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The Effects of Additives on Dough Rheological

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The Effects of Additives on Dough Rheological THE EFFECTS OF ADDITIVES ON DOUGH RHEOLOGICAL PROPERTIES OF PRE-PROOFED FROZEN DOUGH AND BAKING QUALITY OF BREAD STICKS By JUNTANEE URIYAPONGSON Bachelor of Science Kasetsart University Bangkok, Thailand 1983 Master of Science North Dakota State University Fargo, North Dakota 1993 Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirements for the Degree of DOCTOR OF PHILOSOPHY May,2002 THE EFFECTS OF ADDITIVES ON DOUGH RHEOLOGICAL PROPERTIES OF PRE-PROOFED FROZEN DOUGH AND BAKING QUALITY OF BREAD STICKS Thesis Approved: Thesis Adviser ~l~• ii ACKNOWLEDGMENTS I would like to express my sincere appreciation to my advisor, Dr. Patricia Rayas for her support, excellent supervision, guidance, and wonderful friendship. I am also thankful to my committee members, Dr. Stanley E. Gilliland, Dr. Gerald H. Brusewitz, Dr. William McGlynn and former committee member Dr. Lowell Satterlee, who retired before my thesis completed, for their support and suggestions on my research work, and to Dr. Carla L. Goad for her assistance and suggestion in statistical analysis ofmy data. I am also thankful to David Moe, pilot plant manager for his assistance and suggestion for the trouble shooting of equipment and instrument problems, to Phoebe Doss for SEM assistance, to Frank McKee for his support and giving me food industry experience, to Dr. Inteaz Alli for his support and giving me experience in Quality Assurance in food industries, his caress, and been very good friend, to Dr. Mahendra Kavdia for technical assistance in computer work and my friends for their good companies and different life during my study. I would like to thank my excellent and wonderful husband (Dr. Suthipong Uriyapongson), my daughter (Natnaree Uriyapongson) and my son (Tanayu Uriyapongson) for their love, patience and understanding through all these years ofmy study and also to my mom and dad for their love and support. Finally, I would like to thank the Royal Thai Government, and Dr. Patricia Rayas for financial support and Oklahoma Food and Agricultural Products Research and Technology Center, and Khon Kaen University for supporting during these years of study. lll TABLE OF CONTENTS Chapter Page I. INTRODUCTION AND OBJECTIVES .................................................... 1 Introduction ............................................................................... 1 Objectives .................................................................................. 3 Liturature Cited ............................................................................4 II. LITERATURE REVIEW ...................................................................... 5 Decreasing in Gassing Power ............................................................ 6 Effect ofYeast ...................................................................... , ... 6 Effect ofYeat Type ............................................................ 8 Effect of Yeast Strains ......................................................... 10 Effect of Dough Formulation ....................................................... 12 Effect of Processing Condition ............... ,....................................... 14 Effect of Fermentation ......................................................... 14 Effect of Mixing Condition .................................................. 15 Effect of Temperature .......................................................... 15 Effect of Other Dough Processing Condition ............................... 16 Effect ofFrezzing Rate and Temperature ................................... 16 Effect of Frozen Storage and Freeze Thaw Cycles ........................ 17 Loss ofDough Strength ....................................................................... 20 Effect of Water........................................................................ 21 Effect of Flour Quality ...............................................................25 Effet of Glutathione ..................................................................26 Effect of Starch Characteristics ....................................................27 Effect of Other Dough Additives ...................................................29 Literature Cited ............................................................................33 ID. THE EFFECT OF A DOUGH CONDITIONER AND METHYLCELLULOSE ON DOUGH AND BAKING PROPERTIES OF PRE-PROOFED FROZEN DOUGH .......................................................................... 44 iv Introduction .............................................................................. 45 Materials and methods ..................................................................46 Results and Discussion .................................................................. 51 Conclusions ............................................................................... 60 Literature Cited ........................................................................... 72 IV. EFFECT OF GLUTATHIONE ON FUNDAMENTAL AND EMPIRICAL DOUGH BEHAVIOR OF PRE-PROOFED FROZEN DOUGH ................................. 76 Abstract .................................................................................... 7 6 Introduction ............................................................................... 78 Materials and Methods .................................................................. 81 Results and Discussion ................................................................... 85 Conclusions .................................................................................98 Literature cited .......................................................................... 113 V. BAKING PERFORMANCE AND DOUGH BEHAVIOR OF PRE-PROOFED FROZEN DOUGH CONTAING GLUTATHIONE AND HEAT-TREATED YEAST .........................................................................•............... 118 Abstract .............................................................................................................. 118 Introduction ....................................................................................................... 120 Materials and Methods ...................................................................................... 123 Results and Discussion .................................................................. 127 Conclusions .............................................................................. 142 Literature Cited .......................................................................... 181 VI. SUMMARY ANDFUTURERESEARCH ........................................................... 188 Literature Cited .......................................................................... .195 APPENDIXES ................................................................................................................. 196 APPENDIX A-FARINOGRAPH RESULTS OF HRS FLOUR ..................... 196 APPENDIX B-FARINOGRAPH RESULTS OF HRW FLOUR ................... 197 APPENDIX C-THE CALCULATION OF PARAMETERS IN GAS PRODUCTION PROFILE .............................. 198 V APPENDIX D-SPECIFIC VOLUME AS A FUNCTION OFFROZENSTORAGETIMEOFBREAD STICKS MADE FROM HARD RED SPRING (HRS) FLOUR (a) AND HARD RED WINTER (HRW) FLOUR (b)............................. .... .. .. .. .. .. .. ... 199 APPENDIX E-CRUST SCORE AS A FUNCTION OF FROZENSTORAGETIMEOFBREAD STICKS MADE FROM HARD RED SPRING (HRS) FLOUR (a).............................................. 200 APPENDIX F-CRUMB FIRMNESS OF BREAD STICKS MADE FROM HARD RED SPRING (HRS) AND HARD RED WINTER (HRW) 201 FLOURa ............................................................... APPENDIX G-MAXIMUM HEIGHT OF GAS PRODUCTION AND DOUGH DEVELOPMENT USING RHEOFERMENTOMETER FOR DOUGH SAMPLES MADE FROM HARD RED SPRING (HRS) AND HARD RED WINTER (HRW) FLOURa............................................................ 202 APPENDIX H-MAXIMUM HEIGHT OF GAS PRODUCTION (HmG) AS A FUNCTION OF FROZEN STORAGE STORAGE TIME OF BREAD STICKS FROM HARD SPRING (HRS) FLOUR (a) AND HARD RED WINTER MADE (HRW) FLOUR(b)............................. ...... 203 APPENDIX I-RELATIONSHIP BETWEEN RHEOFERMENTOMETER AND BAKING PARAMETERS, RETENTION VOLUME SCORE (A),VS CRUST MAXIMUM CRUST HEIGHT VS SCORE (B), RETENTION VOLUME VS SPECIFIC VOLUME(C).......................... ..... 204 APPENDIX J-TOTAL GAS VOLUME (VT) AS A OF FROZENSTORAGEOFTIMEBREAD STICKS MADE FROM HARD RED SPRING (HRS) FLOUR (a) AND HARD RED WINTER(HRW);................................. ... .. .. .. .. .. .. ... 205 APPENDIX K-GAS RETENTION VOLUME AS A Vl FUNCTION OF FROZEN STORAGE TIME OF BREAD STICKS MADE FROM HARD RED SPRING (HRS) FLOUR (a) AND HARD RED WINTER (HRW) FLOUR(b). .. .. 206 APPENDIX L- MICRO-EXTENSIBILITY CURVES USING TA.XT2 TEXTURE ANALYZER..................................... 207 APPENDIX M-PHASE SEPARATION OF FROZEN DOUGH MADE FROM HARD RED SPRING FLOUR WITH ADDITION OF GLUTATHIONE, AS A FUNCTION OF FROZEN STORAGE TIME......................................... 208 APPENDIX N-STORAGE MODULES (G') AS A FUNCTION FREQUENCY OF FROZEN DOUGH CONTAINING LUTATHIONE (GSH) CONCENTRATIONS: a) Oppm, AND b) 80 ppm........................................................... 209 APPENDIX 0-STORAGE MODULES (G') AS A FUNCTION FREQUENCY OF FROZEN DOUGH CONTAINING GLUT ATHIONE GSH): CONCENTRATIONS:a) 160ppm, ANDb)240ppm.......................................................... 210 APPENDIX P-LOSS MODULUS (G") AS A FUNCTION FREQUENCY OF FROZEN DOUGH CONTAINING GLUTATHIONE (GSH) : CONCENTRATIONS:a) 0 ppm, AND b)
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