Aibara, S., N. Ogawa and M. Hirose, 2006.

Microstructures of bread dough and the

effects of shortening on frozen dough. Journal Bioscience. 5 (3) : 90-95.

Aibara et al. (2006) Three types of straight doughs different in combination of yeast and
shortenings (RLS20, FTS20, and FTS80) were prepared, and the structure of the frozen
doughs was examined under a microscope after staining protein or lipid droplets. Even
after 2 months of frozen storage, distinct changes were not found in the gluten network of
FTS80, although significant damages in the dough structures of FTS20 and RLS20
appeared after only one month of frozen storage. These results suggest that the gluten
networks loosen and decrease in the water retention ability, and it may be concluded that
the lipid is removed from the gluten protein due to the decrease in water in the continuous
protein phase. The resulting product from the damage to the gluten matrix gave rise to
fusion of lipid droplets and an increase in their size. Because of the difference in fatty
acid composition, the lipids of shortening S80 are presumed to interact more strongly
with gluten proteins and to keep the gluten matrix from damage in comparison with the
lipids of shortening S20.

Publisher: Japan Society for Bioscience, Biotechnology and Agrochemistry

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Title: Influence of yeast and vegetable shortening on physical and textural parameters of
frozen part baked French bread.
Personal Authors: Carr, L. G., Tadini, C. C.
Author Affiliation: Food Engineering Laboratory, Chemical Engineering Department,
Escola Politécnica, São Paulo University, P.O. Box 61548, Sao Paulo 05424-970, Brazil.
Editors: No editors
Document Title: Lebensmittel-Wissenschaft und -Technologie

Abstract:
The objective of this project was to study the influence of yeast and vegetable shortening
on physical and textural parameters of frozen part baked French bread stored for 28 days
and to produce a frozen part baked bread with physical and textural characteristics similar
to those of the fresh one. Four formulations were used with different quantities of yeast
and vegetable shortening. Dough was prepared by mixing all ingredients in a dough
mixer at two speeds. After resting, the dough was divided into 60 g pieces, molded and
proofed. The bread was partially baked for 7 min at 250°C, in a turbo oven. After cooling,
it was frozen until the core temperature reached -18°C and stored at the same temperature
up to 28 days. Once a week, samples were removed from the freezer to complete the
baking process, without previous thawing. Mass, volume, water content, firmness,
cohesiveness and springiness were measured 1 h after final baking. Resistance to
extension and extensibility of dough were measured after mixing. Specific volume and
chewiness were determined. Bread with higher yeast content presented a higher specific
volume, whereas vegetable shortening reduced its crumb firmness and chewiness.

Publisher: Elsevier Science Ltd

About CAB Abstracts

CAB Abstracts is a unique and informative resource covering everything from
Agriculture to Entomology to Public Health. In April 2006 we published our 5 millionth
abstract, making it the largest and most comprehensive abstracts database in its field.

Volume 12, Number 43 (spring 2008)

Back to browse issues page Volume 12, Number 43 (spring 2008)

Effects of Shortening and Emulsifier (SSL) on Retarding Barbari Bread Staling

Author(s): M. Ghanbari , M. Shahedi

Study Type: Research

Article abstract:
Effect of semihydrogenated vegetable oil (shortening) and sodium stearoyl lactylate (SSL)
on retarding Barbari bread staling was investigated in this study. Three levels of 2, 3 and
4 percent shortening and SSL in two levels of 0.5 and 1 percent of flour were used in this
research. Treatments included control sample (without shortening and SSL), bread with
only shortening, bread with only SSL, and bread with 0.5 percent SSL and 3 percent
shortening. Organoleptic properties and staling factors of the samples were determined.
The data was statistically analyzed by complete randomized design and means
comparison was done by Duncan’s multiple range test (5% level). The results showed
that the breads containing SSL and shortening were significantly different in organoleptic
properties, and samples with 0.5 SSL and 3 percent shortening had the highest quality.
The results of staling test showed that samples with 0.5 percent SSL and 3% shortening
had the lowest staling rates.

LWT - Food Science and Technology

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doi:10.1016/j.lwt.2004.06.001
aldehydes, three alcanes and one sulphur compound.
Except for the aldehydes and the alcanes, all these
Copyright © 2004 Swiss Society
of Food Science and Technology. classes of compounds increased with the activity of
Published by Elsevier Ltd. the yeast Saccharomyces cerevisiae [from (NYF) to
Influence of (YF)], notably the alcohols due to the formation of
vegetable fusel alcohols. The 2,3 butanedione, 3-methyl 1-
shortening and butanol, 2-methyl 1-butanol, methional, 2-phenyl
emulsifiers on the ethanol and two unidentified components with a
unfrozen water pungent an a mushroom-like odour, were the most
content and odourant compounds generated during the
textural properties fermentation of the dough, as shown by the aroma
of frozen French extract dilution analysis of the three aromatic
bread dough extracts.

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View Record in Scopus

T. G. Matudaa, D. F. Parrab, A. B. Lugãob and C. C. Tadini , , a
a
São Paulo University, Escola Politécnica, Food Engineering Laboratory,
Chemical Engineering Department, P.O. Box 61548, São Paulo 05424-970,
Brazil
b
Instituto de Pesquisas Enérgeticas e Nucleares, Chemical Engineering and
Environment Department—CNEN, Rua do Matão, trav. R 400, São Paulo 05508-
900, Brazil

Received 5 December 2003;

Revised 31 May 2004;
accepted 1 June 2004.
Available online 15 July 2004.

Abstract

The influence of vegetable shortening (VS) and emulsifiers (calcium stearoyl-2-

lactylate (CSL) and polysorbate 80 (PS80)) on frozen French bread dough has
been studied. Eight formulations without yeast were used with different quantities
of VS, CSL and PS80. Dough was prepared by mixing all ingredients in a dough
mixer at two speeds. The fresh dough was divided into 60 g pieces and molded.
Fresh dough samples were also collected for water content and textural
analyses. The dough pieces were packed, frozen in a freezer at −30°C and
stored at −18°C up to 56 days. After 2, 7, 21, 28 and 56 days of frozen storage,
samples were removed from the freezer, thawed at ambient temperature and
textural analyses were conducted.
The enthalpy of freezable water on fresh bread dough was determined by
Differential Scanning Calorimetry (DSC) at the heating rate of 3°C/min,
temperature range of −40°C to 20°C. The value of unfrozen water was 0.30–
0.34 g H2O/g solids and additives used during the storage up to 56 days
significantly affected the textural properties of frozen dough.
Titre du document / Document title
Effect of shortening and surfactants on selected chemical/physicochemical parameters and sensory quality
of arabic bread
Auteur(s) / Author(s)
TOUFEILI I. ; SHADAREVIAN S. ; MISKI A. M. A. ; HANI I. ;
Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)
American univ. Beirut, FAFS, dep. food technology nutrition, Beirut, LIBAN
Résumé / Abstract
Shortening (0.5 or 1.0% on flour-mass basis), distilled monoglycerides (MG), sodium stearoyl-2-lactylate
(SSL), diacetyl tartaric acid esters of monoglycerides (DATEM) or L-ascorbyl-6-palmitate (AP) at the 0.25 or
0.50% level, and shortening/surfactant combinations were added to Arabic bread and the effects on water-
binding capacity (WBC), amylose content of soluble starch and sensory properties evaluated. WBC and
percentage amylose of soluble starch were not affected by shortening and decreased in the presence of
surfactants. The sensory quality of breads was not affected by shortening. At the 0-25% level, the first-day
quality was not affected by MG and improved in the presence of SSL, DATEM or AP. High levels (0.5%) of
surfactant adversely affected the breads' first-day quality. Addition of shortening to surfactant-containing
formulations negatively affected the first-day quality of the product. Surfactants, alone or in combination with
shortening, had deleterious effects on the keeping quality of Arabic bread
Revue / Journal Title
Food chemistry ISSN 0308-8146 CODEN FOCHDJ
Source / Source
1995, vol. 53, no3, pp. 253-258 (34 ref.)
Langue / Language

Title: Influences of the proportion of solid fat in a shortening on loaf volume and staling of bread.
Personal Authors: Smith, P. R., Johansson, J.
Author Affiliation: YKI, Institute for Surface Chemistry, Box 5607, SE-114 86 Stockholm, Sweden.
Editors: No editors
Document Title: Journal of Food Processing and Preservation

Abstract:
Fats and oils are an important component of bread. Fats and oils are added to improve the properties of a
loaf of bread, such as increasing loaf volume and increasing the time before staling is initiated. The physical
form of the added fat can affect the overall dough behaviour. The effect of hydrogenated soyabean oil
concentration in an emulsion used for the baking of bread was studied. Increasing concentration of
hydrogenated soyabean oil (solid fat), while keeping total lipid content constant, led to increased loaf volume
and decreased loaf weight. Also, increasing solid fat content led to a reduction in the rate of staling.

Publisher: Blackwell Publishing

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CAB Abstracts is a unique and informative resource covering everything from Agriculture to Entomology to
Public Health. In April 2006 we published our 5 millionth abstract, making it the largest and most
comprehensive abstracts database in its field.

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Title: Physicochemical properties of bread baked from flour blended with immature wheat meal rich in
fructooligosaccharides.
Personal Authors: Mujoo, R., Ng, P. K. W.
Author Affiliation: Dept. of Food Science and Human Nutrition, Michigan State Univ., East Lansing, MI
48824-1224, USA.
Editors: No editors
Document Title: Journal of Food Science

Abstract:
Grain of the soft white wheat cultivar Harus was harvested weekly from anthesis to maturity and
fructooligosaccharides (FOS) contents were determined by reversed-phase high-performance liquid
chromatography. Tests were carried out to determine the effect of adding immature wheat meal to a base
flour of cultivar Russ (hard red spring) on the quality characteristics of bread. FOS content was also
analysed in baked bread, and the effect of transglutaminase in improving bread quality was examined.
Marked decreases in FOS contents, such as 1-kestose and nystose, were observed with grain maturation.
The overall quality of bread appeared to be acceptable, and the added FOS were retained after baking.

Publisher: Institute of Food Technologists

About CAB Abstracts

CAB Abstracts is a unique and informative resource covering everything from Agriculture to Entomology to
Public Health. In April 2006 we published our 5 millionth abstract, making it the largest and most
comprehensive abstracts database in its field.

Your search for ‘effect of physicochemical properties of bread%2C abstract’ has pulled up numerous
records and resources from the CAB Abstracts database. At this time, your institution does not subscribe to
CAB Direct so you cannot access them. To find out more about this exciting resource, and how to subscribe,
please click here.