Effect of Emulsifiers on Properties of the Bread Made by the Dough Frozen after First Fermentation
2004
Lee, J.H. (Ansan College of Technology, Ansan, Republic of Korea) | Choi, D.R. (Konkuk University, Seoul, Republic of Korea) | Lee, J.K. (Korea Health Industry Development Institute, Seoul, Republic of Korea) | Lee, S.K. (Konkuk University, Seoul, Republic of Korea), E-mail: [email protected]
This study was carried out to investigate properties of the bread prepared by applying emulsifiers to the frozen dough. Doughs made by the sponge and dough method with the sweet dough formula were quickly frozen at -40℃ and stored for 6 weeks at -20℃. The effects of emulsifiers on the number of yeast cells, the volume of the bread, the hardness and the quality evaluation were investigated after frozen doughs were thawed, fermented and baked every week. In the effect of the number of yeast cells, SSL 0.3% and DATEM 0.2% produced a more effective result than others during the freezing storage.
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