title: Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough.
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 0-8weeks 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.
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
authors.forename: Eun Young
authors.initials: EY
authors.lastname: Park
authors.affiliation: DaeSang Co., Ltd. R&D Center, Incheon 17384, Republic of Korea.
authors.forename: Sung-Bum
authors.initials: SB
authors.lastname: Jang
authors.affiliation: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea. Electronic address: limst@korea.ac.kr.
authors.forename: Seung-Taik
authors.initials: ST
authors.lastname: Lim
mesh_terms: D001939:Bread / Q000032:analysis*; D003296:Cooking / Q000379:methods; D005433:Flour / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D005615:Freezing; D006244:Hardness; D007534:Isomaltose / Q000737:chemistry*; D009844:Oligosaccharides / Q000737:chemistry*
chemical_list: D009844:Oligosaccharides; C116580:fructooligosaccharide; D007534:Isomaltose
keywords: Baking quality; Frozen dough; Fructo-oligosaccharides; Isomalto-oligosaccharides