Improved physicochemical and fermentation properties of frozen dough with bacterial cellulose

Effects of a novel category of hydrocolloid (Bacterial cellulose, BC) on physicochemical and fermentation properties of frozen dough were studied to address the reduction in baking performance due to refrigeration. The addition of BC reduced free thiol content and inhibited the de-polymerisation degree of glutenin macropolymers, resulting in enhanced emulsifying activities of frozen dough, when the amount was added up to 0.1 g 100 g(-1)of wheat flour (dry basis). Further supplement hurt these attributes due to competition for water molecules. However, increasing the addition of BC significantly enhanced its protective effect on yeast activity, which in turn improved the fermentation properties of frozen dough. After 8 weeks of storage at -18 degrees C, 31% of yeast survived in with the protection of BC. When BC was added at a ratio of 0.1 g 100 g(-1) of wheat flour, the improved frozen dough showed maximum volume of gas which was 2.7 times higher than that of the control after 3 h of fermentation. Baking performances confirmed the effect of BC as bread crumbs containing intermediate addition of BC rose optimally during proofing and baking, which contributed to the higher specific volume, less firm and more tender crumb texture of bread. These results suggested that BC might act as an effective additive to improve the shelf-life stability of frozen food during long periods of frozen storage.

Automated summary

The effects of a novel hydrocolloid BC on the physicochemical and fermentation properties of frozen dough were studied. It was found that the addition of BC improved the emulsifying activities and the yeast activity, resulting in enhanced fermentation properties and bread texture.