36G-2

J. F. VÉLEZ-RUIZ¹, D. Encinas-Banda², H. González-Loo³, M. García³, and M. E. Sosa-Morales⁴. (1) Dept. of Chemical and Food Engineering, Univ. de las Américas - Puebla, Ex-Hda. Sta. Catarina Mártir, Cholula, Puebla, 72820, Mexico, (2) Dept. of Chemical and Food Engineering, Univ. de las Américas, Puebla, Ex-Hda. Sta. Catarina Mártir, Cholula, Pue., 72820, Mexico, (3) Dirección de Manufactura, Pabisan, S.A. de C.V., Cerrada Amatlán 1115, Puebla, Pue., 72450, Mexico, (4) Dept. of Food Engineering, Univ. de las Américas, Puebla, Ex-Hda. Sta. Catarina Mártir, Cholula, Pue., 72820, Mexico

Dough freezing is not a simple process because baking is a complex biochemical process involved in Food Processing. The resulting bread will depend on raw materials, process conditions, and employed additives. The objective of this study was to formulate dough for bread that will be submitted to the freezing process and to get a product similar to those recently baked. Four formulations were used: (A) increasing the yeast level to 4% and adding a mixture of soybean flour and enzymes, (B) adding a mixture of gums, enzymes and gluten, (C) adding an emulsifier—diacetil tartaric of mono- and diglicerides, and adding a crioprotector agent (D). Formulations B, C, and D also included a modified starch and maintained 1.5% of yeast level. Formulations were prepared, formed, and frozen up to -12° C in a tunnel freezer at -30° C. Frozen dough was stored at -18° C for six weeks. After storage, the dough was baked at 200° C for 15 min and some quality characteristics were determined. Dough moisture content was 33.5% without changes during frozen storage, while bread moisture was 23.7% (wet basis). The specific volume ranged between 4.16 and 4.80 g/cm3, without effect of the formulation (á=0.05); these values are comparable with those reported for baguettes (4.98 g/cm3) by Bonnardel and Maitre. For texture, a compression test was carried out. The softest formulation was D with a compression of 4.68 N, while the hardest formulation was B (7.63 N). Color was affected by the additives, being the luminosity the parameter with bigger changes. A sensory analysis was conducted with 22 nontrained judges, who gave higher qualification to the formulation D, but without significant differences with respect to formulations A and C (Α=0.05).

Session 36G, Refrigerated & Frozen Foods: General
8:30 AM - 12:00 PM, Monday AM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana