ABSTRACT
Water transport from the gluten to the starch paste during frozen storage of a dough was studied by analysis of the differential scanning calorimetry (DSC) peak shape for gluten and dough. The results indicate that in gluten stored at -15°C, the water content in the gluten phase decreased by ≈1% over the first three weeks. An apparent steady state was attained over this period and the amount of ice did not increase further. Such changes were not observed for samples stored at -25°C. Qualitatively similar observations were made for dough stored at either -15 or -25°C. The greater sensitivity of dough to frozen storage is tentatively attributed to a slightly lower glass transition temperature in dough.
