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Use of Enzymes to Minimize Dough Freezing Damage

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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.

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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.

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Authors and Affiliations

  1. Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba-CONICET, CC 509, 5000, Córdoba, Argentina

    María Eugenia Steffolani, Pablo Daniel Ribotta, Gabriela Teresa Perez & Alberto Edel León

  2. CIDCA, Universidad Nacional de La Plata-CONICET, CC 553, 1900, La Plata, Argentina

    María Cecilia Puppo

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  1. María Eugenia Steffolani
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  2. Pablo Daniel Ribotta
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  3. Gabriela Teresa Perez
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  4. María Cecilia Puppo
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  5. Alberto Edel León
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Correspondence to Pablo Daniel Ribotta.

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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

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  • DOI: https://doi.org/10.1007/s11947-011-0538-2

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