Bread Dough Damage by Freezing (2<sup>nd</sup> Report : Effect of Minimum Achieved Temperature)

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  • 冷凍条件に起因するパン生地の障害に関する研究 （第２報 最低到達温度の影響）
  • レイトウ ジョウケン ニ キイン スル パン キジ ノ ショウガイ ニ カンスル ケンキュウ ダイ2ホウ サイテイ トウタツ オンド ノ エイキョウ
  • Bread Dough Damage by Freezing (2nd Report : Effect of Minimum Achieved Temperature)

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Abstract

Lowering of the minimum temperature achieved during the process of bread dough freezing decreases the activity of yeast used in bread making. In addition, the devitalized yeast causes secondary destruction of the dough structure due to leakage of reducing substances from the yeasts themselves. The purpose of this research is to determine the best way to freeze bread dough by defining the effects of freezing on product quality. The internal state changes occurring in the dough during the freezing process were estimated by numerical calculations.<br>Frozen dough subjected to controlled minimum freezing temperatures was baked into breads and buns. The CO2 production during the fermentation process confirmed the deactivation of the yeast. Under conditions where the minimum achieved temperature fell below the deactivation temperature for yeast, declines in bread quality, evaluated as changes in internal phase, size, and shape of the baked product, were observed.

Journal

  • Netsu Bussei

    Netsu Bussei 25 (3), 129-135, 2014

    JAPAN SOCIETY OF THERMOPHYSICAL PROPERTIES

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