Water distribution in frozen lean wheat doughs

Janne Räsänen (Corresponding Author), J. Blanshard, Marja Siitari-Kauppi, Karin Autio

Research output: Contribution to journalArticleScientificpeer-review

16 Citations (Scopus)

Abstract

Frozen storage increased the amount of liquid phase and decreased the storage modulus of water‐flour mixtures. The liquid phase was studied by ultracentrifugation. The most significant change occurred during the first week of storage. The negative effects of ice crystals could be controlled by reducing the water content, which was seen as smaller amounts of liquid phase and higher dough rigidity after frozen storage (G′ values). Reduced water content also prevented an increase in the self‐diffusion coefficient during frozen storage (1H NMR studies). Prefermented frozen doughs were examined under different conditions: with and without Skimo (additive from Puratos, Belgium), prefermentation time of 25 or 40 min, and reduced water content. The results obtained with autoradiographic method correlated best with the baking results and showed that S‐kimo and shorter prefermentation time improve the water distribution of frozen prefermented doughs. Doughs contained small ice crystals after frozen storage and there were no large water patches in thawed doughs. Reduced water content and exclusion of S‐kimo decreased the liquid phase of fermented doughs and increased dough rigidity. The baking properties of frozen prefermented doughs were better predicted by large deformation rheology (expansion potential of samples during oscillation). In general, flour quality had an obvious effect on the parameters. There was no correlation between the rheological properties and the values of liquid phase, but in most cases a high correlation between the total water content and rheological properties was observed.

Original languageEnglish
Pages (from-to)806 - 813
Number of pages8
JournalCereal Chemistry
Volume74
Issue number6
DOIs
Publication statusPublished - 1997
MoE publication typeA1 Journal article-refereed

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water distribution
dough
Water content
Triticum
frozen storage
frozen dough
water content
wheat
liquids
Water
Liquids
Ice
baking
rheological properties
Rigidity
crystals
ice
Crystals
ultracentrifugation
storage modulus

Cite this

Räsänen, J., Blanshard, J., Siitari-Kauppi, M., & Autio, K. (1997). Water distribution in frozen lean wheat doughs. Cereal Chemistry, 74(6), 806 - 813. https://doi.org/10.1094/CCHEM.1997.74.6.806
Räsänen, Janne ; Blanshard, J. ; Siitari-Kauppi, Marja ; Autio, Karin. / Water distribution in frozen lean wheat doughs. In: Cereal Chemistry. 1997 ; Vol. 74, No. 6. pp. 806 - 813.
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Räsänen, J, Blanshard, J, Siitari-Kauppi, M & Autio, K 1997, 'Water distribution in frozen lean wheat doughs', Cereal Chemistry, vol. 74, no. 6, pp. 806 - 813. https://doi.org/10.1094/CCHEM.1997.74.6.806

Water distribution in frozen lean wheat doughs. / Räsänen, Janne (Corresponding Author); Blanshard, J.; Siitari-Kauppi, Marja; Autio, Karin.

In: Cereal Chemistry, Vol. 74, No. 6, 1997, p. 806 - 813.

Research output: Contribution to journalArticleScientificpeer-review

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AB - Frozen storage increased the amount of liquid phase and decreased the storage modulus of water‐flour mixtures. The liquid phase was studied by ultracentrifugation. The most significant change occurred during the first week of storage. The negative effects of ice crystals could be controlled by reducing the water content, which was seen as smaller amounts of liquid phase and higher dough rigidity after frozen storage (G′ values). Reduced water content also prevented an increase in the self‐diffusion coefficient during frozen storage (1H NMR studies). Prefermented frozen doughs were examined under different conditions: with and without Skimo (additive from Puratos, Belgium), prefermentation time of 25 or 40 min, and reduced water content. The results obtained with autoradiographic method correlated best with the baking results and showed that S‐kimo and shorter prefermentation time improve the water distribution of frozen prefermented doughs. Doughs contained small ice crystals after frozen storage and there were no large water patches in thawed doughs. Reduced water content and exclusion of S‐kimo decreased the liquid phase of fermented doughs and increased dough rigidity. The baking properties of frozen prefermented doughs were better predicted by large deformation rheology (expansion potential of samples during oscillation). In general, flour quality had an obvious effect on the parameters. There was no correlation between the rheological properties and the values of liquid phase, but in most cases a high correlation between the total water content and rheological properties was observed.

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Räsänen J, Blanshard J, Siitari-Kauppi M, Autio K. Water distribution in frozen lean wheat doughs. Cereal Chemistry. 1997;74(6):806 - 813. https://doi.org/10.1094/CCHEM.1997.74.6.806