Journal of Food Processing & Technology

Texture analyzer used for investigation flow properties of fresh and frozen dough

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Valentina Pavlova*1, Maria Papageorgiou2 and Stylianos Raphaelidies2

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

This research aimed to investigate flow properties of fresh and frozen dough by Texture analyzer. Texture analysers are
commonly used to investigate the mechanical response directly linked to the surface or the internal structure of materials.
In the food industry, these instruments are used in product development and in quality control. Freezing dough after its
preparation and storing it under frozen conditions until it is baked and consumed, is essential for commercial competitiveness,
quality, and safety of baked products produced for retail, food service, and in�?�store bakeries. During frozen storage, gradual
loss of dough strength has been attributed to decrease gluten cross-linking caused by ice recrystallization and redistribution of
the water provoked by a modification in the water binding capacity of dough constituents. However, the quality of the resulting
food product will not be the same as that produced with fresh dough. Axisymmetric squeeze flow with constant contact area
between the dough sample and plates was used to measured force, distance, and time. From these parameters velocity, biaxial
strain, stress, extensional viscosity was calculated. The experiments were done at constant strain rate of 1%, 4%, 7%, and 10%.
Results obtained shown viscoelastic properties of fresh and frozen dough.