Bekiroglu, H.; Ozulku, G.; Sagdic, O. Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough. Foods2023, 12, 3845.
Bekiroglu, H.; Ozulku, G.; Sagdic, O. Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough. Foods 2023, 12, 3845.
Bekiroglu, H.; Ozulku, G.; Sagdic, O. Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough. Foods2023, 12, 3845.
Bekiroglu, H.; Ozulku, G.; Sagdic, O. Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough. Foods 2023, 12, 3845.
Abstract
The effect of casein savinase hydrolysate (CSH) usage on frozen dough (1%, 1.5% and 2%, g/100 g flour) was investigated in terms of rheological, thermal, structural characteristics of wheat doughs and the textural and color properties of corresponding breads. Rheological measurement showed that CSH addition into dough led to a reduction of Gʹ and Gʹʹ values, but a similar trend wasn’t observed in frozen dough samples. The increase of protein band intensity was observed for control dough (CD) after frozen storage (-30 °C, 28 days) while there was no increases in band intensities of the doughs with CSH. The freezable water content of unfrozen doughs was decreased gradually with addition of CSH depended on concentration level. Frozen storage caused a notable reduction in α-helices structure of CD sample (p<0.05) while no significant variation was observed for the doughs containing CSH (p>0.05). Lowest specific volume reduction and hardness increment were observed for the breads containing 1.5% and 2% CSH. Frozen storage caused a significant reduction on b* value of bread crust (p<0.05) while no significant effect was observed for L* and a* value during frozen storage (p > 0.05). Overall, CSH incorporation into frozen dough can be an alternative that could reduce the quality deteriorations of frozen bread.
Keywords
casein hydrolysate, frozen dough, bread quality
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
