Publication no. C-2003-0414-05R |  VIEW ARTICLE

Centrifuged Liquid and Breadmaking Properties of Frozen-and-Thawed Bread Dough.

Masaharu Seguchi (1,2), Seiko Nikaidoo (1), and Naomi Morimoto (1). (1) Faculty of Home Economics, Laboratory of Food Technology, Kobe Women’s University, Suma-Ku, Kobe City, Japan 654-8585. (2) Corresponding author. E-mail: <seguchi@suma.kobe-wu.ac.jp> Cereal Chem. 80(3):264-268. Accepted September 30, 2002. Copyright 2003 American Association of Cereal Chemists, Inc.

Breadmaking properties (bread height, mm, and specific volume, cm(^3)/g) showed marked deterioration when bread dough was frozen and stored at -20°C for one day. However, these properties of bread dough baked after storage for three to six days were not further deteriorated as compared with that baked after one day of storage. A large amount of liquid was oozed from the frozen-and-thawed bread dough. The liquid was separated from the bread dough by centrifugation (38,900 × g for 120 min at 4°C), and collected by tilting the centrifuge tube at an angle of 45° for 30 min. There was a strong correlation between the amount of centrifuged liquid and breadmaking properties (bread height and specific volume). The mechanism responsible for the oozing of liquid in frozen-and-thawed bread dough was studied. The presence of yeast and salt in bread dough was suggested to be closely related to the amount of centrifuged liquid, and fermented products particularly had a large effect on the amount of centrifuged liquid.