Effect of Gums Added in Making Frozen Dough on the Characteristics of Bread-making

냉동생지 제조시 검류의 첨가가 제빵특성에 미치는 영향

  • Lee, Jong-Min (Prais Croissant Co. Ltd) ;
  • Lee, Myung-Ku (Prais Croissant Co. Ltd) ;
  • Lee, Si-Kyung (Department of Appled Biology & Chemistry, KonKuk University) ;
  • Cho, Nam-Ji (Department of Baking Technology, Hyejeon College) ;
  • Kim, Sang-Moo (Faculty of Marine Biosciencs & Technology, Kangnung National University)
  • Published : 2001.04.30


This study was carried out to investigate the possibilities of using xanthangum, guargum and ${\kappa}-carrageenan$ as cryoprotectant by examining changes in water content, specific volume, and hardness of bread made from the doughs with gums at $-20^{\circ}C$ freezing chamber for 12 weeks. The specific volume of bread decreased with time. It decreased more sharply in the control. The bread with lowest specific volume had the highest value in the hardness. The bread with ${\kappa}-carrageenan$ showed the lowest value in the hardness. In the water-holding capacity of frozen dough, the bread with ${\kappa}-carrageenan$ had the highest value, and ${\kappa}-carrageenan$ was effective in the protection of the degradation in the quality of the frozen dough during the frozen storage. In the sensory evaluation, texture, color and appearance of the control and the breads with gums did not show the difference for 1 week, but the breads with gums showed the higher score than control in sensory characteristics in the frozen storage for 12 weeks. The bread with ${\kappa}-carrageenan$ showed the highest sensory score during the frozen storage. These results were summarized that ${\kappa}-carrageenan$ was most effective in the protection from the degradation of the quality of frozen dough during the frozen storage.


gums;${\kappa}-carrageenan$;frozen dough;bread