Peer-reviewed articles 17,970 +


Title: EVALUATING FREEZING TECHNIQUES AND QUALITY INDICATORS FOR FROZEN CAKES: EFFECTS ON SHELF LIFE, TEXTURE, AND SENSORY PROPERTIES
EVALUATING FREEZING TECHNIQUES AND QUALITY INDICATORS FOR FROZEN CAKES: EFFECTS ON SHELF LIFE, TEXTURE, AND SENSORY PROPERTIES

PlumX Article Metrics by Elsevier
Amelia Buculei; Anca Mihaela Gatlan; Mircea Oroian; Mariana Butnaru; Ancuta Chetrariu
10.5593/sgem2024v/6.2/s24.09
10.5593/sgem2024v/6.2
1314-2704
978-619-7603-78-1
English
24
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE •    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Biotechnology for Sustainable Solutions. Bioengineering
In recent years, the domestic frozen bakery and pastry market has shifted towards ready-to-bake frozen products, driven by the global trend for convenience and on-the-go consumption. This study aims to analyze the quality indicators of cakes subjected to freezing to determine their shelf life and optimize freezing conditions. Four sample categories were evaluated: fresh cake (P1), cake subjected to thermal shock (P2), cake frozen for 3 months (P3), and cake frozen for 6 months (P4). Quality assessments included sensory characteristics (appearance, shape, color, core properties), physico-chemical attributes (acidity, humidity, insoluble ash, fat content), and texture properties. Results showed that rapid freezing lowered the internal temperature of the cake to -5°C to -18°C within 4 hours. This process effectively preserved freshness for up to 12 months. The findings confirm that freezing is a viable method for maintaining the taste and nutritional quality of cakes, while also offering environmental benefits.The study highlights the importance of understanding and controlling the physico-chemical changes during freezing to enhance product quality and extend shelf life.
[1] Ban, C., Yoon, S., Han, J., Kim, S. O., Han, J. S., Lim, S., et al. (2016). Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality. LWT – Food Science and Technology, 73, 219–225.
[2] Rumjuankiat, K., Keawsompong, S., Nitisinprasert, S. Bacterial contaminants from frozen puff pastry production process and their growth inhibition by antimicrobial substances from lactic acid bacteria (2017) Food Science and Nutrition, 5 (3),. 454-465.
[3] Zhang, Y., Zhang, H., Wang, L., Qian, H., & Qi, X. (2015). Extraction of oat (Avena sativa L.) antifreeze proteins and evaluation of their effects on frozen dough and steamed bread. Food and Bioprocess Technology, 8(10), 2066–2075.
[4] Omedi, J. O., Huang, W., Zhang, B., Li, Z., & Zheng, J. (2019). Advances in present-day frozen dough technology and its improver and novel biotech ingredients development trends—A review. Cereal Chemistry, 96(1), 34-56.
[5] Luo, W., Sun, D. W., Zhu, Z., & Wang, Q. J. (2018). Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality-A review of effective methods. Trends in Food Science & Technology, 72, 25-33.
[6] Xu, H.-N., Huang, W., Wang, Z., & Rayas-Duarte, P. (2009). Effect of ice structuring proteins from winter wheat on thermophysical properties of dough during freezing. Journal of Cereal Science, 50(3), 410–413.
[7] Yi, J., Kerr, W. L. (2009). Combined effects of dough freezing and storage conditions on bread quality factors. Journal of Food Engineering, 93(4), 495–501.
[8] Charoenrein S, Owcharoen K. Effect of freezing rates and freeze–thaw cycles on the texture, microstructure and pectic substances of mango. Int Food Res J. 2016;23(2):613–620.
[9] Suresh G. Sutariya, Venkateswarlu Sunkesula, (2021). Food Freezing: Emerging Techniques for Improving Quality and Process Efficiency a Comprehensive Review, Innovative Food Processing Technologies, Elsevier,36-63,ISBN 9780128157824,https://doi.org/10.1016/B978-0-08-100596-5.23035-7
[10] Jiang Q., Zhang M., Mujumdar A. S., Wang D., (2023) Non-destructive quality determination of frozen food using NIR spectroscopy-based machine learning and predictive modelling, Journal of Food Engineering, Vol. 343, 111374,ISSN 0260-8774, https://doi.org/10.1016/j.jfoodeng.2022.111374.
[11] Van Bockstaele F., DebonneE., De Leyn I., Wagemans K., Eeckhout M.,(2021) Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products, LWT, Volume 137,2021,110454, ISSN 0023-6438, https://doi.org/10.1016/j.lwt.2020.110454.
[12] Deschuyffeleer N., Audenaert K., Samapundo S., Ameye S., Eeckhout M., Devlieghere F., (2011)Identification and characterization of yeasts causing chalk mould defects on par-baked bread,Food Microbiology, Volume 28, Issue 5,Pg. 1019-1027,ISSN 0740-0020, https://doi.org/10.1016/j.fm.2011.02.002.
[13] D.P. Attrey, (2017).Chapter 44 - Safety and quality of frozen foods, Food Safety in the 21st Century, Pages 527-539,ISBN 9780128017739,https://doi.org/10.1016/B978-0-12-801773-9.00044-3.
[14] Jain, A. J. (2022). Reasons for Booming Frozen Food Industry:Critical Analysis of Past, Present and Future. International Journal of Science and Research (IJSR), 979-982.
[15] Hasani, A.; Kokthi, E.; Zoto, O.; Berisha, K.; Miftari, I. Analyzing Consumer (2022). Perception on Quality and Safety of Frozen Foods in Emerging Economies: Evidence from Albania and Kosovo. Foods , 11, 1247. https://doi.org/10.3390/foods11091247
conference
https://doi.org/10.5593/sgem2024v/6.2/s24.09
Download PDF
Proceedings of 24th International Multidisciplinary Scientific GeoConference SGEM 2024
24th International Multidisciplinary Scientific GeoConference SGEM 2024, 27 - 30 November, 2024
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference Surveying Geology and Mining Ecology Management, SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Russian Acad Arts; Turkish Acad Sci.
69-76
27 - 30 November, 2024
website
10161
frozen dough, quality characteristic, safety, consumer preference

25th SGEM International Conference on Earth & Planetary Sciences


International GeoConference SGEM2025
27 June - 6 July, 2025 / Albena, Bulgaria

Read More		   

SGEM Vienna GREEN "Green Science for Green Life"


Extended Scientific Sessions SGEM Vienna GREEN
3 -6 December, 2025 / Vienna, Austria

Read More
   

A scientific platform for Art-Inspired Scientists!


The Magical World Where Science meets Art
Vienna, Austria

Read More