Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

The influence of mono- and diacylglycerols esterified to mono- and diacetyltartaric acid (DATEM) and guar gum on dynamic rheological behaviour, starch gelatinization, microstructure and bread properties of frozen dough were analysed. The results obtained showed that the dough freezing and storage at −18 °C decreased the bread quality. The dough freezing and frozen storage provoked a decrease in the complex modulus (G∗) and the storage modulus (G′) showing a reduction in dough firmness and elasticity. Structural damage caused on dough ultra structure through frozen storage was observed by scanning electron microscopy. Starch gelatinization was affected by additives and by dough storage at −18 °C. DATEM and gum guar improved volume and texture of bread obtained from non-frozen and frozen dough, but neither DATEM nor gum guar could avoid the effect of dough frozen storage on the dynamic rheological parameters and microstructure damage.