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Fermentation process and grain structure of baked breads from frozen dough using freeze-tolerant yeasts.

Author(s) : TAKANO H., NAITO S., ISHIDA N., et al.

Type of article: Article

Summary

The fermentation process for frozen doughs using freeze-sensitive (Saccharomyces cerevisiae, Kyowa for sweet bread; S. cerevisiae, FC for white bread) and freeze-tolerant (S. cerevisiae, YF for sweet bread) yeasts was traced by magnetic resonance imaging (MRI). Grain network structures of baked breads were also visualized by MRI. Prefermentation before freezing, punching and remoulding, or resheeting and moulding treatments increased loaf volume by 10 to 110% for the baked breads using freeze-tolerant yeast, while these treatments decreased loaf volume by 70% using freeze-sensitive yeast. The first fermentation before freezing and the second fermentation with punching or resheeting after thawing are useful for obtaining good quality breads from frozen dough using freeze-tolerant yeast.

Details

  • Original title: Fermentation process and grain structure of baked breads from frozen dough using freeze-tolerant yeasts.
  • Record ID : 2003-2483
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 7
  • Publication date: 2002/09
  • Document available for consultation in the library of the IIR headquarters only.

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