title: Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
abstract: BACKGROUND
  The rheological characteristics of frozen dough are of great importance in bread-making quality. The effect of addition of commercial wheat aleurone and bran on rheological properties and final bread quality of frozen dough was studied. Wheat aleurone (A) and bran (B) containing 240 g kg-1and 200 g kg-1arabinoxylan (AX), respectively, were incorporated into refined wheat flour at 150 g kg-1substitution level (composite A and B, respectively). Dough samples of composite A and B in addition to two reference dough samples, refined flour (ref A) and whole wheat flour (ref B) were stored at -18°C for 9 weeks.
  
  
  RESULTS
  Frozen stored composite dough samples contained higher amounts of bound water, less freezable water and exhibited fewer modifications in gluten network during frozen storage based on data from differential scanning calorimetry and nuclear magnetic resonance spectroscopy. Bread made from composite frozen dough had higher loaf volume compared to ref A or ref B throughout the storage period.
  
  
  CONCLUSIONS
  The incorporation of wheat fiber into refined wheat flour produced dough with minimum alterations in its rheological properties during 9 weeks of frozen storage compared to refined and 100% wheat flour dough samples. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1.
authors.forename: Vivian
authors.initials: V
authors.lastname: Adams
authors.affiliation: Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1.
authors.forename: Sanaa M
authors.initials: SM
authors.lastname: Ragaee
authors.affiliation: Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada, N1G 5C9.
authors.forename: El-Sayed M
authors.initials: EM
authors.lastname: Abdel-Aal
mesh_terms: D001939:Bread / Q000032:analysis*; D002152:Calorimetry, Differential Scanning; D004043:Dietary Fiber / Q000008:administration & dosage*; D004548:Elasticity; D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D063427:Food Quality; D005615:Freezing; D005983:Glutens / Q000737:chemistry; D006801:Humans; D009682:Magnetic Resonance Spectroscopy; D012212:Rheology; D014908:Triticum / Q000737:chemistry*; D014783:Viscosity; D014867:Water / Q000737:chemistry; D014990:Xylans / Q000032:analysis
chemical_list: D004043:Dietary Fiber; D014990:Xylans; D014867:Water; D005983:Glutens; C085118:arabinoxylan
keywords: aleurone; bran; fiber; frozen dough; wheat