Optimization of technological process of yeast dough preparation for frozen bakery products: [Doctoral dissertation]
2007
Dodic, J.
The aim of research for this dissertation is based on the definition and improvement of the production conditions as well as the finalization of frozen bakery products prior to use. The results should contribute to the understanding of phenomena that exist in the process of freezing/thawing of dough. The raw material structure in dough and the quality of used raw material were analyzed from the aspect of the frozen dough production where there is nothing published upon this subject yet. The possibility of the use of commercial baker yeast and flour was proven even though their content and quality of gluten does not correspond to the literature recommendation. Mathematical relations that enable prediction of freezing/thawing of yeast dough operation durance in defined conditions were suggested and has no published results upon this subject yet. Optimal conditions of freezing/thawing yeast dough that preserves the activity of yeast in frozen dough on an accepted level were defined. On the basis of the yeast activity in frozen dough with hydrocolloids, the rheological characteristics and its microstructure, the positive affect of hydrocolloid addition to frozen dough was proven from its quality aspect. Major changes in microstructure of frozen dough during its storage contribute to the understanding of the phenomena that appear in dough during freezing, thawing and storage in frozen state up to 28 days, as well as the interaction between the dough constituents and added hydrocolloids. The possibility of the use of raw material for the dough preparation that has not the optimal quality but shortens the storage time was proven. During this storage time the degradation of its quality does not appear as recommended by literature in the period of few weeks but in the period of 7 to 14 days.
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