Određivanje optimalnog režima zamrzavanja lisnatog peciva
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Aug 2, 2023
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U radu, koji je deo jedne od faza istraživanja u okviru doktorske disertacije, u cilju zadovoljenja trendova u pekarskoj proizvodnji ispitan je efekat šok zamrzavanja testa na tehnološke osobine lisnatog peciva. Ispitivan je uticaj ulaznih faktora (temperatura zamrzavanja tz i temperatura postignuta u središtu testanog komada tt) na fizičke parametre kvaliteta lisnatog peciva. Optimizacija procesa zamrzavanja izvršena je ispitivanjem izlaznih parametara kvaliteta (specifična zapremina, čvrstoća, skupljanje, eliptičnost, narastanje) lisnatog peciva od zamrznutog testa skladištenog na temperaturi -18°C 1, 7 i 30 dana. Tokom zamrzavanja testanih komada praćena je dinamika promene temperature od početka zamrzavanja do postizanja željene temperature u središtu testa. Na bazi rezultata istraživanja primenom funkcije poželjnosti izvršena je optimizacija temperature zamrzavanja (-25, -30 i -35°C) i temperature u središtu testanog komada (-10, -15 i -20°C). Zamrzavanje lisnatog testa na temperaturi -35°C do postizanja -10°C u središtu testanog komada je optimalni i najkraći režim zamrzavanja (19 min), sa najmanjim negativnim efektom na fizičke parametre kvaliteta lisnatog peciva.
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SELAKOVIĆ, Anastasija.
Određivanje optimalnog režima zamrzavanja lisnatog peciva.
Zbornik Međunarodnog kongresa o procesnoj industriji – Procesing, [S.l.], v. 36, n. 1, p. 190, aug. 2023.
Dostupno na: <https://izdanja.smeits.rs/index.php/ptk/article/view/6908>. Datum pristupa: 22 mar. 2025
Sekcija
Procesne tehnologije
Reference
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[6] Yi J, Kerr W.L. Combined effects of dough freezing and storage conditions on bread quality factors. Journal of Food Engineering, 2009a; 93(4):495-501.
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[8] Adams V, Ragaee S, M.Abdel-Aal E-S. Impact of wheat fiber on frozen dough shelf life and bread quality. Cereal Chemistry, 2015; 92(4):370-377.
[9] Luo W, Sun D-W, Zhu Z, Wang Q-J. Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality-A review of effective methods. Trends in Food Science &Technology, 2018; 72:25-33.
[10] Zhu Z, Zhou Q, Sun D-W. Measuring and controlling ice crystallization in frozen foods: A review of recent developments. Trends in Food Science&Technology, 2019; 90:13-25.
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[15] Le-Bail A, Havet M, Pasco M. Influence of the freezing rate and of storage duration on the gassing power of frozen bread dough. International Congress of Refrigeration. Nantes, France, 1998, 16-18.
[16] Lu W, Grant LA. Effects of prolonged storage at freezing temperatures on starch and baking quality of frozen doughs. Cereal Chemistry, 1999; 76:656-662.
[17] Rouille J, Le-Bail A, Coucoux P. Influence of formulation and mixing conditions on breadmaking qualities of French frozen dough. Journal of Food Engineering, 2000; 43:197-203.
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[19] Nemeth LJ, Paulley FG, Preston KR. Effects of ingredients and processing conditions on the frozen dough bread quality of Canada Western red spring wheat flour during prolonged storage. Food Research Internation, 1996; 29:609-616.
[20] Sahlstrǿm S, Nielsen AO, Faergestad EM, Lea P, Park WJ, Ellekjaer MR. Effect of dough processing conditions and DATEM on Norwegian hearth bread prepared from frozen dough. Cereal Chemistry, 1999; 76:38-44.
[21] Šimurina O, Filipčev B. Zamrzavanje u pekarskoj industriji. Monografija, Naučni institut za prehrambene tehnologije, Novi Sad, 2012. (in Serbian)
[22] Brack G, Hanneforth U. Herstellung von Tiefgefroren Teiglingen aus Hefefeinteigen. Getrude Mehl und Brot, 1991; 45:309-315.
[23] Zounis S, Quail KJ, Wootton M, Dickson MR. Studying frozen dough structure using low-temperature scanning electron microscopy. Journal Cereal Science, 2002; 35(2):135-147.
[24] Esselink EFJ, Henrie VA, Maliepaard M, John PM, Duynhoven V. Long-term storage effect in frozen dough by spectroscopy and microscopy. Cereal Chemistry, 2003; 80:396-403.
[25] Phimolsiripol Y, Siripatrawan U, Tulyathan V, Cleland DJ. Effects of freezing and temperature fluctuations during frozen storage and frozen dough and bread quality. Journal of Food Engineering, 2008; 84(1):48-56.
[26] Albrecht T, Ehrlinger HG, Schild E, Willeke E. Priručnik o pekarstvu i slastičarstvu teorija i praksa, Tim Zip d.o.o., Zagreb, 2010. (in Croatian)
[27] Silow C, Zannini E, Axel C, Lynch KM, Arendt EK. Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content. Food Research International, 2016; 89:330–337.
[28] Šoronja Simović D. Uticaj sastava masne faze margarina na fizičke osobine i kvalitet peciva od laminiranog testa. Doktorska disertacija, Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad, 2009. (in Serbian)
[29] McGill EA. A closer look at bakery fats. Peerless Food Products, 1981; 2-20.
[30] Ban C, Yoon S, Han J, Kim SO, Han JS, Lim S, Choi YJ. Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality. LWT-Food Science and Technology, 2016; 73:219-225.
[31] Leray G, Oliete B, Mezaize S, Chevallier S, de Lamballerie M. Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough. Journal of Food Engeneering, 2010; 100(1):70-76.
[32] Wickramarachchi KS, Sissons MJ, Cauvain SP. Puff pastry and trends in fat reduction: An update. International Journal of Food Science and Technology, 2015; 50: 1065–1075.
[33] Magaña-Barajas E, Ramíres-Wong B, Torres-Chavez PI, Sánches-Machado I, López-Cervantes J. Changes in protein solubilita, fermentative capacity, viscoelasticity and breadmaking of frozen dogh. African Journal of Biotechnology, 2014; 13(20):2058-2071.
[34] Angioloni A, Collar C. Gel, dough and fibre enriched fresh breads: relationships between quality features and staling kinetics. Journal of Food Engineering, 2009; 91(4):526-532.
[35] Leung HK, Maltlock JP, Meyer RS, Morad MM. Storage Stability of a Puff Pastry Dough with Reduced Water Activity. Journal of Food Science, 1984; 49(6):1405-1409.
[36] Kremić M. Uticaj uslova zamrzavanja i čuvanja kvasnog peciva na kvalitet gotovog proizvoda. Magistarski rad, Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad, 1989. (in Serbian)
[37] Omedi OJ, Huang W, Zhang B, Li Z, Zheng J. Advances in presentday frozen dough technology and its improver and novel biotech ingredients development trends—A review. Cereal Chemistry, 2019; 96:34–56.
[38] Silvas-García MI, Ramírez-Wong B, Torres-Chávez PI, Carvajal-Millan E, Barrón-Hoyos, JM, Bello-Pérez LA, Quintero-Ramos A. Effect of freezing rate and storage time on gluten protein solubility, and dough and bread properties. Journal of food process engineering, 2014; 37:237–247.
[39] Inoue Y, Sapirstein HD, Takayanagi S, Bushuk W. Studies on frozen doughs. III. Some Factors Involved in Dough Weakening During Frozen Storage and Thaw-Freeze Cycles. Cereal Chemistry, 1994; 71:118-121.
[40] Ribotta PD, León AE, Añόn MC. Effects of freezing and frozen storage of doughs on bread quality. Journal of Agricultural and Food Chemistry, 2001; 49:913-9189.
[41] Bárcenas ME, Haros M, Benedito C, Rosell CM. Effect of freezing and frozen storage on the staling of part-baked bread. Food Research International, 2003; 36:863-869.
[42] Dodić J. Optimizacija tehnološkog postupka kvasnog testa za zamrznute pekarske proizvode. Doktorska disertacija, Tehnološki fakultet, Univerzitet u Novom Sadu, 2007. (in Serbian)
[2] Šamšalović S. Tehnologija hlađenja i smrzavanja hrane. Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije, Beograd, 1994. (in Serbian)
[3] Kovačević M. Praktično pekarstvo. Progres, Novi Sad, 2011. (in Serbian)
[4] Friberg B. The professional pastry chef: fundamentals of baking and pastry. 4th Ed: John Wiley & Sons, 2002. Inc., New York, 539-603.
[5] Kontogiorgos V, Goff H.D. Calorimetric and microstructural investigation of frozen hydrated gluten. Food Biophysics, 2006; 1(4):202-215.
[6] Yi J, Kerr W.L. Combined effects of dough freezing and storage conditions on bread quality factors. Journal of Food Engineering, 2009a; 93(4):495-501.
[7] Yi J, Kerr W.L. Combined effects of freezing rate, storage temperature and time on bread dough and baking properties. LWT - Food Science and Technology, 2009b; 42(9):1474-1483.
[8] Adams V, Ragaee S, M.Abdel-Aal E-S. Impact of wheat fiber on frozen dough shelf life and bread quality. Cereal Chemistry, 2015; 92(4):370-377.
[9] Luo W, Sun D-W, Zhu Z, Wang Q-J. Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality-A review of effective methods. Trends in Food Science &Technology, 2018; 72:25-33.
[10] Zhu Z, Zhou Q, Sun D-W. Measuring and controlling ice crystallization in frozen foods: A review of recent developments. Trends in Food Science&Technology, 2019; 90:13-25.
[11] Mazur P, Schmidt JJ. Interactions of cooling velocity, temperature and warming velocity on the survival of frozen and thawed yeast. Cryobiology 1968; 5:1-17.
[12] Varriano-Marston E, Hsu KH, Mahdi J. Rheological and structural changes in frozen dough. Baker´s Digest, 1980; 54:32-34.
[13] Inoue Y, Bushuk W. Studies on frozen doughs. I. Effects of frozen storage and freeze-thaw cycles on baking rheological properties. Cereal Chemistry, 1991; 68:627–631.
[14] Neyreneuf O, Delpuech B. Freezing experiments on yeasted dough slabs. Effects of cryogenic temperatures on the baking performance. Cereal Chemistry, 1993; 70:109-111.
[15] Le-Bail A, Havet M, Pasco M. Influence of the freezing rate and of storage duration on the gassing power of frozen bread dough. International Congress of Refrigeration. Nantes, France, 1998, 16-18.
[16] Lu W, Grant LA. Effects of prolonged storage at freezing temperatures on starch and baking quality of frozen doughs. Cereal Chemistry, 1999; 76:656-662.
[17] Rouille J, Le-Bail A, Coucoux P. Influence of formulation and mixing conditions on breadmaking qualities of French frozen dough. Journal of Food Engineering, 2000; 43:197-203.
[18] Brümmer JM, Morgenstern G. Gefrostete Teiglinge (Basis: Wasserware): Kneten-Gären-Frosten. Getreide Mehl und Brot, 1990; 44:220-221.
[19] Nemeth LJ, Paulley FG, Preston KR. Effects of ingredients and processing conditions on the frozen dough bread quality of Canada Western red spring wheat flour during prolonged storage. Food Research Internation, 1996; 29:609-616.
[20] Sahlstrǿm S, Nielsen AO, Faergestad EM, Lea P, Park WJ, Ellekjaer MR. Effect of dough processing conditions and DATEM on Norwegian hearth bread prepared from frozen dough. Cereal Chemistry, 1999; 76:38-44.
[21] Šimurina O, Filipčev B. Zamrzavanje u pekarskoj industriji. Monografija, Naučni institut za prehrambene tehnologije, Novi Sad, 2012. (in Serbian)
[22] Brack G, Hanneforth U. Herstellung von Tiefgefroren Teiglingen aus Hefefeinteigen. Getrude Mehl und Brot, 1991; 45:309-315.
[23] Zounis S, Quail KJ, Wootton M, Dickson MR. Studying frozen dough structure using low-temperature scanning electron microscopy. Journal Cereal Science, 2002; 35(2):135-147.
[24] Esselink EFJ, Henrie VA, Maliepaard M, John PM, Duynhoven V. Long-term storage effect in frozen dough by spectroscopy and microscopy. Cereal Chemistry, 2003; 80:396-403.
[25] Phimolsiripol Y, Siripatrawan U, Tulyathan V, Cleland DJ. Effects of freezing and temperature fluctuations during frozen storage and frozen dough and bread quality. Journal of Food Engineering, 2008; 84(1):48-56.
[26] Albrecht T, Ehrlinger HG, Schild E, Willeke E. Priručnik o pekarstvu i slastičarstvu teorija i praksa, Tim Zip d.o.o., Zagreb, 2010. (in Croatian)
[27] Silow C, Zannini E, Axel C, Lynch KM, Arendt EK. Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content. Food Research International, 2016; 89:330–337.
[28] Šoronja Simović D. Uticaj sastava masne faze margarina na fizičke osobine i kvalitet peciva od laminiranog testa. Doktorska disertacija, Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad, 2009. (in Serbian)
[29] McGill EA. A closer look at bakery fats. Peerless Food Products, 1981; 2-20.
[30] Ban C, Yoon S, Han J, Kim SO, Han JS, Lim S, Choi YJ. Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality. LWT-Food Science and Technology, 2016; 73:219-225.
[31] Leray G, Oliete B, Mezaize S, Chevallier S, de Lamballerie M. Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough. Journal of Food Engeneering, 2010; 100(1):70-76.
[32] Wickramarachchi KS, Sissons MJ, Cauvain SP. Puff pastry and trends in fat reduction: An update. International Journal of Food Science and Technology, 2015; 50: 1065–1075.
[33] Magaña-Barajas E, Ramíres-Wong B, Torres-Chavez PI, Sánches-Machado I, López-Cervantes J. Changes in protein solubilita, fermentative capacity, viscoelasticity and breadmaking of frozen dogh. African Journal of Biotechnology, 2014; 13(20):2058-2071.
[34] Angioloni A, Collar C. Gel, dough and fibre enriched fresh breads: relationships between quality features and staling kinetics. Journal of Food Engineering, 2009; 91(4):526-532.
[35] Leung HK, Maltlock JP, Meyer RS, Morad MM. Storage Stability of a Puff Pastry Dough with Reduced Water Activity. Journal of Food Science, 1984; 49(6):1405-1409.
[36] Kremić M. Uticaj uslova zamrzavanja i čuvanja kvasnog peciva na kvalitet gotovog proizvoda. Magistarski rad, Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad, 1989. (in Serbian)
[37] Omedi OJ, Huang W, Zhang B, Li Z, Zheng J. Advances in presentday frozen dough technology and its improver and novel biotech ingredients development trends—A review. Cereal Chemistry, 2019; 96:34–56.
[38] Silvas-García MI, Ramírez-Wong B, Torres-Chávez PI, Carvajal-Millan E, Barrón-Hoyos, JM, Bello-Pérez LA, Quintero-Ramos A. Effect of freezing rate and storage time on gluten protein solubility, and dough and bread properties. Journal of food process engineering, 2014; 37:237–247.
[39] Inoue Y, Sapirstein HD, Takayanagi S, Bushuk W. Studies on frozen doughs. III. Some Factors Involved in Dough Weakening During Frozen Storage and Thaw-Freeze Cycles. Cereal Chemistry, 1994; 71:118-121.
[40] Ribotta PD, León AE, Añόn MC. Effects of freezing and frozen storage of doughs on bread quality. Journal of Agricultural and Food Chemistry, 2001; 49:913-9189.
[41] Bárcenas ME, Haros M, Benedito C, Rosell CM. Effect of freezing and frozen storage on the staling of part-baked bread. Food Research International, 2003; 36:863-869.
[42] Dodić J. Optimizacija tehnološkog postupka kvasnog testa za zamrznute pekarske proizvode. Doktorska disertacija, Tehnološki fakultet, Univerzitet u Novom Sadu, 2007. (in Serbian)