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Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough
Author(s) -
Arai Chiaki,
Hirose Rieko,
Tozaki Mikiko,
Nakamura Satoshi,
Yamaguchi Satoshi,
Suzuki Minoru,
Miyamori Kiyokatsu,
Noguchi Tomohiro,
Takano Katsumi
Publication year - 2021
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10414
Subject(s) - gluten , food science , chemistry , rheology , mold , molding (decorative) , microstructure , bread making , wheat gluten , wheat flour , composite material , materials science , crystallography
Backgrounds and objectives The structure of molded frozen dough cannot be reconstructed before baking; therefore, molding directly affects bread quality. The effect of the addition of acid‐soluble wheat protein (ASP), which consists mainly of gliadin, to molded frozen dough on molding conditions was examined. Findings Molded (unfermented) frozen dough samples were prepared from the same dough batch at different floor times (assumed potential time differences during dividing). Scanning electron microscopy revealed the presence of cracks in the microstructure of the molded dough. The cracks were caused by gluten damage owing to changes in rheological properties and appeared when the floor time was extended from 5 to 20 min. The addition of ASP maintained the uniformity of the gluten sheet regardless of floor time. Conclusions The added ASP increased shape uniformity of bread rolls prepared from molded frozen dough and also crumb grain structure and crust appearance uniformity. Significance and novelty The addition of ASP to molded frozen dough improved bread quality and prevented manufacturing problems that can occur during mechanized bread‐making. Therefore, we anticipate that ASP could also be added to pre‐fermented and par‐baked frozen doughs.