Food Hydrocolloids 18 (2004) 305–313

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Effect of emulsifier and guar gum on micro structural, rheological

and baking performance of frozen bread dough
P.D. Ribottaa,*, G.T. Péreza, A.E. Leóna, M.C. Añónb
a
Facultad de Ciencias Agropecuarias Quimica Biologica, Universidad Nacional de Córdoba, Av. Valparaı́so s/n, C.C 509, Córdoba 5000, Argentina
b
Centro de Investigación y Desarrollo en Criotecnologı́a de Alimentos (CONICET, UNLP), calle 47 y 116, C.C. 553, La Plata 1900, Argentina
Received 11 November 2002; accepted 5 May 2003

Abstract
The influence of mono- and diacylglycerols esterified to mono- and diacetyltartaric acid (DATEM) and guar gum on dynamic rheological
behaviour, starch gelatinization, microstructure and bread properties of frozen dough were analysed. The results obtained showed that the
dough freezing and storage at 2 18 8C decreased the bread quality. The dough freezing and frozen storage provoked a decrease in the
complex modulus ðGp Þ and the storage modulus ðG0 Þ showing a reduction in dough firmness and elasticity. Structural damage caused on
dough ultra structure through frozen storage was observed by scanning electron microscopy. Starch gelatinization was affected by additives
and by dough storage at 2 18 8C. DATEM and gum guar improved volume and texture of bread obtained from non-frozen and frozen
dough, but neither DATEM nor gum guar could avoid the effect of dough frozen storage on the dynamic rheological parameters and
microstructure damage.
q 2003 Elsevier Ltd. All rights reserved.
Keywords: Guar gum; DATEM; Baking; Hydrocolloids; Rheology; Frozen dough

1. Introduction Additives are used in bakery to facilitate processing, to

The overall quality of bread dough deteriorates gradually
during frozen storage (Inoue & Bushuk, 1992; Kenny,
Wehrle, Auty, & Arendt, 2001; Le Bail, Grinand, Le Cleach,
Martinez, & Quilin, 1999; Lu & Grant, 1999; Neyreneuf &
Van Der Plaat, 1991; Ribotta, León, & Añón, 2001).
Two factors have been identified as possible reasons for the
loss of baking quality observed: (i) a decrease in gassing
power due to a decline in both viability and activity of yeast
and (ii) the gradual loss of dough strength.
Gradual loss of dough strength during frozen storage has
been attributed to the reduction of gluten cross-linking
caused by ice recrystallization and by release of reducing
substances from yeast, and the water redistribution
provoked by a modification in the water binding capacity
of dough constituents (Autio & Sinda, 1992; Hsu, Hoseney,
& Seib, 1979; Inoue & Bushuk, 1991; Kline & Sugihara,
1968; Ribotta et al., 2001; Ribotta, León, & Añón, 2003a;
Varriano-Marston, Hsu, & Mahdi, 1980).
* Corresponding author. Tel: þ 54-351-4334-105; fax: þ 54-351-
4334-118.
E-mail address: pribotta@agro.uncor.edu (P.D. Ribotta).
compensate for variations in raw materials, to guarantee
constant quality, and to preserve freshness and food
properties. In the scientific literature different additives
and ingredients have been used to modify the dough
behaviour during freezing. In a previous study (Ribotta et al.,
2001) different additives generally used in baking were
tested and the addition of DATEM and guar gum to dough
yielded the best results in bread loaf volume after dough
freezing. Therefore, we decided to carry out deeper
investigations about the effects of these additives on frozen
dough properties.
Mono- and diacylglycerols esterified to mono- and
diacetyltartaric acid (DATEM) are anionic oil-in-water
emulsifiers that are used to improve the quality of bread.
This kind of emulsifier, also called dough strengtheners,
when added to dough improves mixing tolerance,
gas retention and resistance of the dough to collapse.
Concerning the final product, this substance improves
loaf volume and endows it with resilient texture, fine
grain as well as slicing properties (Inoue, Sapirstein, &
Bushuk, 1995; Metler & Seibel, 1993; Tamstorf, Jonsson, &
Krog, 1986).

0268-005X/$ - see front matter q 2003 Elsevier Ltd. All rights reserved.
doi:10.1016/S0268-005X(03)00086-9
306 P.D. Ribotta et al. / Food Hydrocolloids 18 (2004) 305–313
Hydrocolloids have been widely used in food products to
modify texture, improve moisture retention, control water
mobility and maintain overall product quality during storage
(Linden & Lorient, 1999). Guar gum is a polysaccharide
which consists of a chain of b-D -mannopyranosyl units
joined by 1 ! 4 linkages. Every second residue has a side
chain; a D -galactopyranosyl residue that is bound to the
main chain by a (1 ! 6) linkage (Belitz & Grosch, 1999).
This is frequently used in combination with locust bean gum
and carrageenan gum as stabilizers in ice creams, filled pies
and other frozen products (Alexander, 1999). Gums,
like guar, xanthan, agar and pectin, are used in baked
goods primarily to enhance finished product moistness
(Heflich, 1996).
The aim of this work was to investigate the influence of
DATEM and guar gum on rheological, calorimetric and
structural properties of frozen dough.
2. Materials and methods
2.1. Baking procedure
A commercial strong bread flour (Carlos Boero Romano
SAIC, Argentina) with 13.2% protein content and 0.7%
ash content (11.8% mb) was used. The Chopin
Alveographic parameters were W ¼ 276; P ¼ 102:3 and
L ¼ 75:3: Analytical and Alveographic parameters were
measured according to AACC (1995). The dough base
formulation used comprised: 100% flour, 3% compressed
yeast, 1.8% sodium chloride, 0.2% sodium propionate,
0.015% ascorbic acid and 63% of water (optimum level).
Water was chilled to achieve dough temperature
23 ^ 0.5 8C after mixing. The additives used for
the different formulations were guar gum 0.5% and
diacetyl-tartaric acid esters of monoglycerides (DATEM)
0.5%. Ingredients were mixed in an Argental L-20 mixer
(Argentina). Yeast and salt were previously dissolved in
water and the remaining ingredients were added as solids.
The resulting dough was allowed to rest for 15 min in a
fermentation cabinet at 30 8C and 70% rh. The bulk dough
was sheeted in a Mi-Pan vf roller (Argentina) containing
two rolls of 50 £ 12.7 cm2 each. The dough was then
divided into 80 g pieces and hand-molded. Ten dough
pieces were immediately proofed at 30 8C (96% rh) until
optimum development and baked at 200 8C for 18 min after
molding (non-frozen dough). The recipe and bread making
processes described are currently employed in our country
in the preparation of bread and their simplicity allows a
clear observation of changes occurring during the
processing of frozen dough (Ribotta et al., 2003a).
2.1.1. Dough freezing
Immediately after shaping, dough pieces were placed on
individual trays and wrapped up in polyethylene bags.
Freezing and storage took place at 2 18 8C in a freezer
(Frare, Argentina). After 60 days of frozen storage, samples
were thawed for 1 h at 30 8C (70% rh), proofed at 30 8C
(96% rh) until optimum development and baking as
described above.
Bread loaf specific volume was determined by
rapeseed displacement and weighed 24 h after baking.
Two replicates were analysed and results were expressed as
mean values ^ SD.
2.2. Crumb firming
Bread loaves prepared as indicated in the baking
procedure were wrapped up in thermally sealed
polyethylene bags and stored at 4 ^ 1 or 20 ^ 2 8C. At 2,
24, 72 and 168 h of aging, two bread pieces were cut into
two slices of 25 mm each and the ends of the loaves were
discarded. Each slice was submitted to a compression test
during storage using a TA.XT2i texture analyser
(Stable Micro Systems, UK) under the following conditions:
compression cell, 5 kg; crosshead speed, 0.5 mm/min;
maximum deformation, 40%; grip dimension 36 mm
diameter. The firmness of the crumb was reported as the
force (in g) required to compress samples to 25% of their
original width. Four slices were analysed per point,
and average values were reported. Results were expressed
as mean values ^ SD.
2.3. Dynamic rheological measurements
Bread dough was prepared following the formulation
indicated previously. Ingredients were mixed in a Philips
HR 1495 mixer (Philips, Argentina) for 2 min and allowed
to rest for 15 min in a fermentation cabinet at 30 8C
and 70% rh. The resulting dough was degassed, divided
(5 g portions), hand rounded and wrapped up in thermally
sealed polyethylene bags. Dough was frozen and stored
at 2 18 8C. Frozen dough samples were thawed for 1 h in a
cabinet at 30 8C. Non-frozen and thawed-frozen dough was
tested before and after fermentation (at 30 8C for 30 min).
Tests were carried out in a Haake CV20 Rheometer
(Germany) using a 1 mm gap parallel-plate sensor.
Samples were placed on the lower plate and excess dough
protruding from the edge of the plate was carefully trimmed.
Low viscosity silicone was added around the plate edges to
prevent dough dehydration. Before starting the oscillatory
measurement, dough sample was allowed to rest for 2 min,
allowing any normal stresses induced during sample loading
to relax. Temperature was kept constant at 30 8C.
The equipment was driven through the Haake software
osc. 2.0 (Germany). The experimental procedure allowed
recording the development and demise of complex modulus
ðGp Þ; storage modulus ðG0 Þ; loss modulus ðG00 Þ; tan dðG00 =G0 Þ
and complex viscosity ðhp Þ as function of time and
frequency of oscillation. Deformation of 3% was
determined within the linear viscoelasticity range.
 P.D. Ribotta et al. / Food Hydrocolloids 18 (2004) 305–313
Two replicates were analysed and results were expressed as
mean values ^ SD.
2.4. Differential scanning calorimetry
Analyses were performed in a Polymer Laboratories
Calorimeter (Rheometric Scientific Ltd, UK). Transition
temperatures and enthalpies were obtained by the PL-V5.41
software (Rheometric Scientific Ltd, UK). The equipment
was calibrated with Indium and an empty double pan was
used as reference.
Fifteen to 20 mg of non-frozen and frozen-thawed dough
prepared for the dynamic rheological test were weighed in
DSC pans, hermetically closed and immediately
(no fermentation) scanned in the calorimeter. The starch
gelatinization process was studied by heating from 30 to
130 8C in the calorimeter at a heating rate of 10 8C/min.
At least two determinations per dough lot were made and
results were expressed as mean ^ SD.
2.5. Scanning electron microscopy (SEM)
For this assay, dough was prepared as described
previously but without yeast to prevent any structural
change produced by dough fermentation. Small portions of
dough frozen and stored for 60 days at 2 18 8C were cut
with a razor blade, thawed and fixed in glutaraldehyde
(1:30) for 2 h and embedded in a graded acetone series
(25, 50, 75 and 80%) for 20 min at each gradation, then
embedded in 100% acetone at three consecutive 20 min
intervals to ensure full dehydration. Samples were then
critical point dried. Critical point drying allows acetone
removal in CO2 without surface tension force that may
distort the sample. Dehydrated samples were coated with
gold particles for 4 min. The images were taken by using a
Jeol 35 CF (Japan) scanning electron microscopy with a
6 kV acceleration voltage. The micrographs were taken
by using different magnification (1,500 £ , 3,600 £ and
10,000 £ ).
2.6. Statistical analysis
The data obtained were statistically treated by variance
analysis while the means were compared by the LSD Fisher
test at a significance level of 0.05 in both cases using the
INFOSTAT statistical software (Facultad de Ciencias
Agropecuarias, UNC, Argentina).
3. Results and discussion
3.1. Loaf volume
Loaf volume from frozen dough is shown in Table 1.
Significant ðp , 0:05Þ decreases in loaf volume were
obtained for frozen dough after being stored for 60 days.
307
Table 1
Effects of frozen dough on loaf volume
Bread Loaf specific volume (cm3/100 g)
Non-frozen Frozen dough Volume decreased
dough (60 days) by frozen storage (%)
Control (without 387 ^ 5b 330 ^ 9a 14.8
additives)
DATEM 468 ^ 5e 404 ^ 4c 13.6
Guar gum 420 ^ 7d 385 ^ 5b 8.5
Values followed by the same letter are not significantly different
ðp , 0:05Þ:
Bread with both, DATEM and guar gum, presented greater
loaf volume than control bread, irrespectively whether bread
was obtained from non-frozen dough or dough frozen for 60
days. DATEM was found to be better than guar gum at
improving loaf volume.
Emulsifier may bind to the protein hydrophobic surface
promoting aggregation of gluten proteins in dough. A strong
protein network results in better texture and increased
volume of bread (Kamel & Ponte, 1993). Hydrophilic
emulsifiers may also form llamellar liquid-crystalline
phases in water, which associate with gliadin.
These structures may contribute to dough elasticity allowing
gas cell to expand, thus resulting in an increased volume of
baked food (Tamstorf et al., 1986).
Regarding guar gum, previous studies (Mettler & Seibel,
1993, 1995) have shown an increase in bread volume when
this gum is added to dough, but this subject deserves fuller
development.
3.2. Crumb firming
Firmness increased significantly ðp , 0:05Þ with
storage time of non-frozen dough (Fig. 1). Bread with
DATEM was less firm than bread containing guar gum
and without additives. Just baked bread with guar gum
showed similar firmness than bread without additives,
but both DATEM and guar gum retarded the rate of
crumb firming.
In general, frozen storage of dough did not affect crumb
firmness and the rate of crumb firming. Only bread with
DATEM aged at 4 8C and obtained from frozen dough
showed higher rate of crumb firming than bread from non-
frozen dough (Fig. 1).
Bread aging temperature had a significant ðp , 0:05Þ
effect on crumb firming rate. All samples aged at 4 8C
showed higher crumb firming rate than samples aged at
20 8C up to 3 days of aging. On the basis of bread
formulation employed in this study, the acceptability of the
final product is lost after 3 days of aging. Pisesookbunterng
and D’appolonia (1983) found similar results working with
non-frozen dough and bread aging at 2 and 30 8C.
Bread aged at high temperature provoked a less developed
308 P.D. Ribotta et al. / Food Hydrocolloids 18 (2004) 305–313

Fig. 1. Evolution of crumb firmness during bread staling at 20 ^ 2 8C (a) and 4 ^ 1 8C (b). Bread without additives (-V-), with DATEM (-B-) and with guar
gum (-X-).

crystalline structure measured by X-ray diffraction (Zobel &
Kulp, 1996) and a minor starch retrogradation determined
by differential scanning calorimetry (Biliaderis, 1990;
Ribotta et al., 2003a).
The function of emulsifiers as crumb-softening agents
is closely related to the interaction with starch,
particularly with linear amylose, but also with
amylopectin (Kamel & Ponte, 1993). The formation of
these complexes inhibits bread staling either by
preventing amylose or amylopectin retrogradation or
by having fewer B-type nuclei that could
promote amylopectin retrogradation (Zobel, 1973).
Crumb softeners may also reduce water migration by
the formation of a complex with starch, and be absorbed
into its surface (Pisesookbunterng & D’appolonia, 1983).
Mettler and Seibel (1993) have reported similar results to
the ones reported in this work with guar gum. The behaviour
detected may be attributed to the capacity of the gum to
retain water even after baking (Heflich, 1996) and to slow
down the retrogradation of starch (Davidou, Le Meste,
Debever, & Bekaert, 1996).
their behaviour follows the model of gel type materials
where G0 is higher than G00 in the entire range of frequency
(Giborau, Cuvelier, & Launay, 1994). Similar rheological
patterns were found for non-frozen and frozen dough with
and without additives.
Fig. 3 shows complex and storage module (frequency at
1.0 Hz) of dough under frozen conditions for 120 days.
Non-frozen dough with gum guar had higher Gp and G00 than
non-frozen dough with DATEM and without additives
(control), showing that only dough with gum guar was more
elastic and firmer than the control. Since the addition of
water to ingredients was kept constant during dough
making, the increment in Gp and G00 caused by guar gum
seems to be due to the increase in dough consistency as

3.3. Dynamic rheological properties of frozen dough

The dynamic rheological properties of non-frozen dough

(without additives) are shown in Fig. 2. G0 ; G00 and hp were Fig. 2. Storage modulus (G0 ; -O-), loss modulus (G00 ; -X-) and complex
represented as a function of the oscillation frequency, viscosity (hp ; - £ -) versus frequency for non-frozen dough.
 P.D. Ribotta et al. / Food Hydrocolloids 18 (2004) 305–313
Fig. 3. Effect of frozen storage in the complex modulus and the storage modulus (1.0 Hz) of dough without additives (grey), dough with DATEM (black) and
dough with gum guar (line).
a result of gum capacity to absorb water. Likewise, since
Huebner and Wall (1979) suggested interactions between
gluten and extra cellular microbial polysaccharides,
carrageenan and alginate; protein –guar gum interaction
could not be discarded.
There was a significant ðp , 0:05Þ decrease in Gp and
0
G due to freezing and frozen storage (Fig. 3). These results
indicated that there was a reduction in dough firmness and
elasticity caused by freezing and frozen storage. In the
same way, Kenny, Wehrle, Dennehy, and Arendt (1999)
reported a significant decrease in the complex modulus of
control, ascorbic acid and DATEM dough due to
freezing and thawing but there were no significant
changes in complex modulus as a result of increased
frozen storage time.
Due to the strength of the polymeric gluten matrix is
attributed to the concentration and strength of cross-links,
the molecular weight of cross-link regions, and the average
molecular weight and molecular weight distribution of
the polymers (Bushuk & MacRitchie, 1987; Wrigley et al.,
1998), and substantial evidence was reported about
depolymerization of glutenin aggregates during dough
storage at 2 18 8C (Ribotta et al., 2001), we considered
that the decrease in dough firmness and elasticity was
provoked by a loss in the polymer cross-linking and
depolymerization.
Previous works showed that the reduction of gluten
cross-linking was caused by ice recrystallization and/or by
309
release of reducing substances from yeast (Autio & Sinda,
1992; Hsu et al., 1979; Inoue & Bushuk, 1991; Kline &
Sugihara, 1968; Ribotta et al., 2001; Ribotta, León, & Añón,
2003b; Varriano-Marston et al., 1980).
Non-frozen dough with guar gum and without additives
showed a decrease in Gp and G0 due to fermentation
showing a weakening of dough structure. On the other hand,
non-frozen dough with DATEM had similar values of Gp
and G0 before and after fermentation. Fermented frozen
dough showed a similar rheological behaviours than
non-fermented dough (Fig. 3).
3.4. Effects of frozen storage on starch gelatinization
Fig. 4 shows a thermogram of non-frozen dough without
additives. A curve with a shoulder corresponding to the
gelatinization (G endotherm) and to the fusion of the most
stable crystallites (F endotherm) resulting from the low level
of water in the sample were observed. A third endotherm
(M) corresponded to a reversible dissociation of the
amylose –lipid complex (Jovanovich, Zamponi, Lupano,
& Añón, 1992).
Table 2 shows the influence of dough storage time at
2 18 8C on starch gelatinization. Non-frozen dough with
DATEM and guar gum had higher DHg and DHm than
non-frozen dough without additives ðp , 0:05Þ;
while non-frozen dough with guar gum showed the
highest DHg in non-frozen dough.
310 P.D. Ribotta et al. / Food Hydrocolloids 18 (2004) 305–313

A significant ðp , 0:05Þ increase on the DHg after 120

days of frozen storage was observed in dough without
additives. Lu and Grant (1999) and Ribotta et al. (2003a)
reported similar results. The latter authors suggested that
the dislocation of water and ice-recrystallization occurred
in dough during frozen storage time could induce
changes in the structure and arrangement of amylose
and amylopectin, and such changes would be reflected
during starch gelatinization.
Conversely, a slight decrease of DHg with the storage
time was observed in dough with DATEM and guar
gum. Non-frozen dough with guar gum was found to be
higher than non-frozen dough with DATEM and without
Fig. 4. Differential scanning calorimetry of non-frozen control dough. Two
additives ðp , 0:05Þ: The freezing process slightly
overlapped endotherms corresponding to gelatinization (G) and to the
fusion of the most stable crystallites (F). The third endotherm (M) modified T0 but these changes did not show a linear
corresponded to a reversible dissociation of the amylose–lipid complex. behaviour.
According to the results obtained by Evans (1986) a
very low concentration of surfactants (sucrose ester and
Table 2
Effects of dough freezing on gelatinization onset temperatures ðT0 Þ;
polysorbate 60) did not change the DSC starch
gelatinization enthalpies ðDHg Þ and melting of the amylose–lipid complex gelatinization temperature, but the enthalpy
ðDHm Þ of gelatinization fell as the level of the emulsifier
increased.
Dough Frozen T0 (8C) DHg DHm
sample storage (mJ/mg) (mJ/mg)
Rojas, Rosell, and Benedito de Barber (1999) also
(days) showed that a small amount of guar gum added to
wheat starch and flour pastes produces a slight decrease of
Control 0 53.5 ^ 0.8a 3.31 ^ 0.01a 0.43 ^ 0.04a the gelatinization enthalpy. The controversy arisen from
60 56.9 ^ 0.3b 3.62 ^ 0.03ab 0.54 ^ 0.09ab the results presented above could be the consequence of
120 54.4 ^ 2.5ab 4.41 ^ 0.27d 0.83 ^ 0.02bc
either the use of different hydrocolloid concentration 1.0
DATEM 0 53.4 ^ 0.9a 3.89 ^ 0.06bc 0.75 ^ 0.10abc vs. 0.5% in this study, or the sample method preparation
60 54.2 ^ 1.5ab 3.91 ^ 0.03bc 0.60 ^ 0.35ab utilized.
120 54.8 ^ 2.3ab 3.68 ^ 0.06ab 1.01 ^ 0.13c
DHm was difficult to be quantified due to the non-
Gum Guar 0 56.7 ^ 0.6b 4.25 ^ 0.38cd 0.73 ^ 0.15abc gaussian profile of these endotherms. However, DHm in
60 56.6 ^ 1.3ab 3.60 ^ 0.41ab 0.61 ^ 0.61ab dough without additives augmented as the time of
120 55.6 ^ 1.1ab 3.93 ^ 0.18bcd 0.81 ^ 0.09bc
storage at 2 18 8C increased, but dough with additives
Values followed by the same letter in the same column are not moved up slightly increased after a 120-day frozen
significantly different ðp , 0:05Þ: storage.

Fig. 5. Scanning electron microscopy of non-frozen (a, b and c) and frozen (d, e and f) control (without additive) dough samples. P: gluten matrix. S: starch.
 P.D. Ribotta et al. / Food Hydrocolloids 18 (2004) 305–313 311

Fig. 6. Scanning electron microscopy of non-frozen (a, b and c) and frozen (d, e and f) DATEM dough samples. P: gluten matrix. S: starch.

3.5. Microstructure of non-frozen and frozen dough
Dough ultra structure was studied previously by SEM.
Rojas, Rosell, Benedito de Barber, Pérez-Manuera,
and Lluch (2000) described dough like a continuous
matrix, the gluten network, where the starch granules
seemed to be scattered. Under a greater magnification
some discontinuities were observed in the lax matrix
surrounding the starch granules. Berglund, Shelton, and
Freeman (1991) working at low-temperature SEM found
that dough after 24 weeks the gluten matrix appeared less
continuous, more disrupted, and separated from the starch
granules; the gluten strands were also thinner. In this
work, SEM was used to visualize the ultra structure of
non-frozen and frozen dough without yeast. Under
10,000 £ , 3,600 £ and 1,500 £ magnification non-frozen
dough structure showed the characteristic structure of the
starch granules embedded in the gluten network (Figs.
5 –7). Dough with DATEM (Fig. 6) had a larger amount
of void among starch granules and the gluten network,
showing a structure less dense than the dough with gum
guar and without additives (Figs. 5 and 7, respectively),
suggesting that the surfactant had certain effect on the
quantity of air incorporated by mixing.
After 60 days storage time at 2 18 8C, dough (with and
without additives), gluten matrixes were found to be quite
damaged. The gluten strands appeared more porous, less
uniform and thinner. Besides, frozen dough tended to break
into small pieces, maybe, due to the disruption of the strand
gluten (Figs. 5 –7, arrows).
Dough analysed by SEM was made without yeast,
which suggested that ice recrystallization caused

Fig. 7. Scanning electron microscopy of non-frozen (a, b and c) and frozen (d, e and f) guar gum dough samples. P: gluten matrix. S: starch.
312 P.D. Ribotta et al. / Food Hydrocolloids 18 (2004) 305–313
dough structure disruption (Inoue & Bushuk, 1991;
Varriano-Marston et al., 1980).
4. Conclusions
The dough freezing and frozen storage provoked a
decrease in Gp and G0 showing a reduction in dough
firmness and elasticity. SEM showed the structural damage
caused on dough ultra structure by frozen storage. Likewise
starch gelatinization was affected by dough storage
at 2 18 8C. Previous works suggested that the dough
weakening could result from the release of reducing
substances from yeast during freezing together with a
reduction in gluten cross-linking caused by ice
recrystallization.
DATEM and gum guar improved volume and texture of
bread obtained from non-frozen and frozen dough. Neither
DATEM nor gum guar could avoid the effect of dough
frozen storage on the dynamic rheological parameters and
ultra structure damage.
Acknowledgements
The authors wish to acknowledge the financial
support from Agencia Nacional de Promoción Cientı́fica y
Tecnológica, préstamo BID 1201/OC-AR N8 PICT
09-07321.
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