Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough

Eun Young Park, Sung Bum Jang, Seung Taik Lim

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

The baking quality of frozen doughs containing different levels of fructo-oligosaccharides (FO) or isomalto-oligosaccharides (IMO) (3–9%, w/w flour), and stored for 0–8 weeks at −18 °C, was examined. The addition of FO or IMO increased the proof volume of the dough and the loaf volume of bread prepared from frozen dough. A 6% addition of FO or IMO was optimum, giving the highest proof volume and bread loaf volume, but a higher concentration than 6% induced low baking quality including lower proof volume and bread loaf volume. The bread crumb was moister and softer after the addition of FO or IMO before, and even after, frozen storage. Darker crumb colour was observed in the bread after the addition of FO or IMO. The oligosaccharides added to the frozen dough were effective in improving the quality of bread made from frozen dough, except for resulting in a darker bread crumb.

Original languageEnglish
Pages (from-to)157-162
Number of pages6
JournalFood Chemistry
Volume213
DOIs
Publication statusPublished - 2016 Dec 15

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frozen dough
baking quality
fructooligosaccharides
Oligosaccharides
oligosaccharides
breads
Bread
texture
frozen storage
dough
flour
Flour
color

Keywords

  • Baking quality
  • Frozen dough
  • Fructo-oligosaccharides
  • Isomalto-oligosaccharides

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough. / Park, Eun Young; Jang, Sung Bum; Lim, Seung Taik.

In: Food Chemistry, Vol. 213, 15.12.2016, p. 157-162.

Research output: Contribution to journalArticle

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