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KMID : 1011620190350040357
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 4 p.357 ~ p.366
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Impacts of Enzyme, Vitamin C and Emulsifiers on the Quality of Pre-Fermented Frozen Dough of Pocket Bread Filled with Red Bean Paste
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Zhao Yuxia
Kweon Mee-Ra
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Abstract
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Purpose: This study investigated the effects of xylanase, vitamin C and emulsifiers as additives on the quality of pre-fermented frozen dough of pocket bread filled with red bean paste.
Methods: Three levels of xylanase (30, 60 and 90ppm/flour), two levels of vitamin C (50 and 100 ppm/flour) and three types of emulsifiers (DATEM, SSL and lecithin) at three levels (0.25, 0.5, and 1.0%) were formulated for pre-fermented dough. The quality of the fermented frozen bread dough was analyzed for the bread baked before and after frozen storage for its appearance, shape (diameter, height and volume), moisture content and crust color.
Results: For each additive for preparing RTB fermented frozen dough filled with red bean paste, xylanase 60 ppm, vitamin C 50 ppm and SSL 0.5% showed the best conditions for the stability of the frozen dough. For the combined additives, xylanase/vitamin C and xylanase/vitamin C/SSL were effective to reduce the extent of a decrease in the diameter and volume of bread baked after frozen storage of fermented dough, compared with that of adding xylanase alone, which demonstrated superior stability of fermented frozen dough.
Conclusion: Using additives at appropriate concentrations and the combined use of the additives in the formulation of bread dough could improve stability of fermented frozen dough filled with red bean paste during frozen storage.
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KEYWORD
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fermented frozen dough, xylanase, vitamin C, emulsifier, pocket bread with red bean paste
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