Effect of Special Oil on Baking Quality of Frozen Dough Bread

doi:10.7506/spkx1002-6630-201013027

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13): 114-117.doi: 10.7506/spkx1002-6630-201013027

• Basic Research • Previous Articles Next Articles

Effect of Special Oil on Baking Quality of Frozen Dough Bread

GE Rui-hong1 WU Wen-min1 WANG De-zhi2 MA Chuan-guo2,*

1. Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board, Malaysian Palm Oil Board, Shanghai 201108,
China 2. College of Food Science and Technology, Henan University of Technology, Zhengzhou 450052, China

Received:2009-11-25 Revised:2010-03-30 Online:2010-07-01 Published:2010-12-29
Contact: MA Chuan-guo E-mail:geruihong@126.com

Abstract

Abstract:

The special oil based on palm oil and soybean oil was used in frozen dough bread. The effect of this special palm-based oil on the rheological characteristics and baking quality of frozen dough bread was investigated. Frozen dough bread with the addition of this special oil exhibited larger specific volume, delicate texture and good quality. This special oil effectively improved the gel strength and extensibility of frozen dough bread, delayed baking quality deterioration during refrigerated storage, and provided good effect on delaying aging of bread. The optimal amount of this special oil in frozen dough bread was 6% of flour weight.

Key words: special oil, palm oil, soybean oil, frozen dough bread, rheological characteristics, specific volume, anti-aging

CLC Number:

TS225.6

GE Rui-hong1 WU Wen-min1 WANG De-zhi2 MA Chuan-guo2,*. Effect of Special Oil on Baking Quality of Frozen Dough Bread[J]. FOOD SCIENCE, 2010, 31(13): 114-117 https://doi.org/10.7506/spkx1002-6630-201013027

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Effect of Special Oil on Baking Quality of Frozen Dough Bread

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