STUDIES ON FROZEN DOUGHS .4. EFFECT OF SHORTENING SYSTEMS ON BAKING AND RHEOLOGICAL PROPERTIES

Effects of three types of shortening systems on baking and rheological properties of frozen doughs were studied. The first type included hyd rogenated canola oil (control) and canola oil. Type 2 included control , control + 5% (oil basis) lysolecithin, control + 5% calcium stearoyl lactylate (CSL), and control + 5% diacetyl tartaric acid esters of mo noglyceride (DATEM). Type 3 included control, water (40 and 60%) in co ntrol emulsion, and control (40 and 60%) in water emulsion. The amount of shortening in the dough formula was 10% (flour basis). Molded doug hs were prepared by a short-rime dough procedure and frozen at -20 deg rees C. After up to 10 weeks of frozen storage, the doughs were thawed , and replicate doughs were tested on the extensigraph and baked. Of t he shortening systems tested, CSL, DATEM, and the two oil in water (O/ W) emulsions produced a significant improvement in baking properties. The CSL and DATEM formulae resulted in significantly higher loaf volum es for the nonfrozen and one-day frozen dough treatments. There was no significant difference between these surfactants and the 40% O/W emul sion system after four weeks of frozen dough storage. Comparing all sh ortening systems after 10 weeks of frozen storage, the O/W emulsion sy stems were associated with the lowest final proof times and highest lo af volumes; gassing power was similar to that of the CSL and DATEM tre atments. Most notable was the observation that for the O/W emulsion tr eatments, the loaf volumes hardly decreased during the extended frozen storage period. Results of this study showed that the loss in breadma king potential of frozen doughs during storage can be mitigated by inc luding in the formula a shortening system specially formulated for fro zen doughs.