Share

IIR document

Cryoprotective potential of vegetable powders and polydextrose in frozen bread doughs.

Author(s) : SOUZA GUIMARÃES D. J., AUDINO ZAMBELLI R., MARCOS RODRIGUES A. A., FERREIRA PONTES D. S.

Type of article: IJR article

Summary

This study investigates the impact of adding vegetable powders (tomato, broccoli, and açaí) and polydextrose on the quality of bread made from doughs frozen for up to 60 days. Analyses included yeast cell viability, dough expansion factor, bread's specific volume, instrumental texture, and scanning electron microscopy. Freezing significantly alters gluten structure and yeast cell viability. Control bread showed an 88 % reduction in viable yeast cells after 60 days of frozen storage, whereas bread supplemented with vegetable powders exhibited a maximum reduction of 74 %. The best results were obtained with the addition of 10 % açaí powder and 5 % polydextrose, with only a 48 % reduction in viable cells after 60 days. The fermentative capacity of frozen doughs declined by approximately 30–50 %, leading to denser, less uniform bread texture. Control doughs showed a 67 % reduction in expansion capacity. Dough formulations with polydextrose and vegetable powders initially demonstrated enhanced characteristics, with specific volume increased and softness retained up to 30 % more than in control samples. Although all formulations experienced changes after extended frozen storage, those supplemented with vegetable powders and polydextrose showed less damage to both the gluten and starch networks, preserving a smoother internal crumb structure. After 60 days, control doughs exhibited irregular holes in the gluten network, while doughs containing these ingredients displayed fewer structural disruptions. This study confirms the cryoprotective potential of vegetable powders and polydextrose in improving the shelf life and textural quality of breads from frozen doughs.

Available documents

Format PDF

Pages: 108-119

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Cryoprotective potential of vegetable powders and polydextrose in frozen bread doughs.
  • Record ID : 30033651
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 172
  • Publication date: 2025/04
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2025.01.010

Links


See other articles in this issue (23)
See the source

Indexing