Sensory Attributes of Bread as Influenced by Hydrocolloids, Frozen Storage of Bread Dough and Thawing Temperature

Author: Ishita Rajput, Pratibha Parihar, Rajendra Singh Thakur and Shiv Shanker Shukla

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Abstract

This study examines the sensory attributes of frozen dough bread, focusing on the influence of thawing temperature and storage duration. Taste, appearance, aroma, colour, texture, and overall acceptability were evaluated. Taste scores ranged from 4.5 to 9, with higher scores associated with the best thawing conditions. Appearance scores ranged from 5 to 9, favouring specific hydrocolloid concentrations. Aroma scores varied from 4.5 to 9, depending on storage conditions. Colour scores ranged from 4 to 8.5, showing the effect of additives on crust appearance. Texture scores ranged from 4.5 to 8.5, highlighting the role of hydrocolloids in improving bread texture. Overall acceptability scores ranged from 4.5 to 8.5, indicating the positive impact of guar gum and hydroxypropyl methyl cellulose (HPMC) on the quality of the bread. The findings suggest that hydrocolloids positively influence sensory attributes, with controlled thawing processes preserving crust and crumb characteristics. These results contribute to understanding how addition of hydrocolloids and storage conditions affect the sensory quality of frozen dough bread, offering insights for optimizing product development and consumer satisfaction

Keywords

Frozen, dough, sensory, thawing, hydrocolloid, crust, crumb

Conclusion

The sensory evaluation of developed breads highlights the significant impact of different level of both hydrocolloids and frozen storage time on taste, appearance, aroma, colour, texture, and overall acceptability. Based on all the analysis, it can be concluded that Guar Gum and HPMC had a significant positive linear effect; it means hydrocolloids improved sensory attributes, while frozen storage for long duration negatively impacted on all the studied sensory characteristics that is aligning with prior studies. Thawing at controlled temperature results better appearance, colour and texture while not significant for taste and aroma but preserved crust and crumb characteristics, enhancing overall acceptability. Overall acceptability of developed bread was influenced by different level of hydrocolloids and frozen storage duration. Bread developed with 1.5 g of Guar Gum and 1.5 g of HPMC, for fresh state of dough (0 day of frozen) was best combination for all the sensory attributes and mostly liked by sensory panel lists

References

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How to cite this article

Ishita Rajput, Pratibha Parihar, Rajendra Singh Thakur and Shiv Shanker Shukla (2024). Sensory Attributes of Bread as Influenced by Hydrocolloids, Frozen Storage of Bread Dough and Thawing Temperature. Biological Forum – An International Journal, 16(7): 260-265.