Wednesday, September 14, 2005
The influence of storage time and the structural conditions of the gluten are important factors in the quality of products made from frozen dough.
The structure of the gluten protein matrix appears to break up during prolonged storage and repeated cycles of freezing/thawing, resulting in:
- weakening of the strength properties of the dough
- loss of gas retention
- deterioration of product quality.
To reduce the extent of these adverse effects:
- use of very strong flours
- the addition of gluten
- the use of additives such as sodium or calcium stearoyl lactilate (SSL and CSL) or the diacetyl-tartrate ester of monoglyceride (DATEM)
Other considerations that affects quality:
- Type and level of oxidant
- Enzymes
- Mixing and moulding procedures
- Variety of other ingredients
SALAS-MELLADO, Myriam M. and CHANG, Yoon Kil. Effect of formulation on the quality of frozen bread dough. Braz. arch. biol. technol. [online]. June 2003, vol.46, no.3 [cited 13 September 2005], p.461-468. Available from World Wide Web:
flew into your heart at [12:08 AM]
Angela
Studying at Temasek Poly final year
Favourites
Playing Maple Story...haha
Slack in front of my com
Dislikes
Hate butterflies
Being bored....
Wishlist
Travel to Japan and have a great holiday
Memories
Music playing
*Never Be Replaced
To everyone...
Love is a touch, a gentle embrace
A smile, a laugh, a simple grace
Love is soft skin upon your own
Love is never being alone
Love is patient, Love is pure
Love it one thing I know for sure
Love keeps us close, my friends and I
Love never ends, though we may die
Love is a tear, shed without hate
Love is a heartbeat, felt too late
Love is a feather from an angel's wing
Love is the means by which we sing
Love is wind, Love is rain
It is truth, faith, hope and pain
Love is blind, Love has no bound
Love is silence, Love is sound
Love is you, Love is me
Love is one small word--we
Love is my blind faith in you
Love is a word best felt by two