Solubility of Part-Baked Bread Gluten Protein During Frozen Storage
DOI:
https://doi.org/10.54167/tch.v19iEspecial.2030Keywords:
gluten network, free thiol, protein denaturalization, freezing, part-baked breadAbstract
This study investigates how freezing rate and part-baking time affect the solubility of gluten proteins in bread, aiming to improve production in the frozen bakery industry. Bread samples were part-baked for 3 and 6 min, frozen at either slow (0.15 °C/min) or fast (1.45 °C/min) rates and stored at -20 °C for up to 56 days. Every 14 days, samples were analyzed to measure the solubility of low and high molecular weight glutenin (LMW-GLU and HMW-GLU), gliadins, and free thiol content. Statistical analysis (ANOVA) revealed that part-baking time, freezing rate, and frozen storage time significantly influenced protein behavior (P < 0.01). LMW-GLU solubility decreased 71.2 % with longer part-baking and frozen storage, while HMW-GLU levels increased 1.5 % under the same conditions, indicating protein aggregation. Free thiol content decreased 14.5 % (0.35 mol SH/g protein), with longer part-baking but was better retained with fast freezing rate. Overall, fast freezing proved to be more effective at preserving protein and bread quality, offering valuable insights for optimizing industrial frozen bread production processes.
DOI: https://doi.org/10.54167/tch.v19iEspecial.2030
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