Abstract
The purpose of this investigation was to study the effect of pentosanase (Pn), glucose oxidase (Gox), and transglutaminase (TG) on frozen dough (−18 °C) and their influence on minimizing the damage caused by frozen storage. Bread characteristics were analyzed on day 0; after 3 and 9 weeks of frozen storage, specific loaf volume, crust color, and crumb texture and structure were analyzed. Dough expansion capacity and dough stickiness, extensibility, and viscoelasticity were determined. Frozen dough with high levels of Gox developed a larger bread volume than control dough (without added enzyme). The damage percentage caused by frozen storage in Gox samples was lower than in control samples, indicating that Gox increased dough strength and counteracted the depolymerization effect of gluten produced by ice crystal formation and the release of reducing substances from dead yeast cells during freezing. Samples with Pn developed a large bread volume after 9 weeks of frozen storage because of the formation of smaller pentosans, which result from Pn enzyme action. These pentosans were located in protein–starch–CO2 matrix interfaces and increased dough expansion capacity without gas loss, thus allowing a higher expansion during proofing. The intermediate level of TG was the only one to present a larger bread volume from frozen dough than control. The new isopeptidic bonds introduced by TG in the gluten proteins helped to mitigate the damage caused by dough freezing.
Similar content being viewed by others
References
AACC International. American Association of Cereal Chemistry. (2000). Approved Methods of the AACC (9th ed.). USA: The Association.
Ahmed, S., & Jones, F. R. (1990). A review of particulate reinforcement theories for polymer composites. Journal of Materials Science, 25, 4933–4942.
Angioloni, A., Balestra, F., Pinnavaia, G. G., & Dalla Rosa, M. (2008). Small and large deformation tests for the evaluation of frozen dough viscoelastic behavior. Journal of Food Engineering, 87, 527–531.
Autio, K., & Sinda, E. (1992). Frozen doughs: Rheological changes and yeast viability. Cereal Chemistry, 69, 409–413.
Basman, A., Koksel, H., & Ng, P. K. W. (2002). Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours. European Food Research and Technology, 215, 419–424.
Berglund, P. T., & Shelton, D. R. (1993). Effect of frozen storage duration on firming properties of breads baked from frozen doughs. Cereal Foods World, 38, 89–93.
Berglund, P., Shelton, D., & Freeman, T. (1991). Frozen bread dough ultrastructure as affected by duration of frozen storage and freeze-thaw cycles. Cereal Chemistry, 68, 105–107.
Bonet, A., Rosell, C. M., Caballero, P. A., Gómez, M., Pérez-Munuera, I., & Lluch. (2006). Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level. Food Chemistry, 99, 408–415.
Caballero, P. A., Gómez, M., & Rosell, C. M. (2007). Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. Journal of Food Engineering, 81, 42–53.
Cauvain, S. P. (2007). Dough retarding and freezing. In S. P. Cauvain & L. S. Young (Eds.), Technology of breadmaking, pp 175-205 (2ªth ed.). New York: Springer.
Collar, C., Bollaín, C., & Angioloni, A. (2005). Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh pan breads. Journal of Food Engineering, 70(4), 479–488.
Courtin, C. W., & Delcour, J. A. (2001). Relative activity of endoxylanases towards water-extractable and water-no extractable arabinixylan. Journal of Cereal Science, 35, 301–312.
Courtin, C. M., Roelants, A., & Delcour, J. A. (1999). Fractionation reconstitution experiments provide insight into the role of endoxylanases in bread-making. Journal of Agricultural and Food Chemistry, 47, 1870–1877.
Davidou, S., Michon, C., Ben Thabet, I., & Launay, B. (2008). Influence of shaping and orientation of structures on rheological properties of wheat flour dough measured in dynamic shear and in biaxial extension. Cereal Chemistry, 85, 403–408.
El-Hady, E. A., El-Samahy, S. K., Seibel, W., & Brümmer, J. M. (1996). Changes in gas production and retention in non-prefermented frozen wheat doughs. Cereal Chemistry, 73(4), 472–477.
Faridi, H., & Faubion, J.M. (1990). Dough rheology and baked product texture. In H. Faridi & J. M. Faubion (Eds.), pp 1–3, 356–358, New York City: Avi Books.
Gan, Z., Ellis, P. R., & Schofield, J. D. (1995). Mini review: Gas cell stabilization and gas retention in wheat bread dough. Journal of Cereal Science, 21, 215–230.
Gerrard, J. A., Fayle, S. E., Wilson, A. J., Newberry, M. P., Ross, M., & Kavale, S. (1998). Dough properties and crumb strength as affected by microbial transglutaminase. Journal of Food Science, 63, 472–475.
Giannou, V., & Tzia, C. (2007). Frozen dough bread: Quality and textural behaviour during prolonged storage – prediction of final product characteristics. Journal of Food Engineering, 79(3), 929–934.
Giannou, V., Kessoglou, V., & Tzia, C. (2003). Quality and safety characteristics of bread made from frozen dough. Trends in Food Science and Technology, 14, 99–108.
Haarasilta, S., & Pullinen, T. (1992). Novel enzyme combination. A new tool to improve baking results. Agro Food Industry Hi Tech, 3, 12–13.
Havet, M., Mankai, M., & Le Bail, A. (2000). Influence of the freezing condition on the baking performances of French frozen dough. Journal of Food Engineering, 45, 139–145.
He, H., & Hoseney, R. C. (1990). Changes in bread firmness and moisture during long-term storage. Cereal Chemistry, 67, 603–605.
Hsu, K., Hoseney, R. C., & Seib, P. (1979). Frozen dough. II. Effects of freezing and storing conditions on the stability of yeasted doughs. Cereal Chemistry, 56, 424–426.
Huang, W. N., Yuan, Y. L., Kim, Y. S., & Chung, O. K. (2008). Effects of transglutaminase on rheology, microstructure, and baking properties of frozen dough. Cereal Chemistry, 85(3), 301–306.
Inoue, Y., & Bushuk, W. (1992). Studies on frozen doughs. II. Flour quality requirements for bread production from frozen dough. Cereal Chemistry, 69, 423–428.
Inoue, Y., Sapirstein, H., Takayanagi, S., & Bushuk, W. (1994). Studies on frozen doughs. III. Some factors involved in dough weakening during frozen storage and thaw-freeze cycles. Cereal Chemistry, 71, 118–121.
Jiang, Z., Le Bail, A., & Wu, A. (2008). Effect of the thermostable xylanase B (XynB) from Thermotoga maritime on the quality of frozen partially baked bread. Journal of Cereal Science, 47, 172–179.
Kenny, S., Wehrle, K., Dennehy, T., & Arendt, E. (1999). Correlations between empirical and fundamental rheology measurements and baking performance of frozen bread dough. Cereal Chemistry, 76, 421–425.
Kim, Y. S., Huang, W. N., Du, G., Pan, Z., & Chung, O. K. (2008). Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough. Food Research International, 41, 903–908.
Kline, L., & Sugihara, T. (1968). Factors affecting the stability of frozen bread doughs. I. Prepared by straight dough method. Baker’s Digest, 42(5), 44–50.
Larré, C., Deshayes, G., Lefebvre, J., & Popineau, Y. (1998). Hydrated gluten modified by a transglutaminase. Die Nahrung, 42, 155–157.
Larré, C., Denery-Papini, S., Popineau, Y., Deshayes, G., Desserme, C., & Lefebvre, J. (2000). Biochemical analysis and rheological properties of gluten modified by transglutaminase. Cereal Chemistry, 77, 121–127.
Le Bail, A., Grinand, C., Le Cleach, S., Martinez, S., & Quilin, E. (1999). Influence of storage conditions on frozen French bread dough. Journal of Food Engineering, 39, 289–291.
Mackenzie, J. K. (1950). The elastic constants of a solid containing spherical holes. Proceedings of the Physical Society, 63(B), 2–11.
Matuda, T. G., Parra, D. F., Lugão, A. B., & Tadini, C. C. (2005). Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough. LWT – Food Science and Technology, 38, 275–280.
Perron, C. E., Lukow, O. M., Bushuk, W., & Townley-Smith, F. (1999). The blending potential of diverse wheat cultivars in a frozen dough system. Cereal Foods World, 44(9), 667–672.
Phimolsiripol, Y., Siripatrawan, U., Tulyathan, V., & Cleland, J. D. (2008). Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality. Journal of Food Engineering, 84, 48–56.
Rasiah, I. A., Suttom, K. H., Low, F. L., Lin, H. M., & Gerrard, J. A. (2005). Cross-linking of wheat dough protein by glucose oxidase and resulting effects on bread and croissants. Food Chemistry, 89, 325–332.
Ribotta, P. D., León, A. E., & Añon, M. C. (2001). Effect of freezing and frozen storage of doughs on bread quality. Journal of Agricultural and Food Chemistry, 49(2), 913–918.
Ribotta, P. D., León, A. E., & Añon, M. C. (2003). Effect of yeast frezzing in frozen dough. Cereal Chemistry, 80, 454–458.
Ribotta, P. D., Ausar, S. F., Morcillo, M. H., Perez, G. T., Beltramo, D. M., & Leon, A. E. (2004). Production of gluten-free bread using soybean flour. Journal of the Science of Food and Agriculture, 84, 1969–1974.
Ribotta, P. D., Arnulphi, S. A., León, A. E., & Añón, M. C. (2005). Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour. Journal of the Science of Food and Agriculture, 85, 1889–1896.
Ribotta, P. D., Pérez, G. T., Añón, M. C., & León, A. E. (2010). Optimization of additive combination for improved soy–wheat bread quality. Food and Bioprocess Technology, 3, 395–405.
Roccia, P., Ribotta, P. D., Ferrero, C., Pérez, G. T., León, A. E. (2010). Enzymes action on wheat-soy dough properties and bread quality. Food and Bioprocess Technology. doi:10.1007/s11947-010-0396-3, in press.
Rosell, C. M., Wang, J., Aja, S., Bean, S., & Lookhart, G. (2003). Wheat flour proteins as affected by transglutaminase and glucose oxidase. Cereal Chemistry, 80, 52–55.
Sharadanant, R., & Khan, K. (2003). Effect of hydrophilic gums on the quality of frozen dough: II. Bread characteristics. Cereal Chemistry, 80(6), 773–780.
Steffolani, M. E., Perez, G. T., Ribotta, P. D., Puppo, M. C., & León, A. E. (2008). Effect of transglutaminase on properties of glutenin macropolymer and dough rheology. Cereal Chemistry, 85, 39–43.
Steffolani, M. E., Ribotta, P. D., Pérez, G. T., & León, A. E. (2010). Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality. Journal of Cereal Science, 51, 366–373.
Torquato, S. (1998). Morphology and effective properties of disordered heterogeneous media. International Journal of Solids and Structures, 35, 2385–2406.
Torquato, S. (2000). Modeling of physical properties of composite materials. International Journal of Solids and Structures, 37, 411–422.
Varriano-Marston, E., Hsu, K. H., & Mahdi, J. (1980). Rheological and structural changes in frozen dough. Baker’s Digest, 54, 32–34.
Wolt, M. J., & D’Appolonia, B. L. (1984). Factors involved in the stability of frozen dough. I. The influence of yeast reducing compounds on frozen dough stability. Cereal Chemistry, 61, 209–212.
Yi, J., & Kerr, W. L. (2009). Combined effects of freezing rate, storage temperature and time on bread dough and baking properties. LWT Food Science and Technology, 42, 1474–1483.
Zghal, C., Scanlon, M., & Sapirstein, H. (1999). Prediction of bread crumb density by digital image analysis. Cereal Chemistry, 76, 734–742.
Zghal, C., Scanlon, M., & Sapirstein, H. (2000). Relationship between bread crumb texture and crumb grain uniformity determined by digital image analysis. In: 85th Annual Meeting of American Association of Cereal Chemists, Kansas City, USA.
Zghal, M., Scanlon, M., & Sapirstein, H. (2001). Effects of flour strength, baking absorption, and processing conditions on the structure and mechanical properties of bread crumb. Cereal Chemistry, 78(1), 1–7.
Acknowledgments
The authors would like to thank the Consejo Nacional de Ciencia y Técnica (CONICET) and the Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) for financial support.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Steffolani, M.E., Ribotta, P.D., Perez, G.T. et al. Use of Enzymes to Minimize Dough Freezing Damage. Food Bioprocess Technol 5, 2242–2255 (2012). https://doi.org/10.1007/s11947-011-0538-2
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-011-0538-2