Frozen dough of two flour, Tazo and Tazo-S, and two thawing, room and cold temperature, were determined to qualified bread quality. For best bread quality from frozen doughs, very strong flour should be used. Frozen doughs are increasingly being produ...
Frozen dough of two flour, Tazo and Tazo-S, and two thawing, room and cold temperature, were determined to qualified bread quality. For best bread quality from frozen doughs, very strong flour should be used. Frozen doughs are increasingly being produced in the baking industry even though they generally provide bread with lower loaf volume than dose unfrozen fresh dough. Several investigators have reported that the major changes in doughs that have been frozen are related to yeast. During the dough fermentation, yeast produces carbon dioxide and flavor compounds. Loaf volume decreased markedly with freezing and thawing, and gradually during frozen storage.