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Gas retention properties of frozen dough.

[In Japanese. / En japonais.]

Author(s) : INOUE Y.

Type of article: Article

Summary

Frozen dough pieces retain less of the gas produced by fermentation than analogous nonfrozen doughs. The main cause is structural damage especially in gluten network due to ice crystallization and to growth of ice crystals. Change in gas cell structure in frozen dough due to movement of carbon dioxide during freezing and thawing process also decreases the gas retention properties.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1998-1785
  • Languages: Japanese
  • Source: Refrigeration - vol. 72 - n. 834
  • Publication date: 1997/04
  • Document available for consultation in the library of the IIR headquarters only.

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