties. These results demonstrate the functional value of Viscarin XP 3480 in protecting the viability of yeast cells and maintaining gluten strength in frozen dough by controlling the ice crystal size during freezing, subsequent frozen storage, and repeated temperature abuse.
Session 43, New Products & Technologies: Ingredients
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