Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough

Autores
Meziani, Smail; Jasniewski, Jordane; Ribotta, Pablo Daniel; Arab-Tehrany, Elmira; Muller, Jean-Marc; Ghoul, Mohamed; Desobry, Stéphane
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of the present study was to investigate the effect of yeast content and frozen storage (9 weeks at -40°C) on the structural and rheological parameters, and fermentative activity of frozen sweet dough. Two types of dough were studied (to estimate dough shelf life): simple yeasted dough (SY) and double yeasted dough (DY). Fermentative activity (yeast viability, gassing power, and dough volume), rheological and textural parameters were assessed for frozen sweet doughs. These effects were explored by different and complementary methods: Fourier transform infrared (FTIR), dynamic rheology, texture profile analysis (TPA) and differential scanning calorimetry (DSC). The data showed that the longer the frozen storage time at -40°C, the higher the decreased of frozen sweet dough quality. The rheological attributes such as hardness, ΔS, springiness, tan δ and yeast activity declined significantly during frozen storage. This modification led to lower specific volume of frozen sweet dough during proofing. The observed changes of the frozen sweet doughs rheological properties after thawing may be attributed to the damage on the gluten cross-linking, mainly produced by the ice crystallization during frozen storage. The storage effect was particularly concentrated in the first 27 days of storage. © 2011 Elsevier Ltd. All rights reserved.
Fil: Meziani, Smail. Coco LM Company (Maison Alsacienne de Biscuiterie); Francia. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; Francia
Fil: Jasniewski, Jordane. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; Francia
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Arab-Tehrany, Elmira. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; Francia
Fil: Muller, Jean-Marc. Coco LM Company (Maison Alsacienne de Biscuiterie); Francia
Fil: Ghoul, Mohamed. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; Francia
Fil: Desobry, Stéphane. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; Francia
Materia
FROZEN STORAGE
FTIR
RHEOLOGICAL PROPERTIES
SWEET DOUGH
YEAST
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/199290
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/199290
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet doughMeziani, SmailJasniewski, JordaneRibotta, Pablo DanielArab-Tehrany, ElmiraMuller, Jean-MarcGhoul, MohamedDesobry, StéphaneFROZEN STORAGEFTIRRHEOLOGICAL PROPERTIESSWEET DOUGHYEASThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of the present study was to investigate the effect of yeast content and frozen storage (9 weeks at -40°C) on the structural and rheological parameters, and fermentative activity of frozen sweet dough. Two types of dough were studied (to estimate dough shelf life): simple yeasted dough (SY) and double yeasted dough (DY). Fermentative activity (yeast viability, gassing power, and dough volume), rheological and textural parameters were assessed for frozen sweet doughs. These effects were explored by different and complementary methods: Fourier transform infrared (FTIR), dynamic rheology, texture profile analysis (TPA) and differential scanning calorimetry (DSC). The data showed that the longer the frozen storage time at -40°C, the higher the decreased of frozen sweet dough quality. The rheological attributes such as hardness, ΔS, springiness, tan δ and yeast activity declined significantly during frozen storage. This modification led to lower specific volume of frozen sweet dough during proofing. The observed changes of the frozen sweet doughs rheological properties after thawing may be attributed to the damage on the gluten cross-linking, mainly produced by the ice crystallization during frozen storage. The storage effect was particularly concentrated in the first 27 days of storage. © 2011 Elsevier Ltd. All rights reserved.Fil: Meziani, Smail. Coco LM Company (Maison Alsacienne de Biscuiterie); Francia. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; FranciaFil: Jasniewski, Jordane. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; FranciaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Arab-Tehrany, Elmira. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; FranciaFil: Muller, Jean-Marc. Coco LM Company (Maison Alsacienne de Biscuiterie); FranciaFil: Ghoul, Mohamed. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; FranciaFil: Desobry, Stéphane. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; FranciaElsevier2012-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/199290Meziani, Smail; Jasniewski, Jordane; Ribotta, Pablo Daniel; Arab-Tehrany, Elmira; Muller, Jean-Marc; et al.; Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough; Elsevier; Journal of Food Engineering; 109; 3; 3-2012; 538-5440260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2011.10.026info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877411005760info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:57:25Zoai:ri.conicet.gov.ar:11336/199290instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:57:26.441CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough
title Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough
spellingShingle Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough
Meziani, Smail
FROZEN STORAGE
FTIR
RHEOLOGICAL PROPERTIES
SWEET DOUGH
YEAST
title_short Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough
title_full Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough
title_fullStr Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough
title_full_unstemmed Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough
title_sort Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough
dc.creator.none.fl_str_mv Meziani, Smail
Jasniewski, Jordane
Ribotta, Pablo Daniel
Arab-Tehrany, Elmira
Muller, Jean-Marc
Ghoul, Mohamed
Desobry, Stéphane
author Meziani, Smail
author_facet Meziani, Smail
Jasniewski, Jordane
Ribotta, Pablo Daniel
Arab-Tehrany, Elmira
Muller, Jean-Marc
Ghoul, Mohamed
Desobry, Stéphane
author_role author
author2 Jasniewski, Jordane
Ribotta, Pablo Daniel
Arab-Tehrany, Elmira
Muller, Jean-Marc
Ghoul, Mohamed
Desobry, Stéphane
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv FROZEN STORAGE
FTIR
RHEOLOGICAL PROPERTIES
SWEET DOUGH
YEAST
topic FROZEN STORAGE
FTIR
RHEOLOGICAL PROPERTIES
SWEET DOUGH
YEAST
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of the present study was to investigate the effect of yeast content and frozen storage (9 weeks at -40°C) on the structural and rheological parameters, and fermentative activity of frozen sweet dough. Two types of dough were studied (to estimate dough shelf life): simple yeasted dough (SY) and double yeasted dough (DY). Fermentative activity (yeast viability, gassing power, and dough volume), rheological and textural parameters were assessed for frozen sweet doughs. These effects were explored by different and complementary methods: Fourier transform infrared (FTIR), dynamic rheology, texture profile analysis (TPA) and differential scanning calorimetry (DSC). The data showed that the longer the frozen storage time at -40°C, the higher the decreased of frozen sweet dough quality. The rheological attributes such as hardness, ΔS, springiness, tan δ and yeast activity declined significantly during frozen storage. This modification led to lower specific volume of frozen sweet dough during proofing. The observed changes of the frozen sweet doughs rheological properties after thawing may be attributed to the damage on the gluten cross-linking, mainly produced by the ice crystallization during frozen storage. The storage effect was particularly concentrated in the first 27 days of storage. © 2011 Elsevier Ltd. All rights reserved.
Fil: Meziani, Smail. Coco LM Company (Maison Alsacienne de Biscuiterie); Francia. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; Francia
Fil: Jasniewski, Jordane. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; Francia
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Arab-Tehrany, Elmira. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; Francia
Fil: Muller, Jean-Marc. Coco LM Company (Maison Alsacienne de Biscuiterie); Francia
Fil: Ghoul, Mohamed. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; Francia
Fil: Desobry, Stéphane. Nancy Université. Laboratoire d’Ingénierie des Biomolécules; Francia
description The aim of the present study was to investigate the effect of yeast content and frozen storage (9 weeks at -40°C) on the structural and rheological parameters, and fermentative activity of frozen sweet dough. Two types of dough were studied (to estimate dough shelf life): simple yeasted dough (SY) and double yeasted dough (DY). Fermentative activity (yeast viability, gassing power, and dough volume), rheological and textural parameters were assessed for frozen sweet doughs. These effects were explored by different and complementary methods: Fourier transform infrared (FTIR), dynamic rheology, texture profile analysis (TPA) and differential scanning calorimetry (DSC). The data showed that the longer the frozen storage time at -40°C, the higher the decreased of frozen sweet dough quality. The rheological attributes such as hardness, ΔS, springiness, tan δ and yeast activity declined significantly during frozen storage. This modification led to lower specific volume of frozen sweet dough during proofing. The observed changes of the frozen sweet doughs rheological properties after thawing may be attributed to the damage on the gluten cross-linking, mainly produced by the ice crystallization during frozen storage. The storage effect was particularly concentrated in the first 27 days of storage. © 2011 Elsevier Ltd. All rights reserved.
publishDate 2012
dc.date.none.fl_str_mv 2012-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/199290
Meziani, Smail; Jasniewski, Jordane; Ribotta, Pablo Daniel; Arab-Tehrany, Elmira; Muller, Jean-Marc; et al.; Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough; Elsevier; Journal of Food Engineering; 109; 3; 3-2012; 538-544
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/199290
identifier_str_mv Meziani, Smail; Jasniewski, Jordane; Ribotta, Pablo Daniel; Arab-Tehrany, Elmira; Muller, Jean-Marc; et al.; Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough; Elsevier; Journal of Food Engineering; 109; 3; 3-2012; 538-544
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2011.10.026
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877411005760
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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