Shelf Life and Stability Study of Frozen Dough Bread by the Use of Different Hydrophillic Gums

Abstract

The main objective of this work was to determine the influence of different hydrophilic gums on the stability and shelf life of bread dough during frozen storage. Bread dough containing different level of hydrophilic guns were submitted to mechanical freezing at -18° C and stored frozen for up to 60 days. Two types of hydrophilic gums in different combination were tested: for specific loaf volume of breads made from frozen dough and for its shelf life study by measuring its moisture level at 3, 24, 48, 72 and 96 hrs after baking of frozen dough bread. Specific loaf volume was significantly affected by the hydrophilic gums, Arabic gums showed better effect than CMC. Frozen storage of the dough negatively affected the specific loaf volume of the bread. The addition of 3% Arabic Gum had a beneficial effect on the specific loaf volume and moisture contents of the frozen dough bread.