Evaluation of the impact of additive combination on the quality of baguette and hamburger products made from frozen dough
Abstract
The article presents the effectiveness of a combination of additives, including Hydroxypropyl Methyl Cellulose (HPMC), Sodium Carboxymethyl Cellulose (CMC), Glucose Oxidase (GOX) enzyme, and trehalose in improving the quality of Baguette and Hamburger bread made from frozen dough. The efficiency of the additive combination was monitored through volume measurements and sensory evaluations of the bread products after 1 day, 1 month, and 2 months of frozen dough storage. The research results indicate that the application of the additive formula has significantly improved the volume of both Baguette and Hamburger bread. The Baguette bread product was evaluated by the sensory panel to have a better taste profile than the control sample, allowing for frozen dough bread product storage for up to 2 months. The additive combination improved the volume of Hamburger bread, although the sensory panel did not recognize a significant difference.
Moraref