Effect of final dough temperature on the microstructure of frozen bread dough

S. Zounis, K. J. Quail, M. Wootton, M. R. Dickson

Research output: Contribution to journalArticle

28 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)135-146
Number of pages12
JournalJournal of Cereal Science
Volume36
Issue number2
DOIs
Publication statusPublished - 2002
Externally publishedYes

Keywords

  • Frozen dough
  • Low temperature-scanning electron microscopy

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