Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

Copyright © Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297

Szczepanik G. , Ptak K. , Iwański R. 2010. INFLUENCE OF THE CHEESE ADDITION ON PHYSICOCHEMICAL AND TEXTURAL CHANGES IN WHEAT BREAD DURING FROZEN STORAGE, EJPAU 13(1), #10.
Available Online: http://www.ejpau.media.pl/volume13/issue1/abs-10.html

ABSTRACT

The aim of this study was to determine the effect of
cheese addition on physicochemical and sensory changes in wheat bread, which
were observed during 3 months of frozen storage. Cheese was added at 1, 5 and
10% levels to dough. The samples, after baking, cooling and freezing, were kept
in the temperature of -25°C. The quailty of fresh bread and after 1, 2 and 3
months of frozen storage was estimated by determination of mass change, acidity,
hardness, cohesiveness, springness, resilience, gumminess, chewiness and sensory
evaluation.

Along with the increase of length of frozen storage
period, weight losses of the examined samples, irrespective of the quantity of
cheese addition, were increased. Whereas the presence of cheese in wheat bread
caused a higher level of acidity. In the organoleptic assesment fresh bread and
bread after 1 month of storage were obtained higher score, thus it can be classified
among the 1st class quality products. After 2 months of storage only the loaves
with 5% cheese were assigned to the 1st class in sensory analysis.

On the basis of results obtained it was found that the addition of
cheese resulted in the increase of hardness, cohesiveness, resilience, gumminess
and chewiness and the decrease of springiness. Comparing the change of texture
parameters of fresh and storing samples was affirmed the significant differences.
Only the samples of bread with 1% and 5% addition of cheese did not show the
essential change of hardness after whole their period the storage. The statistical
analyses showed that acidity of bread correlated with texture parameters, including
hardness and gumminess. It has been also found the high values of correlation
coefficients between gumminess and chewiness, cohesiveness and resilience, hardness
and gumminess/chewiness.

Key words: bread, frozen storage, chess, TPA.

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Grzegorz Szczepanik
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3, 71-459 Szczecin, Poland
email: gszczepanik@zut.edu.pl

Katarzyna Ptak
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3, 71-459 Szczecin, Poland

Robert Iwański
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3, 71-459 Szczecin, Poland

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Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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