813
Views
9
CrossRef citations to date
0
Altmetric
Original Articles

Microstructures of Bread Dough and the Effects of Shortening on Frozen Dough

, &
Pages 397-402 | Received 07 Oct 2004, Accepted 26 Nov 2004, Published online: 22 May 2014

  • 1) Räsänen, J., Härkönen, H., and Autio, K., Freeze-thaw stability of prefermented frozen lean wheat doughs: effect of flour quality and fermentation time. Cereal Chem., 72, 637–642 (1995).
  • 2) Aibara, S., Nishimura, K., and Esaki, K., Effects of shortening on the loaf volume of frozen dough bread. Food Sci. Biotechnol., 10, 521–528 (2001).
  • 3) Varriano-Marston, E., Hsu, K. H., and Mahdi, J., Rheological and structural changes in frozen dough. Bakers’ Dig., 54, 32 (1980).
  • 4) Tipples, K. H., The relation of starch damage to the baking performance of flour. Bakers’ Dig., 43, 28 (1969).
  • 5) Berglund, P. T., Shelton, D. R., and Freeman, T. P., Comparison of two sample preparaion procedures for low-temperature scanning electron microscopy for frozen bread dough. Cereal Chem., 67, 139–140 (1990).
  • 6) Berglund, P. T., Shelton, D. R., and Freeman, T. P., Frozen bread dough ultrastructure as affected by duration of frozen storage and freeze-thaw cycles. Cereal Chem., 68, 105–107 (1991).
  • 7) Bloksma, A. H., Dough structure, dough rheology, and baking quality. Cereal Foods World, 35, 237–244 (1990).
  • 8) Fu, J., Mulvaney, S. J., and Cohen, C., Effect of added fat on the rheological properties of wheat flour doughs. Cereal Chem., 74, 304–311 (1997).
  • 9) Kline, L., and Sugihara, T. F., Factors affecting the stability of frozen bread doughs. I. Prepared by the straight dough method. Bakers’ Dig., 42, 44 (1968).
  • 10) Bell, B. M., and Fisher, N., The binding of model shortenings during mixing of mechanically developed bread doughs from fresh and stored flours. J. Am. Oil Chem. Soc., 54, 479–483 (1977).
  • 11) Bell, B. M., Daniels, D. G. H., and Fisher, N., The effects of pure saturated and unsaturated fatty acids on bread making and on lipid binding, using Chorleywood bread process doughs containing a ‘Model Fat’. J. Sci. Food Agric., 30, 1123–1130 (1979).
  • 12) Bell, B. M., Daniels, D. G. H., and Fisher, N., Vacuum expansion of mechanically developed doughs at proof temperature. Effect of shortening. Cereal Chem., 58, 182–186 (1981).
  • 13) Krog, N., Theoretical aspects of surfactants in relation to their use in breadmaking. Cereal Chem., 58, 158–164 (1981).
  • 14) Addo, A., and Pomeranz, Y., Lipid binding and fatty acid distribution in flour, dough, and baked and steamed bread. Cereal Chem., 68, 570–572 (1991).
  • 15) Hosomi, K., Nishio, K., and Matsumoto, H., Studies on frozen dough baking. I. Effects of egg yolk and sugar ester. Cereal Chem., 69, 89–92 (1992).
  • 16) Inoue, Y., Sapirstein, H. D., and Bushuk, W., Studies on frozen doughs. IV. Effect of shortening systems on baking and rheological properties. Cereal Chem., 72, 221–226 (1995).
  • 17) Silva, R. F., Uses of alpha-crystalline emulsifiers in the sweet goods industry. Cereal Foods World, 45, 405–411 (2000).

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.