Combined effects of hydrocolloids, frozen storage and thawing on proximate composition of frozen dough bread using response surface methodology

Abstract

Present study is about investigation of combined effects of hydrocolloids, frozen storage duration and thawing temperature on the proximate composition of frozen dough bread. Frozen dough bread formulations were prepared, varying hydrocolloid type, frozen storage duration, and thawing temperature. Proximate composition analysis revealed significant variations in moisture, fiber, ash, fat, carbohydrate, and protein content across experimental setups. In bread development, moisture ranged 36.87-43.43%, fiber 1.37-1.95%, ash 0.39-0.99%, fat 1.59-2.79%, carbohydrate 41.42-42.34%, and protein 9.72-17.92%. Hydrocolloids notably impacted fiber, ash, and carbohydrate content. Thawing temperature and storage time influenced moisture, protein, and carbohydrate levels. The study underscores the complex interplay between formulation components and freezing parameters in shaping bread composition, offering insights for quality control and optimization of bread production processes.