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Influence du procédé de congélation sur les levures et les propriétés techno-fonctionnelles des pâtes sucrées (type Kougelhopf)

Abstract : The frozen doughs are relatively stable and can be manufactured on an industrial scale, distributed and baked on demand at the point of sale or consumption (Bake-off). Freezing sweet dough induces a decrease in specific volume and an increase in fermentation time, these effects are due to two factors: lower production of CO2 (yeast viability) and losing capacity to retain gas (gluten network integrity). The loss of quality of frozen dough is accelerated during storage. This study focuses on the freezing and frozen storage effects on Kougelhopf sweet doughs. The aim of this work is to study the impact of freezing rate on microbiological, rheological, structural, and sensory properties of sweet doughs. The sweet doughs were frozen at different temperatures (-20°C, -30°C, -40°C and an immersion in liquid nitrogen) and stored at -40°C for 9 weeks. The main results obtained showed an impact of freezing rate and frozen storage duration on the frozen doughs intrinsic properties. This study shown the dependence of fermentation activity and integrity of the gluten network with freezing rate, which controls size and location of ice crystals resulting in research of a compromise between freezing rate nor too fast to reduce yeast viability, nor too slow to form large ice crystals that could perforate gluten network. Added the yeast amount is necessary only for frozen sweet doughs to be stored beyond 4 weeks, which improves the overall quality of Kougelhopf by compensating for yeast activity decrease during freezing and frozen storage
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Smaïl Meziani. Influence du procédé de congélation sur les levures et les propriétés techno-fonctionnelles des pâtes sucrées (type Kougelhopf). Alimentation et Nutrition. Institut National Polytechnique de Lorraine, 2011. Français. ⟨NNT : 2011INPL089N⟩. ⟨tel-01749521⟩



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