• Jesús Enrique Gerardo-Rodríguez Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora 83000, México
  • Benjamín Ramírez-Wong Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora 83000, México
  • Patricia Isabel Torres-Chávez Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora 83000, México
  • Ana Irene Ledesma- Osuna Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora 83000, México
  • Elizabeth Carvajal-Millan Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Sonora, México
  • Jaime López-Cervantes Instituto Tecnológico de Sonora, CD Obregón, Sonora, México
  • Francisco Vásquez-Lara Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Sonora, México
  • María Irene Silvas-García Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora 83000, México


Palabras clave:

Part-baked bread, Part-baking time, Viscoelasticity, Bread volume


Rheological studies in food have shown chemical changes during their preparation process. In bread making, dough viscoelasticity studies reflect the chemical changes produced by the baking process, which in turn modifies bread volume. The aim of this research was to study the effect of the freezing rate, part-baking and storage time on the viscoelastic properties and specific volume of part-baked bread and the specific volume of bread completely baked. We prepared water-flour dough for viscoelastic evaluations. Formulated dough for part-baked bread was baked for 0, 3 or 6 min, frozen at two freezing rates: slow (0.15°C/min) or fast (1.45°C/min) and stored for 56 days. Every 14 days, par-baked bread frozen samples were thawed for rheological evaluations including: elastic moduli (G´), viscous moduli (G¨) and Tan δ. Another part of the thawed samples was re-baked (complete baked) to complete 10 min and the specific volume of bread was measured. We used a 3x2x5 factorial design experiment. An analysis of variance was carried out with 95% confidence level. The elastic moduli (G’) increased with part-baking time. Part-baking time decreased Tan δ, increasing the elasticity in dough and part-baked bread. Part-baking time decreased gelatinization temperature peak in all frozen storage time. A longer storage time resulted in an increase in the elasticity of dough and part-baked bread. The specific volume of bread increased with part-baking time, however, this parameter decreased with storage time.


Los datos de descargas todavía no están disponibles.


American Association of Cereal Chemists. 2000. Approved Methods of the AACC, 10th ed. 2000. (Vol. 1 y 2). Minnesota, USA.

Angioloni, A., Balestra, F., Pinnavaia, G. G. & Rosa, M. D. 2008. Small and large deformation tests for the evaluation of frozen dough viscoelastic behavior. Journal of Food Engineering 87 (4), 527–531.

Anon, M. C., LeBail, A. & Leon, A. E. 2004. Effect of freezing on dough ingredients. In Hui, Cornillon, Legarreta, Lim, Murrell, Nip (Eds.), Handbook of frozen foods. New York: Marcel Dekker.

Barcenas, M. E., Benedito, C. & Rosell, C. M. 2004. Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage. Food Hydrocolloids 18, 769–774.

Barcenas, M. E., Haros, M., Benedito, C. & Rosell, C. M. 2003. Effect of freezing and frozen storage on the staling of part-baked bread. Food Research International 36, 863–869.

Bhattacharya, M., Langstaff, T. M., & Berzonsky, W. A. 2003. Effect of frozen storage and freeze-thaw cycles on the rheological and baking properties of frozen doughs. Food Research. International 36, 365–372.

Boom, R. M. 2006. Microstructure formation and rheological behavior of dough under simple shear flow. Journal of Cereal Science 43, 183–197.

Correa, M. J., Añón, M. C., Pérez, G. T., & Ferrero, C. 2010. Effect of modified celluloses on dough rheology and microstructure. Food Research International 43, 780–787.

Dobraszczyk, B. J. & Morgenstern, M. P. 2003. Rheology and bread making process. Journal of Cereal Science 38, 229–245.

Edwards, N.M., Peressini, D., Dexter, J.E. & Mulvaney, S.J. 2001. Viscoelastic properties of durum wheat and common wheat dough of different strength. Rheological Acta 40, 142–153.

Georget, D., Belton M. R. & Peter, S. 2006. Effects of temperature and water content on the secondary structure of wheat gluten studied by FTIR spectroscopy. American Chemical Society, Washington, DC, USA.

Giannou, V., Tzia, C., & LeBail, A. 2005. Quality and safety of frozen bakery products. In Sun (Ed.), Handbook of frozen food processing and packaging. New York: Marcel Dekker.

Huang, W. N., Kim, Y. S., Li, X. Y. & Rayas-Duarte, P. 2008. Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature. Journal of Cereal Science 48, 639–646.

Kieffer, R., Wieser, H., Henderson, M.H. & Graveland, A. 1998. Correlations of the bread making performance of wheat flour with rheological measurements on a micro-scale. Journal of Cereal Science 27, 53–60.

Lee, C. C., Mulvaney, S. J. 2003. Dynamic viscoelastic and tensile properties of gluten and glutenin gels of common wheats of different strength. Journal of Agricultural and Food Chemistry 51, 2317–2327.

Leray, G., Oliete, B., Mezaize, S., Chevallier, S. & Lamballerie, M. 2010. Effects of freezing and frozen storage conditions on the rheological properties of different formulations of nonyeasted wheat and gluten-free bread dough. Journal of Food Engineering 100, 70–76.

Meziani, S., Jasniewski, J. Gaiani, C., Ioannou, I. Muller, J. M., Ghoul, M. & Desobry, S. 2011. Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough. Journal of Food Engineering 107, 358–365.

Peng, B., Li, Y., Ding, S. & Jun Yang J. 2017. Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose. Food Chemistry 233, 369–377.

Rahaman, T., Vasiljevic, T. & Ramachandran, L. 2016. Shear, heat and pH induced conformational changes of wheat gluten –Impact on antigenicity. Food Chemistry, 196, 180–188.

Ribotta, P. D., León A. E. & Añón, M. C. 2003. Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter. Food Research International 36, 357–363.

Ribotta, P. D., Perez, G. T., Leon, A. E., & Anon, M. C. 2004. Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough. Food Hydrocolloids 18, 305–313.

Rosell, C. M., Rojas, J. A. & Benedito de Barber, C. 2001. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids 15, 75–81.

Rouille, J., LeBail, A., & Courcoux, P. 2000. Influence of formulation and mixing conditions on bread making qualities of French frozen dough. Journal of food engineering 43, 197–203.

Salvador, A., Sanz, T. & Fiszman, S. M. 2006. Dynamic rheological characteristics of wheat flour–water doughs. Effect of adding NaCl, sucrose and yeast. Food Hydrocolloids 20, 780–786.

Selomulyo, V. O. & Zhou, W. 2007. Frozen bread dough: Effects of freezing storage and dough improvers. Journal of Cereal Science 45, 1–17.

Yi, J. & Kerr, W. L. 2009. Combined effects of freezing rate, storage temperature and time on bread dough and baking properties. Food Science and Technology 42, 1474–1483.

Zheng, H., Morgenstern, M. P., Campanella, O. H., Larsen, N. G. 2000. Rheological properties of dough during mechanical dough development. Journal of Cereal Science 32, 293–306.

Ziobro, R., Korus, J., Witczak, M. & Juszczak, L. 2012. Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread. Food Hydrocolloids 29, 68–74.




Cómo citar

Gerardo-Rodríguez, J. E., Ramírez-Wong, B., Torres-Chávez, P. I., Ledesma- Osuna, A. I., Carvajal-Millan, E., López-Cervantes, J., … Silvas-García, M. I. (2018). VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS. Biotecnia, 21(1), 68–78.



Artículos originales


Artículos más leídos del mismo autor/a

Artículos similares

1 2 3 4 5 6 7 8 9 10 11 12 13 14 > >> 

También puede Iniciar una búsqueda de similitud avanzada para este artículo.