Changes in protein solubility, fermentative capacity, viscoelasticity and breadmaking of frozen dough

The use of frozen dough remedied availability of fresh bread. However, bread elaborated from frozen dough has less volume and texture is firmer. This study evaluates how storage affects the protein solubility, fermentative capacity and viscoelasticity of frozen dough. In addition to examining the effects of storage on the quality of the final baked bread. Dough was frozen at a rate of -0.146°C/min and stored at -18°C for 42 days. Protein solubility was measured using the SE-HPLC method. A dynamic measurement method was used to determine the viscoelastic parameters of dough: storage and loss modulus (G´ and G´´), and phase angle (δ). The most drastic changes in the frozen dough occurred during the first seven days of storage. The weakening of frozen dough correlated with the hydrolysis of insoluble polymeric proteins, which is associated with the increase in the concentration of the protein soluble polymer. The viscous (δ) of the frozen dough increased to 25.88% after 28 days of storage, and the soluble polymeric protein concentration increased by 10.12% in this period. Frozen dough should be stored for fewer than 21 days; time in which the loaf volume of bread made from frozen dough was approximately 40.84% smaller than that of fresh bread dough formulation. Keywords: French type bread, frozen dough, protein solubility, baking quality, viscoelasticity.African Journal of Biotechnology, Vol 13(20), 2058-207