Effects of dough improvers on micro-structural textural rheological and baking properties of frozen dough with virgin coconuts oil

Punturug A., . and Netiwaranon S, . Effects of dough improvers on micro-structural textural rheological and baking properties of frozen dough with virgin coconuts oil. pp. 593-599. ISSN 22317546

This research aimed to investigate effects of dough improvers (trehalose; TR sucrose ester; SE and hydroxylpropylmethylcellulose; HPMC) on microstructural textural rheological and baking properties of frozen dough with virgin coconut oil using central composite design (CCD). Frozen dough containing dough improvers had higher values of all properties compared to frozen dough without dough improvers (p0.05). All properties of the highest accepted dough; 8 TR 1.5 SE and 1.5 HPMC and virgin coconut oil were 7.79 score 25.59 min 7.65 mg/g 2814.14 g-force 40.12 Pa.s and 23.68 Pa.s as represented overall acceptance mixing stability specific volume hardness G and G� respectively. SEM and CLSM images of this highest accepted dough exhibited evenly distributed fat phase and smaller and smoother gluten structure. This work suggested that TR SE and HPMC were alternative dough improvers for frozen bread dough with virgin coconut oil.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(02)%202013/12%20IFRJ%...

Abstract

This research aimed to investigate effects of dough improvers (trehalose; TR sucrose ester; SE and hydroxylpropylmethylcellulose; HPMC) on microstructural textural rheological and baking properties of frozen dough with virgin coconut oil using central composite design (CCD). Frozen dough containing dough improvers had higher values of all properties compared to frozen dough without dough improvers (p0.05). All properties of the highest accepted dough; 8 TR 1.5 SE and 1.5 HPMC and virgin coconut oil were 7.79 score 25.59 min 7.65 mg/g 2814.14 g-force 40.12 Pa.s and 23.68 Pa.s as represented overall acceptance mixing stability specific volume hardness G and G� respectively. SEM and CLSM images of this highest accepted dough exhibited evenly distributed fat phase and smaller and smoother gluten structure. This work suggested that TR SE and HPMC were alternative dough improvers for frozen bread dough with virgin coconut oil.

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Item Type:	Article
AGROVOC Term:	Doughs
AGROVOC Term:	Coconut oil
AGROVOC Term:	Microstructure (morphology)
AGROVOC Term:	Rheology
AGROVOC Term:	Baking
AGROVOC Term:	Frozen products
AGROVOC Term:	Flour improvers
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21770

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