Cereal Chem 72:221-226  |  VIEW ARTICLE

Studies on Frozen Doughs. IV. Effect of Shortening Systems on Baking and Rheological Properties.

Y. Inoue, H. D. Sapirstein, and W. Bushuk. Copyright 1995 by the American Association of Cereal Chemists, Inc. 

Effects of three types of shortening systems on baking and rheological properties of frozen doughs were studied. The first type included hydrogenated canola oil (control) and canola oil. Type 2 included control, control + 5% (oil basis) lysolecithin, control + 5% calcium stearoyl lactylate (CSL), and control + 5% diacetyl tartaric acid esters of monoglyceride (DATEM). Type 3 included control, water (40 and 60%) in control emulsion, and control (40 and 60%) in water emulsion. The amount of shortening in the dough formula was 10% (flour basis). Molded doughs were prepared by a short- time dough procedure and frozen at -20 C. After up to 10 weeks of frozen storage, the doughs were thawed, and replicate doughs were tested on the extensigraph and baked. Of the shortening systems tested, CSL, DATEM, and the two oil in water (O/W) emulsions produced a significant improvement in baking properties. The CSL and DATEM formulae resulted in significantly higher loaf volumes for the nonfrozen and one-day frozen dough treatments. There was no significant difference between these surfactants and the 40% O/W emulsion systems after four weeks of frozen dough storage. Comparing all shortening systems after 10 weeks of frozen storage, the O/W emulsion systems were associated with the lowest final proof times and highest loaf volumes. Gassing power was similar to that of the CSL and DATEM treatments. Most notable was the observation that for the O/W emulsion treatments, the loaf volumes hardly decreased during the extended frozen storage period. Results of this study showed that the loss in breadmaking potential of frozen doughs during storage can be mitigated by including in the formula a shortening system specially formulated for frozen doughs.