The effect of final mixing temperature (16°C and 31°C) on the structure stability of frozen bread dough was examined by low temperature-scanning electron microscopy and the quality of bread made from them assessed. The presence of ice-crystals were determined in both doughs after freezing, by low-temperature S.E.M. The microstructures showed a slight increase in size and decrease in number of angular voids, representing ice-crystals, after 14 weeks storage at -20°C. Loaves baked from frozen dough with a final mixing temperature of 31°C were poorer in both gassing power and overall loaf quality than 16°C doughs, after 14 weeks storage.
- Frozen dough
- Low temperature-scanning electron microscopy