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KMID : 1007520010100050521
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Food Science and Biotechnology
2001 Volume.10 No. 5 p.521 ~ p.528
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Effects of Shortening on the Loaf Volume of Frozen Dough Bread
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Aibara, Shigeo
Nishimura, Kimio/Esaki, Kimiko
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Abstract
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Frozen straight doughs stored at -20℃ maintained the same level of loaf volume as the fresh (non-frozen) bread dough by using the freeze-tolerant yeast for more than one month, but the loaf volume decreased after two months of frozen storage. Replacing shortening S20 with S80, the frozen storage time was extended to two months without lowering the loaf volume. In contrast, substitution of shortening S50 for S20 did not produce any improved effects on the loaf volume. Although the lipid droplets of shortening S20 grew large after two months of frozen storage, no changes in the particle sizes of lipid droplets were observed in the frozen dough matrix containing shortening S80, which possesses a considerable amount of short-chain saturated fatty acids. The attribute of these fatty acids is speculated to be closely responsible for the effects of shortening S80.
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