Changes in gas production and retention in non-prefermented frozen wheat doughs
El-Sayed A. Abd El-Hady, S.K. El-Samahy, W. Seibel, J.‐M. Brümmer
Abstract
The effect of freezing conditions, flour protein content, yeast type, water amount, and freeze-thaw cycles during storage on rheological properties and gas production in non-prefermented frozen wheat doughs were examined. Freezing the dough with high air velocity (3 m/sec) at -20°C, and after one week storage at the same temperature, gave the highest yeast activity and the best bread quality, while the least activity was in case of freezing with high air velocity (3 m/sec) at -30°C and storage at -20°C for the same period. The risograph total gas production was decreased by 33.4% for frozen dough after four weeks storage. Moreover, the reduction was 49.7% as a result of subjecting the dough to three freeze-thaw cycles. The rheological behaviors measured by rheofermentometer changed during storage. The activity of compressed yeast was less than that of instant active dry yeast in frozen dough. The decrease of added water from 58.8 to 56.8% improved the bread characteristics.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
freezing affects yeast activity
“Freezing the dough with high air velocity (3 m/sec) at -20°C, and after one week storage at the same temperature, gave the highest yeast activity and the best bread quality, while the least activity w...”
yeast type affects yeast activity
“The activity of compressed yeast was less than that of instant active dry yeast in frozen dough.”
freezing affects gas production
“The risograph total gas production was decreased by 33.4% for frozen dough after four weeks storage.”