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Effects of prefreeze dough expansion speed on the roughness of the bread crust. 2. Studies of the method using frozen dough.

[In Japanese. / En japonais.]

Author(s) : ANDO M., HITOKOTO S., ARAFUNE Y.

Type of article: Article

Summary

The quality of frozen bread made from frozen dough was assessed by measuring the volume of the bread and the roughness of the crust. There is no connection between the death rate of the yeast in thawed dough and the crust's appearance. The modifications of the rheological properties of the dough and the rough appearance of the crust are due to the capturing of carbon dioxide by the chilled dough. They are linked to the dough's pre-freeze speed of expansion.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1998-0410
  • Languages: Japanese
  • Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 43 - n. 7
  • Publication date: 1996

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