Test conditions of texture profile analysis for frozen dough
Main Article Content
Keywords
frozen dough, test conditions, texture profile analysis, wheat flour
Abstract
Wheat flour is very important for making frozen dough. This paper firstly conducted an analysis of the basic properties of six varieties of wheat flour from different places and found that the variety BDHhgwf is most suitable to make frozen dough. Texture profile analysis (TPA) has been implemented in the dough-based food industry, and the properties of frozen dough were firstly investigated in this study. The results showed during TPA determination process of frozen dough, the variation of test parameters have an influence on the final result to some extent. The use of TPA in assessing the properties of frozen dough is presented. The recommended test conditions are: pre-test speed 3.0 mm/s, test speed (TS) 1.0 mm/s, posttest speed 1.0 mm/s, and compression ratio (CR) 50%. In a word, in this test method, the variation coefficient of dough was smaller and the dough was destroyed less by the texture analyzer and can truly reflect the texture of frozen dough.
References
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Bernardo, Y.A.d., do Rosario, D.K.A., Monteiro, M.L.G. et al. 2022. Texture Profile Analysis: How Parameter Settings Affect the Instrumental Texture Characteristics of Fish Fillets Stored Under Refrigeration? Food Analytical Methods 15, 144–156. 10.1007/s12161-021-02095-0
Cakir, E., 2011. Understanding textural properties of protein-based soft-solid structures using oral processing (Doctoral dissertation, North Carolina State University).
Cui, M., Liu, H., Liu, Y., Yu, J., Li, X., Huang, Y. and Wang, F., 2021. Cryoprotective effects of silver carp muscle hydrolysate on frozen dough subjected to multiple freeze–thaw cycles and their underlying mechanisms. Journal of Food Measurement and Characterization 15(6): 5507–5514. 10.1007/s11694-021-01127-x
El-Hady, E.A., El-Samahy, S.K., Seibel, W. and Brummer, J.M., 1996. Changes in gas production and retention in non-prefermented frozen wheat doughs. Cereal Chemistry 73(4): 472–477.
Gao, J., Koh, A.H.S., Tay, S.L. and Zhou, W., 2017. Dough and bread made from high-and low-protein flours by vacuum mixing: part 1: Gluten network formation. Journal of Cereal Science 74: 288–295. 10.1016/j.jcs.2017.03.008
Gélinas, P., Savoie, L. and Rodrigue, N., 1996. Baker’s yeast mitochondria, gassing power and freeze–thaw tolerance in dough–ScienceDirect. Food Microbiology 13(1): 41–46. 10.1006/fmic.1996.0005
He, Y., Guo, J., Ren, G., Cui, G., Han, S. and Liu, J., 2020. Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality. Food Chemistry 330: 127243. 10.1016/j.foodchem.2020.127243
Heitmann, M., Zannini, E. and Arendt, E.K., 2015. Impact of different beer yeasts on wheat dough and bread quality parameters. Journal of Cereal Science 63: 49–56. 10.1016/j.jcs.2015.02.008
Huang, G., Guo, Q., Wang, C., Ding, H.H. and Cui, S.W., 2016. Fenugreek fibre in bread: effects on dough development and bread quality. LWT–Food Science and Technology 71: 274–280. 10.1016/j.lwt.2016.03.040
Islam, S., Zhao, Y., She, M., Yu, Z. and Ma, W., 2019. Wheat gluten protein and its impacts on wheat processing quality. Frontiers of Agricultural Science and Engineering 6(3): 279–287. 10.15302/J-FASE-2019267
Jeong, Y. and Han, Y., 2019. Effect on the emulsification stability and quality of emulsified sausages added with Wanggasi-Chunnyuncho (Opuntia humifusa f. jeollaensis) fruit powders. Food Science of Animal Resources 39(6): 953–965. 10.5851/kosfa.2019.e85
Jiang, Y., Zhao, Y., Zhu, Y., Qin, S., Deng, Y. and Zhao, Y., 2019. Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage. Food Chemisrty 297: 124902. 10.1016/j.foodchem.2019.05.176
Kavuan, H.S., Serdarolu, M., Nacak, B. and Pek, G., 2020. An approach to manufacture of fresh chicken sausages incorporated with black cumin and flaxseed oil in water gelled emulsion. Food Science of Animal Resources 40(3): 426–443. 10.5851/kosfa.2020.e23
Kim, I., Ahn, W.-J. and Jeong, Y., 2021. Physical and sensory characteristics of sponge cake added with Pueraria lovata extract. Journal of the Korean Society of Food Science and Nutrition 50(2): 179–184. 10.3746/jkfn.2021.50.2.179
Kondakci, T., Zhang, J.W. and Zhou, W., 2015. Impact of flour protein content and freezing conditions on the quality of frozen dough and corresponding steamed bread. Food and Bioprocess Technology 8(9): 1877–1889. 10.1007/s11947-015-1544-6
Liu, T., Li, Y., Sadiq, F.A., Yang, H., Gu, J., Yuan, L., Lee, Y.K. and He, G., 2018. Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread. Food Chemistry 242: 404–411. 10.1016/j.foodchem.2017.09.081
Liu, Y.-X., Cao, M.-J. and Liu, G.-M., 2019. Texture analyzers for food quality evaluation. Evaluation Technologies for Food Quality 441–463. 10.1016/B978-0-12-814217-2.00017-2
Luo, D., Kou, X., Zhang, T., Nie, Y., Xu, B., Li, P., Li, X., Han, S. and Liu, J., 2018a. Effect of inulin on rheological properties of soft and strong wheat dough. International Journal of Food Science & Technology 53(7): 1648–1656. 10.1111/ijfs.13748
Luo, W., Sun, D.-W., Zhu, Z. and Wang, Q.-J., 2018b. Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality–a review of effective methods. Trends in Food Science & Technology 72: 25–33.
Madieta, E., Symoneaux, R. and Mehinagic, E., 2011. Textural properties of fruit affected by experimental conditions in TPA tests: an RSM approach. International Journal of Food Science & Technology 46(5): 1044–1052. 10.1111/j.1365-2621.2011.02606.x
McCann, T.H., Le Gall, M. and Day, L., 2016. Extensional dough rheology–impact of flour composition and extension speed. Journal of Cereal Science 69: 228–237. 10.1016/j.jcs.2016.03.012
Mittal, G.S., Nadulski, R., Barbut, S. and Negi, S.C., 1992. Textural profile analysis test conditions for meat products. Food Research International 25(6): 411–417. 10.1016/0963-9969(92)90165-2
Naser, I., Kasimie, F., Mubarki, Y., Noor, A.-H., Al-Hassan, A., Al-Hassan, N., Olbinado, E. and Kashem, A., 2020. Evaluation of four Australian bread wheat varieties grown under Centre Pivot Irrigation System. International Journal of Agriculture & Environmental Science 7(6): 1–17. 10.14445/23942568/IJAES-V7I6P101
Okuda, R., Tabara, A., Okusu, H. and Seguchi, M., 2016. Measurement of water absorption in wheat flour by mixograph test. Food Science and Technology Research 22(6): 841–846. 10.3136/fstr.22.841
Omedi, J.O., Huang, W., Zhang, B., Li, Z. and Zheng, J., 2019. Advances in present-day frozen dough technology and its improver and novel biotech ingredients development trends–a review. Cereal Chemistry 96(1): 34–56. 10.1002/cche.10122
Pan, Z., Huang, Z., Ma, J., Lei, M., Tian, P. and Ai, Z., 2020. Effects of freezing treatments on the quality of frozen cooked noodles. Journal of Food Science and Technology 57(5): 1926–1935. 10.1007/s13197-019-04228-0
Park, C.S. and Baik, B.-K., 2004. Relationship between protein characteristics and instant noodle making quality of wheat flour. Cereal Chemistry 81(2): 159–164. 10.1094/CCHEM.2004.81.2.159
Pons, M. and Fiszman, S.M., 1996. Instrumental texture profile analysis with particular reference to gelled systems. Journal of Texture Studies 27(6): 597–624. 10.1111/j.1745-4603.1996.tb00996.x
Qian, X., Gu, Y., Sun, B. and Wang, X., 2021. Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage. Food Chemistry 365: 130492. 10.1016/j.foodchem.2021.130492
Rivera, S., Kerckhoffs, H., Sofkova-Bobcheva, S., Hutchins, D. and East, A., 2021. Data of texture profile analysis performed by different input settings on stored “Nui” and “Rahi” blueberries. Data Brief 38: 107313. 10.1016/j.dib.2021.107313
Shin, S.H. and Choi, W.S., 2021. Variation in significant difference of sausage textural parameters measured by texture profile analysis (TPA) under changing measurement conditions. Food Science of Animal Resources 41(4): 739–747. 10.5851/kosfa.2021.e26
Shu, Q., Wei, T., Liu, X., Liu, S. and Chen, Q., 2022. The dough-strengthening and spore-sterilizing effects of mannosylerythritol lipid–a in frozen dough and its application in bread making. Food Chemistry 369: 131011. 10.1016/j.foodchem.2021.131011
Silvas-García, M.I., Ramírez-Wong, B., Torres-Chávez, P.I., Carvajal-Millan, E., Barrón-Hoyos, J.M., Bello-Pérez, L.A. and Quintero-Ramos, A., 2014. Effect of freezing rate and storage time on Gluten protein solubility, and dough and bread properties. Journal of Food Process Engineering 37(3): 237–247. 10.1111/jfpe.12079
Tian, S.-Q., Chen, Z.-C. and Wei, Y.-C., 2018. Measurement of colour-grained wheat nutrient compounds and the application of combination technology in dough. Journal of Cereal Science 83: 63–67. 10.1016/j.jcs.2018.07.018
Vidigal, M.C.T.R., Minim, V.P.R., Ramos, A.M., Ceresino, E.B., Diniz, M.D.M.S., Camilloto, G.P. and Minim, L.A., 2012. Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements. Food Science and Technology 32(2): 412–418. 10.1590/S0101-20612012005000047
Wang, J.-R., Guo, X.-N., Yang, Z. and Zhu, K.-X., 2021. Effect of sodium bicarbonate on quality of machine-made Kongxin noodles. LWT 138. 10.1016/j.lwt.2020.110670
Wang, P., Tao, H., Jin, Z. and Xu, X., 2015. The final established physicochemical properties of steamed bread made from frozen dough: study of the combined effects of gluten polymerization, water content and starch crystallinity on bread firmness. Journal of Cereal Science 63: 116–121. 10.1016/j.jcs.2015.03.008
Wang, R., Zhou, W., Yu, H.-H. and Chow, W.-F., 2006. Effects of green tea extract on the quality of bread made from unfrozen and frozen dough processes. Journal of the Science of Food and Agriculture 86(6): 857–864. 10.1002/jsfa.2423
Zhu, T.W., Zhang, X., Li, B. and Wu, H., 2019. Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough. Food Chemistry 272: 76–83. 10.1016/j.foodchem.2018.08.047
Barros, J.H.T., Telis, V.R.N., Taboga, S. and Franco, C.M.L., 2018. Resistant starch: effect on rheology, quality, and staling rate of white wheat bread. Journal of Food Science and Technology 55(11): 4578–4588. 10.1007/s13197-018-3393-6
Bernardo, Y.A.d., do Rosario, D.K.A., Monteiro, M.L.G. et al. 2022. Texture Profile Analysis: How Parameter Settings Affect the Instrumental Texture Characteristics of Fish Fillets Stored Under Refrigeration? Food Analytical Methods 15, 144–156. 10.1007/s12161-021-02095-0
Cakir, E., 2011. Understanding textural properties of protein-based soft-solid structures using oral processing (Doctoral dissertation, North Carolina State University).
Cui, M., Liu, H., Liu, Y., Yu, J., Li, X., Huang, Y. and Wang, F., 2021. Cryoprotective effects of silver carp muscle hydrolysate on frozen dough subjected to multiple freeze–thaw cycles and their underlying mechanisms. Journal of Food Measurement and Characterization 15(6): 5507–5514. 10.1007/s11694-021-01127-x
El-Hady, E.A., El-Samahy, S.K., Seibel, W. and Brummer, J.M., 1996. Changes in gas production and retention in non-prefermented frozen wheat doughs. Cereal Chemistry 73(4): 472–477.
Gao, J., Koh, A.H.S., Tay, S.L. and Zhou, W., 2017. Dough and bread made from high-and low-protein flours by vacuum mixing: part 1: Gluten network formation. Journal of Cereal Science 74: 288–295. 10.1016/j.jcs.2017.03.008
Gélinas, P., Savoie, L. and Rodrigue, N., 1996. Baker’s yeast mitochondria, gassing power and freeze–thaw tolerance in dough–ScienceDirect. Food Microbiology 13(1): 41–46. 10.1006/fmic.1996.0005
He, Y., Guo, J., Ren, G., Cui, G., Han, S. and Liu, J., 2020. Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality. Food Chemistry 330: 127243. 10.1016/j.foodchem.2020.127243
Heitmann, M., Zannini, E. and Arendt, E.K., 2015. Impact of different beer yeasts on wheat dough and bread quality parameters. Journal of Cereal Science 63: 49–56. 10.1016/j.jcs.2015.02.008
Huang, G., Guo, Q., Wang, C., Ding, H.H. and Cui, S.W., 2016. Fenugreek fibre in bread: effects on dough development and bread quality. LWT–Food Science and Technology 71: 274–280. 10.1016/j.lwt.2016.03.040
Islam, S., Zhao, Y., She, M., Yu, Z. and Ma, W., 2019. Wheat gluten protein and its impacts on wheat processing quality. Frontiers of Agricultural Science and Engineering 6(3): 279–287. 10.15302/J-FASE-2019267
Jeong, Y. and Han, Y., 2019. Effect on the emulsification stability and quality of emulsified sausages added with Wanggasi-Chunnyuncho (Opuntia humifusa f. jeollaensis) fruit powders. Food Science of Animal Resources 39(6): 953–965. 10.5851/kosfa.2019.e85
Jiang, Y., Zhao, Y., Zhu, Y., Qin, S., Deng, Y. and Zhao, Y., 2019. Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage. Food Chemisrty 297: 124902. 10.1016/j.foodchem.2019.05.176
Kavuan, H.S., Serdarolu, M., Nacak, B. and Pek, G., 2020. An approach to manufacture of fresh chicken sausages incorporated with black cumin and flaxseed oil in water gelled emulsion. Food Science of Animal Resources 40(3): 426–443. 10.5851/kosfa.2020.e23
Kim, I., Ahn, W.-J. and Jeong, Y., 2021. Physical and sensory characteristics of sponge cake added with Pueraria lovata extract. Journal of the Korean Society of Food Science and Nutrition 50(2): 179–184. 10.3746/jkfn.2021.50.2.179
Kondakci, T., Zhang, J.W. and Zhou, W., 2015. Impact of flour protein content and freezing conditions on the quality of frozen dough and corresponding steamed bread. Food and Bioprocess Technology 8(9): 1877–1889. 10.1007/s11947-015-1544-6
Liu, T., Li, Y., Sadiq, F.A., Yang, H., Gu, J., Yuan, L., Lee, Y.K. and He, G., 2018. Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread. Food Chemistry 242: 404–411. 10.1016/j.foodchem.2017.09.081
Liu, Y.-X., Cao, M.-J. and Liu, G.-M., 2019. Texture analyzers for food quality evaluation. Evaluation Technologies for Food Quality 441–463. 10.1016/B978-0-12-814217-2.00017-2
Luo, D., Kou, X., Zhang, T., Nie, Y., Xu, B., Li, P., Li, X., Han, S. and Liu, J., 2018a. Effect of inulin on rheological properties of soft and strong wheat dough. International Journal of Food Science & Technology 53(7): 1648–1656. 10.1111/ijfs.13748
Luo, W., Sun, D.-W., Zhu, Z. and Wang, Q.-J., 2018b. Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality–a review of effective methods. Trends in Food Science & Technology 72: 25–33.
Madieta, E., Symoneaux, R. and Mehinagic, E., 2011. Textural properties of fruit affected by experimental conditions in TPA tests: an RSM approach. International Journal of Food Science & Technology 46(5): 1044–1052. 10.1111/j.1365-2621.2011.02606.x
McCann, T.H., Le Gall, M. and Day, L., 2016. Extensional dough rheology–impact of flour composition and extension speed. Journal of Cereal Science 69: 228–237. 10.1016/j.jcs.2016.03.012
Mittal, G.S., Nadulski, R., Barbut, S. and Negi, S.C., 1992. Textural profile analysis test conditions for meat products. Food Research International 25(6): 411–417. 10.1016/0963-9969(92)90165-2
Naser, I., Kasimie, F., Mubarki, Y., Noor, A.-H., Al-Hassan, A., Al-Hassan, N., Olbinado, E. and Kashem, A., 2020. Evaluation of four Australian bread wheat varieties grown under Centre Pivot Irrigation System. International Journal of Agriculture & Environmental Science 7(6): 1–17. 10.14445/23942568/IJAES-V7I6P101
Okuda, R., Tabara, A., Okusu, H. and Seguchi, M., 2016. Measurement of water absorption in wheat flour by mixograph test. Food Science and Technology Research 22(6): 841–846. 10.3136/fstr.22.841
Omedi, J.O., Huang, W., Zhang, B., Li, Z. and Zheng, J., 2019. Advances in present-day frozen dough technology and its improver and novel biotech ingredients development trends–a review. Cereal Chemistry 96(1): 34–56. 10.1002/cche.10122
Pan, Z., Huang, Z., Ma, J., Lei, M., Tian, P. and Ai, Z., 2020. Effects of freezing treatments on the quality of frozen cooked noodles. Journal of Food Science and Technology 57(5): 1926–1935. 10.1007/s13197-019-04228-0
Park, C.S. and Baik, B.-K., 2004. Relationship between protein characteristics and instant noodle making quality of wheat flour. Cereal Chemistry 81(2): 159–164. 10.1094/CCHEM.2004.81.2.159
Pons, M. and Fiszman, S.M., 1996. Instrumental texture profile analysis with particular reference to gelled systems. Journal of Texture Studies 27(6): 597–624. 10.1111/j.1745-4603.1996.tb00996.x
Qian, X., Gu, Y., Sun, B. and Wang, X., 2021. Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage. Food Chemistry 365: 130492. 10.1016/j.foodchem.2021.130492
Rivera, S., Kerckhoffs, H., Sofkova-Bobcheva, S., Hutchins, D. and East, A., 2021. Data of texture profile analysis performed by different input settings on stored “Nui” and “Rahi” blueberries. Data Brief 38: 107313. 10.1016/j.dib.2021.107313
Shin, S.H. and Choi, W.S., 2021. Variation in significant difference of sausage textural parameters measured by texture profile analysis (TPA) under changing measurement conditions. Food Science of Animal Resources 41(4): 739–747. 10.5851/kosfa.2021.e26
Shu, Q., Wei, T., Liu, X., Liu, S. and Chen, Q., 2022. The dough-strengthening and spore-sterilizing effects of mannosylerythritol lipid–a in frozen dough and its application in bread making. Food Chemistry 369: 131011. 10.1016/j.foodchem.2021.131011
Silvas-García, M.I., Ramírez-Wong, B., Torres-Chávez, P.I., Carvajal-Millan, E., Barrón-Hoyos, J.M., Bello-Pérez, L.A. and Quintero-Ramos, A., 2014. Effect of freezing rate and storage time on Gluten protein solubility, and dough and bread properties. Journal of Food Process Engineering 37(3): 237–247. 10.1111/jfpe.12079
Tian, S.-Q., Chen, Z.-C. and Wei, Y.-C., 2018. Measurement of colour-grained wheat nutrient compounds and the application of combination technology in dough. Journal of Cereal Science 83: 63–67. 10.1016/j.jcs.2018.07.018
Vidigal, M.C.T.R., Minim, V.P.R., Ramos, A.M., Ceresino, E.B., Diniz, M.D.M.S., Camilloto, G.P. and Minim, L.A., 2012. Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements. Food Science and Technology 32(2): 412–418. 10.1590/S0101-20612012005000047
Wang, J.-R., Guo, X.-N., Yang, Z. and Zhu, K.-X., 2021. Effect of sodium bicarbonate on quality of machine-made Kongxin noodles. LWT 138. 10.1016/j.lwt.2020.110670
Wang, P., Tao, H., Jin, Z. and Xu, X., 2015. The final established physicochemical properties of steamed bread made from frozen dough: study of the combined effects of gluten polymerization, water content and starch crystallinity on bread firmness. Journal of Cereal Science 63: 116–121. 10.1016/j.jcs.2015.03.008
Wang, R., Zhou, W., Yu, H.-H. and Chow, W.-F., 2006. Effects of green tea extract on the quality of bread made from unfrozen and frozen dough processes. Journal of the Science of Food and Agriculture 86(6): 857–864. 10.1002/jsfa.2423
Zhu, T.W., Zhang, X., Li, B. and Wu, H., 2019. Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough. Food Chemistry 272: 76–83. 10.1016/j.foodchem.2018.08.047
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