Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough

• DOI: 10.1016/j.jcs.2008.04.006
• Publication Date: 2008-05-16T17:07:15Z
• Authors: Tatiana Guinoza M...; Sylvie Chevallier; Pedro de Alcântar...; Alain LeBail; Carmen Cecília Ta...
• Keywords: 0404 agricultural biotechnology; 04 agricultural and veterinary sciences; 0405 other agricultural sciences

Abstract The influence of guar and xanthan gum and their combined use on dough proofing rate and its calorimetric properties was investigated. Fusion enthalpy, which is related to the amount of frozen water, was influenced by frozen dough formulation and storage time; specifically gum addition reduced the fusion enthalpy in comparison to control formulation, 76.9 J/g for formulation with both gums and 81.2 J/g for control, at 28th day. Other calorimetric parameters, such as Tg and freezable water amount, were also influenced by frozen storage time. For all formulations, proofing rate of dough after freezing, frozen storage time and thawing, decreased in comparison to non-frozen dough, indicating that the freezing process itself was more detrimental to the proofing rate than storage time. For all formulations, the mean value of proofing rate was 2.97 ± 0.24 cm3 min−1 per 100 g of non-frozen dough and 2.22 ± 0.12 cm3 min−1 per 100 g of frozen dough. Also the proofing rate of non-frozen dough with xanthan gum decreased significantly in relation to dough without gums and dough with only guar gum. Optical microscopy analyses showed that the gas cell production after frozen storage period was reduced, which is in agreement with the proofing rate results.