Hydrocolloids and Cryoprotectant used in Frozen Dough and Effect of Freezing on Yeast Survival and Dough Structure: A Review

Abstract

Advantages of freezing of dough are reduction of losses caused by aging of products. But freezing deteriorates the baking quality of frozen bread dough. These include gradual loss of the dough strength, reduced yeast activity and deterioration in the texture of the final product. The negative effects of freezing and defrosting of dough can be reduced by incorporating hydrocolloids in dough. Furthermore Biogenic ice nucleators, such as extracellular ice nucleators (ECINs) isolated from Erwinia herbicola, are a group of lipoglyco proteinsthat has been demonstrated to minimize the supercooling. Ice nucleation materials function as heterogeneous ice nucleators to minimize the supercooling of water. Mechanism of cryoprotective effects from extracellular ice nucleators was possibly that ECINs helped in preserving the viability of yeast cells during freeze/thaw cycles. At the end of this study we reviewed the ultrasound-assisted freezing; this method can improve the quality of frozen food without the need for additional additives. DOI: http://dx.doi.org/10.3126/ijls.v9i3.12439 International Journal of Life Sciences 9 (3): 2015; 1-7