Application of Soybean Oil Organogel as a Cryoprotectant in Frozen Sourdough: Rheological and Textural Characterization

Abstract

This study investigates the application of soybean oil organogels as cryoprotectants in frozen sourdough and their impact on the rheological and textural properties. Sourdoughs incorporating 0%, 5%, and 10% organogel were frozen for up to 28 days and evaluated through frequency sweep tests, texture analysis, and bread quality assessment. Results revealed that organogel addition significantly influenced sourdough viscoelasticity, with 5% organogel enhancing viscoelastic properties during a short frozen storage period and 10% organogel for longer storage. Textural analysis showed that organogels reduced stickiness and preserved firmness and cohesiveness over time, suggesting a protective effect against ice-crystal damage and moisture redistribution. Bread made with an organogel-supplemented sourdough exhibited improved specific volume, springiness, and lower firmness, particularly with 5% treatments. Pearson correlations demonstrated strong associations between the sourdough consistency and final bread texture. These findings suggest that organogels offer an unexplored application in frozen products, as a promising strategy to enhance frozen sourdough stability, maintain microbial functionality, and improve bread quality in frozen bakery applications.