Effect Of Improver On The Quality Of Frozen Dough And Baked Bread

The frozen dough technology can separate dough making and bread baking,which is conducive to the standardized production and reduce the cost of bread production.However,frozen dough has the problem of long proofing time and the end product of frozen dough is small in size,which hinders the further development of frozen dough technology.This article systematically studied the effects of improvers(emulsifiers,hydrocolloids,and enzyme preparations)on the quality of frozen dough and baked bread,and explored the intrinsic relationship and the mechanism among improvers,frozen dough and baked bread through relevance analysis.On the basis,the response surface method was used to optimize the compounded frozen dough improver to provide theoretical and methodological guidance for the production of frozen dough.The emulsifier(sodium stearoyl lactylate SSL,sucrose ester SE,or diacetyl tartaric acid ester of mono(di)glycerides DATEM)has the effect of increasing the specific volume and improving the texture properties of the baked bread.The elasticity,resilience,and sensory scores of frozen dough baked bread increased first and then decreased with the addition of emulsifiers(SSL,SE,or DATEM).The specific volume of the baked dough was increased at first and then decreased with the increase of the SSL or DATEM addition amount,and decreased with the increase of the SE addition amount;the hardness and chewiness decreased first and then increased with the increase of the SSL or DATEM addition amount;decreased with the increase in the amount of SE additions.The optimal addition amounts of SSL,SE and DATEM were 0.20%,0.10% and 0.30%,respectively,of which SSL had the best effect.Hydrocolloids(xanthan gum XG,guar gum GG or hydroxypropylmethyl cellulose HPMC)play a significant role in enhancing the rheological properties of frozen dough and the elasticity of frozen dough baked bread.With the increase of the amount of hydrocolloids(XG,GG or HPMC),the elastic modulus G' of the frozen dough first rised and then decreased,and the tan? decreased first and then rised;the elasticity and sensory score of the frozen dough baked bread first increased and then decreased.The optimal addition amounts of XG,GG and HPMC were 0.04%,0.05% and 0.06%,respectively,of which HPMC had the best effect.The enzyme preparation(xylanase XY,fungal alpha-amylase FAA or glucose oxidase GOD)has a significant effect on increasing the specific volume of the frozen dough baked bread and softening the bread core.The specific volume and sensory score of the frozen dough baked bread increased first and then decreased with the addition of the enzyme preparation(XY,FAA or GOD).The hardness and chewiness of the frozen dough baked bread decreased with the increase of XY,FAA addition amount,and decreased first and then increased with the increase of GOD addition amount.The optimal addition amounts of XY,FAA and GOD were 15 ppm,10 ppm and 15 ppm,respectively,of which GOD had the best effect.Response surface method was used to optimize the compounding scheme of SSL,HPMC and GOD.The optimal addition amounts of compound frozen dough improver were: 0.20% SSL,0.03% HPMC and 18 ppm GOD.It has been verified that adding frozen dough with compound frozen dough improver can produce frozen dough baked bread with a large specific volume,a soft structure and delicate taste,and the quality of frozen dough and baked bread is relatively stable during frozen storage..