Partager

Document IIF

Potentiel de cryoprotection des poudres de légumes et du polydextrose dans les pâtes à pain surgelées.

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

Auteurs : SOUZA GUIMARÃES D. J., AUDINO ZAMBELLI R., MARCOS RODRIGUES A. A., FERREIRA PONTES D. S.

Type d'article : Article de la RIF

Résumé

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.

Documents disponibles

Format PDF

Pages : 108-119

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Cryoprotective potential of vegetable powders and polydextrose in frozen bread doughs.
  • Identifiant de la fiche : 30033651
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 172
  • Date d'édition : 04/2025
  • DOI : http://dx.doi.org/10.1016/j.ijrefrig.2025.01.010

Liens


Voir d'autres articles du même numéro (23)
Voir la source

Indexation