Po a ina s o® Scien i ic Jou nal o Food Indus y
Volume 8 201 No. 1/2014
INTRODUCTION
The baking indus y is cons an ly ying o o e bene i s
o consume s, including eshly baked b eads. The
pa ially baked ozen p ocess p o ides con ol o e he
p ocesses ha a e pa ial baking, eezing and s o ing o
bake y p oduc s and e-baking a he poin o sale o be o e
selling o he end use (Ška a e al., 2013).
The edis ibu ion o wa e and ice ec ys alliza ion in
dough du ing ozen s o age leads o changes in he
a angemen and s uc u e o amylopec in and amylose
molecules. O he changes occu du ing s a ch
gela iniza ion and e og ada ion.
The longe dough emains in ozen condi ions, he mo e
p onounced he deg ee o s a ch e og ada ion. B ead
made om ozen dough also exhibi s as e s a ch
e og ada ion on low empe a u e (4 °C) s o age in
compa ison o b ead made om non- ozen dough, causing
an inc ease in b ead i mness (Ribo a e al., 2001, 2003;
Selomulyo and Zhou, 2007).
The in luence o ozen s o age on b ead dough and
b ead a ec s g adual loss o he dough s eng h which is
ela ed o dec ease he e en ion capaci y o CO2 and
longe e men a ion ime and i also educe yeas ac i i y.
F ozen s o age a ec s he quali y o he inal p oduc by
lowe ing o loa olume and de e io a ion in he ex u e o
he inal p oduc (Selomulyo and Zhou, 2007).
Hyd ocolloids a e used in ood p oduc s o modi y hei
ex u e, con ol wa e mobili y, imp o e mois u e e en ion
and obse e o e all p oduc quali y du ing s o age
(Linden and Lo ien , 1999). Hyd ocolloids ha e a neu al
a oma and as e he eby la ou and all ecipe componen s
a e able o e lec in he as e o he p oduc (Kohajdo á
e al., 2009). Hyd ocolloids a ec he baking pe o mance
o dough and also he shel li e o s o ed b ead (A me o
and Colla , 1998; Da idou e al., 1996; Selomulyo and
Zhou, 2007). Hyd ocolloids a e able o in luence
gela iniza ion, mel ing, agmen a ion and e og ada ion
p ocesses o s a ch (Fan a and Ch is ianson, 1996).
When used in small quan i ies (10 g.kg-1) in dough,
hyd ocolloids a e expec ed o inc ease wa e e en ion and
loa olume, as well as o dec ease i mness and s a ch
e og ada ion (Colla e al., 1999; Kohajdo á e al.,
2009). The addi ion o hyd ocolloids in o ozen p oduc s
can p o ide s abili y du ing eeze- haw cycles and help o
minimize he nega i e e ec s o eezing and ozen
s o age on s a ch-based p oduc s (Fe e o e al., 1993). I
also dec eases wa e ac i i y due o he compe i ion o
wa e by he hyd ocolloids wi h he b ead polyme s like
p o ein and s a ch (Selomulyo and Zhou, 2007; Schi aldi
e al., 1996).
Gua gum is commonly used o imp o e ecipe ole ance
and mixing. Gums, like gua gum a e able o ex end he
shel li e o p oduc s due o mois u e e en ion and hus
p e en syne esis in ozen oods and pie illings (Maie e
al., 1993; Selomulyo and Zhou, 2007). P oduc s we e
achie ed wi h less desi able p ope ies compa ed wi h
con ol samples because i lowe s he speci ic po osi y and
olume o b ead and c ea es a ubbe y c us wi h low c us
hickness (Mandala, 2005). Me le and Seibel (1993,
1995) and Ribo a, e al., (2001) ound ha gua gum in
ozen dough made a b ead wi h mo e open c umb
s uc u e wi h highe pe cen age o gas cells and highe
olume unlike p oduc s wi hou added gua gum. This
esul was subs an ia ed by Ribo a, e al., (2004), who
Po a ina s o, ol. 8, 2014, no. 1, p. 201-206
doi:10.5219/377
Recei ed: 6 May 2014. Accep ed: 12 May 2014.
A ailable online: 28 July 2014 a www.po a ina s o.com
© 2014 Po a ina s o. All igh s ese ed.
ISSN 1337-0960 (online)
THE INFLUENCE OF GUAR GUM ON TEXTURAL AND SENSORY
PROPERTIES OF ROLLS MADE FROM SEMI-FINISHED FROZEN PRODUCTS
Pa lína Boudo á Peči o á, Vlas imil Kubáň, Jiří Mlček, Tünde Ju íko á, Š e an Balla,
Jiří Socho , Mojmí Ba oň
ABSTRACT
Tex u al and senso y p ope ies o olls p oduced om semi- inished ozen p oduc s wi h addi ions o gua gum we e
assessed. A comme cial whea lou T 512, ing edien s such as yeas Saccha omyces ce e isiae, apeseed oil, sodium
chlo ide we e used o p epa ing dough and inal p oduc s. Gua gum and comme cial addi i e T ial RC2 we e used as
addi i es o p oduc ion. The ex u al p ope ies o olls we e measu ed by a TA-XT Plus Tex u e Analyze . All samples
we e e alua ed by selec ed assesso s. A i e-poin hedonic scale was used o e alua ion cha ac e is ics such as as e,
pliancy, ex u e, po osi y, s ickiness, gumminess, c ispness and quali y. The ob ained da a showed nonsigni ican di e ence
in mois u e o olls a e baking and 3 days a e baking. Con ol sample o olls had highe i mness in compa ison o o he
samples wi h gua gum a e baking. Samples o olls wi h highe addi ion o gua gum (10 g.kg-1 and 15 g.kg-1) had less
i mness in compa ison o con ol sample and sample wi h 5 g.kg-1 o gua gum. Senso y analysis showed negligible
di e ences among all samples in moni o ed cha ac e is ics. Senso y assesso s e alua ed all samples as iden ical. Inc eased
addi ion o gua gum in olls led o he ex ension o shel li e (lowe i mness) a unchanged senso y p ope ies o he olls.
Keywo ds: gua gum; oll; senso y analysis; ex u e
Po a ina s o® Scien i ic Jou nal o Food Indus y
Volume 8 202 No. 1/2014
obse ed ha gua gum imp o ed he olume and ex u e
o b ead made om ozen dough ozen o 60 days, bu
he nega i e e ec o ozen dough s o age on he dynamic
heological pa ame e s and mic os uc u al damage was
no a oided.
Objec i e o his pape is o p esen an analysis o he
in luence o gua gum on ex u al and senso y p ope ies
o olls made om semi- inished ozen p oduc s.
MATERIAL AND METHODOLOGY
Ma e ials
Dough samples we e p epa ed om whea lou (Mills
Koje ín, Koje ín, Czech Republic, g ound T 512, mois u e
13.5%; ash 0.55%; glu en 34.1% as an amoun o we
glu en in DM; alling numbe 296 s; P 71 mm H2O; L 105
mm; P/L 0.68, W - 21.8 mJ; Ie - 49.9%;). Al eog aph
analysis (Chopin - T ipe e & Renauld, F ance) was
used o de e mina ion o basic cha ac e is ics acco ding
o he me hods ISO 5530-4 (2002). Yeas
Saccha omyces ce e isiae (Uni e m, Pani e m, We ne,
Ge many), apeseed oil (Rosa ma ke , K oměříž, Czech
Republic) and sodium chlo ide (wi hou iodine,
an i-caking agen E 535 sodium e ocyanide (Soli a y
T ade, P ešo , Slo akia) we e used. Comme cial addi i e
o he p oduc ion o lea ened dough in ended o eezing
T ial RC2 (I ca S. .l., Galla a e, I aly, whea lou , mal ed
whea lou , mono- and diglyce ides o a y acids
wi h a a ic acid ace al, α-amylase, asco bic acid
emulsi ie ) and addi i e gua gum (Sigma-Ald ich,
S einheim, Ge many; mois u e 12%, p o ein max. 4.5%,
ibe max. 2%, a max. 0.6%, ash max. 1.5%, a senic
max. 3.0 ppm, hea y me als max. 20.0 ppm, lead max.
5.0 ppm) we e used.
Me hodologies
P epa a ion semi- inished ozen p oduc s
All samples we e p epa ed om 1500 g.kg-1 whea lou
(T512), 60 g.kg-1 o yeas , 60 g.kg-1 o oil, 750 g.kg-1 o
wa e , 22.5 g.kg-1 o sal , 22.5 g.kg-1 o T ial RC2 and
indi idual amoun o gua gum (con ol p oduc -wi hou
addi ion o gua gum (0 g.kg-1) and samples wi h 5, 10 and
15 g.kg-1 o gua gum, espec i ely). The dough samples
we e mixed in a spi al machine (ALBA, Hořo ice, Czech
Republic) o 8 min (4 min slow mix, hen 4 min as mix).
Oil was added g adually in he p epa ed dough. The dough
samples we e le o ise o 10 min in en i onmen o
bake y a empe a u e 30 °C. A e ha , he dough samples
we e di ided in o pieces (60 g) in he di ide (Klonek
maxRED/36), le o ise o 5 min and shaped on he oll
machine (T-682.0, bo h om ARTHOS, Újezd u
Mohelnice, Czech Republic). The pieces o he dough
we e pu in o he ug on a baking ay and le o ise o
45 min a a empe a u e o 40 °C and a a humidi y o 80%
in he p oo e (KA-E1V, Ko n eil, Čejč, Czech Republic).
They we e baked o 4 min a a empe a u e 245 °C and
4 min a 250 °C. The semi- inished p oduc s we e le o
cool down in en i onmen o bake y o 20 min, pu on a
anspo ay and ga e in o he eeze ( empe a u e
-22 °C, MTH, Foj ách, Velký Ořecho , Czech Republic).
They we e so ed and packed in a eezing chambe
en i onmen o special PE bags used o he s o age o
ozen semi- inished ozen p oduc s o p e en hem om
eeze d ying o wa e om he dough and p e en hem
om damage glu en ne wo k. They we e labeled and
s o ed in a s o age eeze o 48 hou s.
Baking o semi- inished ozen p oduc s
Semi- inished ozen p oduc s we e aken ou om PE
bags, le o s and o 30 min in en i onmen o bake y and
baked in a Ro omax o a y gas u nace (Ko n eil, Čejč,
Czech Republic) o 1 min a a empe a u e 280 °C and
3 min a a empe a u e 260 °C.
Chemical and senso y analysis o olls a e baking and
3 days a e baking
Mois u e o olls was de e mined acco ding o
ISO 712 (1998). Each sample was measu ed i e imes
and all measu emen s we e epea ed wice. All samples
we e e alua ed by „15 selec ed assesso s“ (employees o
bake y Topek, Topolná, Czech Republic) ained
acco ding o ISO 8586-1 (1993). The samples (sample A
wi hou gua gum, samples B - D wi h 5, 10 and 15 g.kg-1
gua gum) we e coded and se ed anonymously a oom
empe a u e (25 ±1 °C). A i e-poin hedonic scale was
used o he as e, pliancy, ex u e, po osi y, s ickiness,
gumminess, c ispness and quali y.
Tex u e analysis o olls a e baking and 3 days a e
baking
The ex u e o he olls was e alua ed by a TA-XT Plus
Tex u e Analyze (O.K. SERVIS BioP o, P ague, Czech
Republic), and conduc ing a ”measu e o ce in
comp ession” es wi h an AACC 36 mm cylinde p obe
wi h adius (P/36R) using 5 kg load cell. The olls we e
di ided in o i e slices o 25 mm hick and subjec ed o
ex u e analysis a e baking and 3 days a e baking. The
olls we e kep in plas ic bags a oom empe a u e o
h ee days. The analyze was se a a ” e u n o s a ’
cycle”, a p e- es speed o 1 mm.s-1, a es speed o
1.7 mm.s-1, a pos - es speed 10.0 mm.s-1 and a dis ance o
10 mm. Fi mness F - powe which is necessa y o
achie emen o de o ma ion o pene a ion o he p oduc
(ini ial s eng h), Fi mness A - o al o ce which is
necessa y o de o ma ion ( o al s eng h) we e measu ed
in duplica e.
S a is ical da a analysis
The esul s o he basic chemical analyses (mois u e), he
ex u e and he senso y analyses we e s a is ically
e alua ed by STATISTICA CZ (S a so , Inc., Tulsa,
USA), e . 9.1. The esul s o senso y analyses we e
s a is ically e alua ed by means o non-pa ame ic analysis
o a iance (K uskal-Wallis es ), F iedman es (Ag es i,
1984). Di e ences had o achie e P 0.05 o show
signi icance in all cases.
RESULTS AND DISCUSSION
Chemical and ex u al analysis o olls a e baking
and 3 days a e baking
Insigni ican di e ences we e ound among indi idual
samples in mois u e o olls a e baking and 3 days a e
baking (P >0.05). Addi ions o gua gum did no in luence
mois u e o olls, bu i dec eased wi hin h ee days as can
be seen in Table 1.
Po a ina s o® Scien i ic Jou nal o Food Indus y
Volume 8 203 No. 1/2014
Ou esul s a e in ag eemen wi h au ho s Ribo a, e al.,
(2001, 2003) and Selomulyo and Zhou (2007) who ind
ha b ead made om ozen dough exhibi s as e s a ch
e og ada ion, bu hey a e in disag eemen wi h hose o
Maie , e al., (1993) who s a ed ha gua gum is used o
ex end he shel li e o p oduc s h ough mois u e
e en ion. Figu e 1 showed ha samples o olls wi h
addi ions o gua gum (5-15 g.kg-1) had less i mness (A,
F) in compa ison o con ol sample o olls a e baking.
3. days a e baking, con ol sample o olls and sample
wi h he lowes addi ion o gua gum had highe i mness
(A, F) in compa ison o samples o olls wi h highe
addi ion o gua gum (10 g.kg-1 and 15 g.kg-1) (Figu e 2).
This ag ee wi h he s a emen ha gua gum imp o ed he
olume and ex u e o b ead made om ozen dough
(Ribo a e al., 2004) and wi h he indings ha small
quan i ies (10 g.kg-1 in lou ) o hyd ocolloids dec ease
i mness and s a ch e og ada ion (Colla e al., 1999;
Kohajdo á e al., 2009). I was pa ially con i med ha
hyd ocolloids a e used in ood p oduc s o modi y ex u e
and imp o e mois u e e en ion (Linden and Lo ien ,
1999).
Senso y analysis o olls made om semi- inished
ozen p oduc s a e baking and 3 days a e baking
Insigni ican di e ences we e ound among samples o
olls (P >0.05) in Table 2.
Senso y assesso s e alua ed all samples as iden ical in
Table 2 Resul s (exp essed as median) o he senso y analyses o he es ed olls (samples A-D) a e baking and 3
days a e baking.
Cha ac e is ics
Samples
A e baking
3 day a e baking
A
B
C
D
A
B
C
D
as e
2a
2 a
2 a
2 a
2a
2 a
2 a
2 a
pliancy
3 a
2 a
2 a
3 a
2 a
2 a
2 a
3 a
ex u e
3 a
3 a
4 a
4 a
3 a
2 a
3 a
2 a
po osi y
2 a
2 a
2 a
2 a
3 a
3 a
2 a
3 a
s ickiness
3 a
3 a
3 a
4 a
4 a
4 a
4 a
4 a
gumminess
3 a
3 a
3 a
3 a
4 a
4 a
5 a
4 a
c ispness
2 a
3 a
3 a
3 a
2 a
3 a
2 a
2 a
quali y
3 a
2 a
2 a
2 a
2 a
2 a
2 a
2 a
Hedonic scales used: Tas e: 1- e y good o 5 e y bad. Pliancy: 1- e y high o 5 e y low. E alua ion o ex u e:
1- e y high o 5 e y low. Po osi y: 1- e y po ous o 5 small po osi y. S ickiness: 1- e y s icky o 5 no s icky.
Gumminess o c umb: 1- e y high o 5 ha dly no iceable. C ispness: 1- li le lexible, a he c isp o 5 e y ough.
Quali y: 1-excellen o 5 e y bad, unaccep able.
** Median alues ha ing he same supe sc ip le e in each ow a e no signi ican ly di e en (P 0.05); each g oup
was e alua ed sepa a ely. Re e o Table 1 o samples A-D
Table 1 Mois u e o olls made om semi- inished ozen p oduc s a e baking and 3 days a e baking.
Value (uni )
Day
Samples wi h gua gum (g.kg-1)
A
B
C
D
Mois u e (%)
0
27.7 ±2.2a
28.1 ±1.2a
28.5 ±2.1a
27.8 ±3.8a
3
25.4 ±2.1a
26.0 ±1.7a
25.8 ±1.9a
26.2 ±1.8 a
* Day a e baking
A-samples wi hou gua gum, B-D samples wi h 5, 10 and 15 g.kg-1 o gua gum supe sc ip s exp essing di e si y
(b, c; b, a) o iden i y (a, a) be ween samples; samples we e compa ed wi h each o he in ows
Po a ina s o® Scien i ic Jou nal o Food Indus y
Volume 8 204 No. 1/2014
moni o ed cha ac e is ics ( as e, pliancy, ex u e, po osi y,
s ickiness, gumminess, c ispness and quali y). Ou esul s
disag ee wi h hose o Selomulyo and Zhou (2007) who
ound ha e ec s o ozen s o age on b ead include
lowe ing o loa olume and de e io a ion in he ex u e o
he inal p oduc .
CONCLUSION
Semi- inished ozen p oduc s allows easie and mo e
p o i able baking, as b ead can be made a ailable in ew
minu es, educing labou and p oduc ion cos s while
acili a ing anspo a ion. Howe e , he quali y o inal
bake y p oduc s is no good, especially laking and
c ackling c us is e y o en a e eezing o se e al
Figu e 1 Fi mness A, F o olls a e baking
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
A B C D
Samples wi h gua gum (g.kg-1)
Changes o oll i mness A, F (g) a e baking
Figu e 2 Fi mness A, F o olls 3 days a e baking
0
2
4
6
8
10
12
14
A B C D
Samples wi h gua gum (g.kg-1)
Changes o oll i mness A, F (g) 3 days a e
baking
Po a ina s o® Scien i ic Jou nal o Food Indus y
Volume 8 205 No. 1/2014
mon hs. The e o e i is e y impo an o elimina e hese
p oblems associa ed wi h eezing and ozen s o age, hus,
he gua gum ha e been used in indi idual amoun o
imp o e he baking quali y and ex end he shel li e o
bake y p oduc s made om semi- inished ozen p oduc s.
Resul s o chemical analysis showed no signi ican
di e ences in mois u e o olls a e baking and 3 days
a e baking. Measu emen o ex u e p ope ies, i mness
A and i mness F, showed ha samples o olls wi h
addi ions o gua gum had lowe i mnesses (A, F) in
compa ison o con ol samples o olls a e baking. Bu 3
days a e baking, samples o olls wi h highe addi ions
(10 and 15 g.kg-1) o gua gum had lowe i mness (A, F)
in compa ison o con ol sample and olls wi h he lowes
addi ion o gua gum. Senso y analysis showed ha
senso y assesso s e alua ed samples o olls as he same in
all moni o ed cha ac e is ics. Bu isual assessmen o olls
showed ha olls wi h lowe addi ions o gua gum (5 and
10 g.kg-1) had be e su ace o c us and po osi y o c umb
and hey ha e a longe shel li e. Solu ion o p oblem as a
laking and c ackling c us o i egula po osi y o c umb
may be he gua gum. Mo eo e , lowe addi ions o gua
gum did no inc ease he inal p ice o he bake y p oduc
so much.
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Acknowledgmen s:
This wo k was kindly suppo ed by a p ojec o he Czech
Minis y o Educa ion, You h and Spo s (G an No. MSM
7088352101).
Con ac add ess:
Pa lína Boudo á Peči o á, Tomas Ba a Uni e si y in
Zlin, Facul y o Technology, Depa men o Food
Technology, Růmy 4046, CZ-760 01 Zlin, Czech
Republic, E-mail: xpeci o [email protected].

Po a ina s o® Scien i ic Jou nal o Food Indus y
Volume 8 206 No. 1/2014
Vlas imil Kubáň, Tomas Ba a Uni e si y in Zlin, Facul y
o Technology, Depa men o Food Technology, Růmy
4046, CZ-760 01 Zlin, Czech Republic,
E-mail: kuban@ .u b.cz.
Jiří Mlček, Tomas Ba a Uni e si y in Zlin, Facul y o
Technology, Depa men o Food Analysis and Chemis y,
sq. T.G. Masa yka 275, CZ-762 72 Zlin, Czech Republic,
E-mail: mlcek@ .u b.cz.
Tünde Ju íko á, Cons an ine he Philosophe Uni e si y,
Facul y o Cen al Eu opean S udies, Ins i u o Teache
T aining, D azo ska 4, 94901 Ni a, Slo akia,
Email: ju iko a@uk .sk.
Š e an Balla, Cons an ine he Philosophe Uni e si y,
Facul y o Cen al Eu opean S udies, Ins i u o Teache
T aining, D azo ska 4, 94901 Ni a, Slo akia,
Email: sballa@uk .sk.
Jiří Socho , Mendel Uni e si y in B no, Facul y o
Ho icul u e, Depa men o i icul u e and enology,
Val ická 337, 69144 Lednice, Czech Republic,
E-mail: ji i.socho @mendelu.cz.
Mojmí Ba oň, Mendel Uni e si y in B no, Facul y o
Ho icul u e, Depa men o i icul u e and enology,
Val ická 337, 69144 Lednice, Czech Republic,
E-mail: mojmi .ba [email protected].