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Effect of mannitol in frozen dough quality. P. RAYAS-DUARTE and J. Uriyapongson. Food &
Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078.
Mannitol is one of the osmoprotectant compounds of interest to
agronomist for their drought protection properties to wheat seeds. It has been shown that some polyols have
very efficient osmoprotectant properties. It is of interest to study the levels and possible unwanted effects
that may accompany the presence of these compounds in bread products. Frozen dough products face a
challenge of relatively short shelf-life with decreasing quality characteristics appearing at about four weeks
of frozen storage. An apparent moisture redistribution in frozen dough products is due to water migration
and water mobility during the frozen storage. Selected mannitol levels were studied and their effect on the
rheological properties and shelf-life quality of frozen dough monitored. Mannitol was used at 0.01, 0.1, 1,
5, and 10% (flour basis) in a bread stick formula and bread stored (-10°C) for six weeks. Bread volume,
texture (Texture Analyzer), crust & crumb characteristics (scanning electron microscopy) will be presented.
Low concentrations (0.01 and 0.1%) showed the most beneficial effect.
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