Effects of dough improvers on micro-structural, textural, rheological, and baking properties of frozen dough with virgin coconuts oil

This research aimed to investigate effects of dough improvers (trehalose; TR, sucrose ester; SE and hydroxylpropylmethylcellulose; HPMC) on microstructural, textural, rheological and baking properties of frozen dough with virgin coconut oil using central composite design (CCD). Frozen dough containing dough improvers had higher values of all properties compared to frozen dough without dough improvers (p≤0.05). All properties of the highest accepted dough; 8% TR, 1.5% SE and 1.5% HPMC and virgin coconut oil were 7.79 score, 25.59 min, 7.65 mg/g, 2814.14 g-force, 40.12 Pa.s, and 23.68 Pa.s as represented overall acceptance, mixing stability, specific volume, hardness, G’ and G”, respectively. SEM and CLSM images of this highest accepted dough exhibited evenly distributed fat phase, and smaller and smoother gluten structure. This work suggested that TR, SE, and HPMC were alternative dough improvers for frozen bread dough with virgin coconut oil.