Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage

Abstract

Hydrocolloids are widely used in the food industry due to their capacity to control both the rheology and texture of aqueous systems. Hydrocolloids have also been very useful as bread improvers in breadmaking due to their antistaling effect. Nevertheless, the effect of these compounds on partially baked frozen bread has not been studied. The purpose of this work was to evaluate the effect of different hydrocolloids (κ-carrageenan and hydroxypropylmethylcellulose, HPMC) on the fresh bread quality and staling of the partially baked frozen bread. Regarding fresh bread quality, HPMC increased the specific volume and moisture retention of the bread and reduced the water activity. In addition, textural studies revealed that addition of HPMC reduced the hardness of breadcrumb and inhibited the effect of the frozen storage on the bread staling. The overall results showed that the κ-carrageenan was not a good improver for the partially baked frozen bread.