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0000522262
| SEC: | A |
| IDT: | 02-JUN-2000 |
| DOC: | J |
| AUT: | Noll B. |
| TTL: | Functional application of wheat fibre in frozen dough products. |
| SRC: | European Food and Drink Review |
| PYR: | 2000 |
| REF: | (Spring), 53-56 (0 ref.) |
| LAN: | En |
| ASN: | CEREAL PRODUCTS |
ABS: Dough products are often frozen to give the baker more flexibility with regard to production, sales and distribution. However, more energy is required to freeze the products and freezing has a detrimental effect on the quality and shelf-life of the defrosted products. This article explains how VITACEL wheat fibre can improve the quality of frozen bakery products when added to flour (7.5% wheat fibre). Wheat fibres have a high water-binding capacity. During freezing, the fibres stabilize the dough matrix by forming a wheat-fibre network. With the addition of wheat fibre, the dough products thaw more quickly and volume yield is unaffected. Wheat fibre also improves crumb softness and shelf-life in bakery products.
KEY: CRUMB SOFTENERS/ DOUGH/ FROZEN BAKERY PRODUCTS/ IMPROVEMENT/ SHELF LIFE/ WHEAT FIBRE/
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