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Freeze-thaw stability of prefermented frozen lean wheat doughs: effect of flour quality and fermentation time.

Author(s) : RASANEN J., HARKONEN H., AUTIO K.

Type of article: Article

Summary

Assessment of baking structure and value of quick-frozen dough obtained with 6 different flours with prefermention for 25 or 40 minutes before freezing. Fermentation time has a strong effect on dough stability during the freezing-thawing process. After interrupting fermentation, changes in volume of bread due to freezing almost do not entirely depend on flour quality. The phenomenon is attributed to the gluten network and the gas bubble size.

Details

  • Original title: Freeze-thaw stability of prefermented frozen lean wheat doughs: effect of flour quality and fermentation time.
  • Record ID : 1997-0996
  • Languages: English
  • Source: Cereal Chem. - vol. 72 - n. 6
  • Publication date: 1995

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