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dc.contributor.author
Meziani, Smail
dc.contributor.author
Jasniewski, Jordane
dc.contributor.author
Ribotta, Pablo Daniel
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dc.contributor.author
Arab-Tehrany, Elmira
dc.contributor.author
Muller, Jean-Marc
dc.contributor.author
Ghoul, Mohamed
dc.contributor.author
Desobry, Stéphane
dc.date.available
2023-06-01T15:15:16Z
dc.date.issued
2012-03
dc.identifier.citation
Meziani, Smail; Jasniewski, Jordane; Ribotta, Pablo Daniel; Arab-Tehrany, Elmira; Muller, Jean-Marc; et al.; Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough; Elsevier; Journal of Food Engineering; 109; 3; 3-2012; 538-544
dc.identifier.issn
0260-8774
dc.identifier.uri
http://hdl.handle.net/11336/199290
dc.description.abstract
The aim of the present study was to investigate the effect of yeast content and frozen storage (9 weeks at -40°C) on the structural and rheological parameters, and fermentative activity of frozen sweet dough. Two types of dough were studied (to estimate dough shelf life): simple yeasted dough (SY) and double yeasted dough (DY). Fermentative activity (yeast viability, gassing power, and dough volume), rheological and textural parameters were assessed for frozen sweet doughs. These effects were explored by different and complementary methods: Fourier transform infrared (FTIR), dynamic rheology, texture profile analysis (TPA) and differential scanning calorimetry (DSC). The data showed that the longer the frozen storage time at -40°C, the higher the decreased of frozen sweet dough quality. The rheological attributes such as hardness, ΔS, springiness, tan δ and yeast activity declined significantly during frozen storage. This modification led to lower specific volume of frozen sweet dough during proofing. The observed changes of the frozen sweet doughs rheological properties after thawing may be attributed to the damage on the gluten cross-linking, mainly produced by the ice crystallization during frozen storage. The storage effect was particularly concentrated in the first 27 days of storage. © 2011 Elsevier Ltd. All rights reserved.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
FROZEN STORAGE
dc.subject
FTIR
dc.subject
RHEOLOGICAL PROPERTIES
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SWEET DOUGH
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YEAST
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-05-30T11:51:16Z
dc.journal.volume
109
dc.journal.number
3
dc.journal.pagination
538-544
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Meziani, Smail. Coco LM Company (Maison Alsacienne de Biscuiterie); Francia. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; Francia
dc.description.fil
Fil: Jasniewski, Jordane. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; Francia
dc.description.fil
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Arab-Tehrany, Elmira. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; Francia
dc.description.fil
Fil: Muller, Jean-Marc. Coco LM Company (Maison Alsacienne de Biscuiterie); Francia
dc.description.fil
Fil: Ghoul, Mohamed. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; Francia
dc.description.fil
Fil: Desobry, Stéphane. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; Francia
dc.journal.title
Journal of Food Engineering
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2011.10.026
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877411005760
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