NDLI: Cryoprotective Role of Exogenous Trehalose in Frozen Dough Products

Please wait, while we are loading the content...

Acceleration of Maturity of Young Sorghum (Kaoliang) Spirits by Linking Nanogold Photocatalyzed Process to Conventional Biological Aging—a Kinetic Approach : Accelerated Maturation of Young Spirits

Optimization of Trace Metals Concentration on Citric Acid Production by Aspergillus niger NRRL 2001

Pressure- and Temperature-Dependent Density Change of Juices During Concentration

Desorption Isotherms and Isosteric Heat of Three Tunisian Date Cultivars

Cryoprotective Role of Exogenous Trehalose in Frozen Dough Products

Quantitative Evaluation of Thermal Inactivation Kinetics of Free-Floating Versus Surface-Attached Listeria innocua Cells

A New Process for Extracting Alginates from Laminaria digitata: Reactive Extrusion

Use of Poultry Byproduct for Production of Keratinolytic Enzymes

Food and Bioprocess Technology : Volume 1, Issue 2, June 2008

Food and Bioprocess Technology : Volume 1, Issue 1, March 2008

Cryoprotective Role of Exogenous Trehalose in Frozen Dough Products

Content Provider	Springer Nature Link
Author	Gianu, Virginia Tzia, Constantina
Copyright Year	2007
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.
Starting Page	276
Ending Page	284
Page Count	9
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	1
Issue Number	3
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2007-09-14
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Frozen dough Trehalose Quality Freezing Biotechnology Agriculture Chemistry/Food Science Food Science
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Use of Enzymes to Minimize Dough Freezing Damage

Fermented Frozen Dough: Impact of Pre-fermentation Time and of Freezing Rate for a Pre-fermented Frozen Dough on Final Volume of the Bread

Impact of Flour Protein Content and Freezing Conditions on the Quality of Frozen Dough and Corresponding Steamed Bread

Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples

Enzymes Action on Wheat–Soy Dough Properties and Bread Quality

Assessment of Bread Dough Expansion during Fermentation

Effect of Hydrocolloids on Quality of Frozen-Thawed Vegetable Curry

Effect of Freezing on Textural Kinetics in Snacks During Frying

Effect of Extruded Wheat Germ on Dough Rheology and Bread Quality

Cryoprotective Role of Exogenous Trehalose in Frozen Dough Products

Similar Documents

Use of Enzymes to Minimize Dough Freezing Damage

Fermented Frozen Dough: Impact of Pre-fermentation Time and of Freezing Rate for a Pre-fermented Frozen Dough on Final Volume of the Bread

Impact of Flour Protein Content and Freezing Conditions on the Quality of Frozen Dough and Corresponding Steamed Bread

Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples

Enzymes Action on Wheat–Soy Dough Properties and Bread Quality

Assessment of Bread Dough Expansion during Fermentation

Effect of Hydrocolloids on Quality of Frozen-Thawed Vegetable Curry

Effect of Freezing on Textural Kinetics in Snacks During Frying

Effect of Extruded Wheat Germ on Dough Rheology and Bread Quality

Cryoprotective Role of Exogenous Trehalose in Frozen Dough Products