Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes

• Published in: Food science & technology 2011-04, Vol.44 (3), p.643-649
• Main Authors: Novotni, D., Ćurić, D., Galić, K., Škevin, D., Neđeral, S., Kraljić, K., Gabrić, D., Ježek, D.
• Format: Article
• Language: English
• Subjects: alcohols; bread dough; breads; firmness; frozen dough; Frozen storage; oxidation; Oxidative stability; oxygen; Packaging; packaging materials; Part-baked bread; permeability; Phenolics; polyethylene; pouches; storage time; texture
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2010.11.020

The influence of packaging barrier properties and frozen storage on phenolic and phytosterol content, oxidative stability and crumb texture of frozen dough, part-baked and fully baked frozen bread was investigated in comparison to conventionally produced bread. Samples were stored either in blue coloured high density polyethylene (PE-HD) or transparent polyester-polyethylene-ethylene-vinyl alcohol copolymer (PET-PE/EVAL/PE) pouches for 22 days at −18 °C. Packaging materials were different in oxygen permeability: 3.67 cm 3m −2day −1 bar −1 for PET-PE/EVAL/PE and 2080 cm 3m −2day −1 bar −1 for PE-HD material, which did not significantly change during storage. Total phenolic content and oxidative stability of bread samples decreased during storage depending on the process. Frozen dough bread had the lowest phenolics decrease and the highest oxidative stability. Total phenolic content and oxidative stability of frozen breads during 8 days were similar to conventional bread. The phenolics reduction was higher for samples stored in PET-PE/EVAL/PE laminate than in PE-HD packaging. Total sterol content did not significantly change during bread storage in investigated packaging and did not contribute to the oxidation. Bread firmness was affected only by the process and not by the storage time and packaging material.