Using enzymes to improve frozen-dough bread quality

K-REx Repository

Show simple item record

dc.contributor.author Lin, Hsing-I
dc.date.accessioned 2008-02-05T19:36:32Z
dc.date.available 2008-02-05T19:36:32Z
dc.date.issued 2008-02-05T19:36:32Z
dc.identifier.uri http://hdl.handle.net/2097/554
dc.description.abstract Potassium bromate is a well-known strong chemical oxidant. It was once widely used by the baking industry all over the world, especially for making frozen doughs. Since potassium bromate has been banned in many countries, many researchers have studied in this area to find a replacement. Ascorbic acid was often combined with potassium bromate in frozen dough making as an oxidant dough additive. In addition, ascorbic acid has different chemical oxidant activity, and its function in yeast leavened dough is not as strong as is potassium bromate. More dough additives have been found, such as enzymes. Enzymes play key roles in bread making. In recent years, enzyme usage in bread making has been increasing, especially for shelf-life extension. Based on the results from this research, potassium bromate use can be replaced by a combination of ascorbic acid and hemicellulase/endoxylanase. However, using hemicellulase/endoxylanase alone cannot benefit frozen dough quality such as finer crumb cell or increasing final bread volume. These experimental results also show that using a combination of ascorbic acid and hemicellulase/endoxylanase can delay the development of bread firmness (staling) after baking. As frozen storage time increased, the firmness of frozen dough bread increased, and the bread tended to have a coarser texture. Hence, larger and uneven grain cells reflect a gray or dark crumb color. en
dc.description.sponsorship Kansas State Agricultural Experiment Station en
dc.language.iso en_US en
dc.publisher Kansas State University en
dc.subject dough en
dc.subject frozen en
dc.subject bread en
dc.subject quality en
dc.subject enzyme en
dc.title Using enzymes to improve frozen-dough bread quality en
dc.type Thesis en
dc.description.degree Master of Science en
dc.description.level Masters en
dc.description.department Department of Grain Science and Industry en
dc.description.advisor Charles E. Walker en
dc.subject.umi Agriculture, General (0473) en
dc.subject.umi Health Sciences, Nutrition (0570) en
dc.subject.umi Home Economics (0386) en
dc.date.published 2008 en
dc.date.graduationmonth May en


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search K-REx


Advanced Search

Browse

My Account

Statistics








Center for the

Advancement of Digital

Scholarship

118 Hale Library

Manhattan KS 66506


(785) 532-7444

cads@k-state.edu