The role of propylene glycol alginate and sodium alginate in the quality of frozen dough

Abstract

The frozen dough market today in in-store supermarket bakeries as well as retail bakeries represents about 35% of the total bakery category in terms of tonnage. The overall quality of bread baked from frozen dough, however, deteriorates during storage at sub-zero temperatures. The objective of this research is to examine whether the inclusion of hydrocolloids in the dough formulation may overcome the problems associated with frozen storage such as lower volume and alteration of textural properties. Two types of hydrocolloids, i.e. propylene glycol alginate (PGA) and sodium alginate (SA) as well as their mixture were included in the dough formulation in order to modify the dough behaviour during frozen storage. Diacetyl tartaric acid esters of monoglycerides (DATEM) and sucrose ester (SE) were used as basis of comparisons, being the commonly employed dough additives. The dough properties as well as the baking performance (moisture content, volume, textures and crumb firming properties) of bread baked from frozen dough containing the hydrocolloids were analysed.