Bread-making qualities of frozen doughs made from various blended domestic flours including extra-strong flour
2018
Matsushita, K. (Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido (Japan)) | Tamura, A. | Goshima, D. | Koaze, H. | Yamauchi, H.
In recent years, the production of bread using the frozen dough method has rapidly spread in the baking industry. However, there are some limitations of the frozen dough method, which are not completely resolved. Therefore, in this study, we focused on the characteristics of wheat flour used for the frozen dough method. In other words, we evaluated the suitability of various blended flours made from two types of domestic flours (extra-strong flour 'Yumechikara flour' and strong flour 'Haruyokoi flour') using the no-time frozen dough method. The characteristics of doughs and breads made from domestic flours were compared to those of doughs and breads made from commercial flours. The doughs made from the domestic flours blended in an appropriate ratio showed high gas-retention ability during storage under frozen conditions; also, the breads made from these doughs showed high specific loaf volume, good appearance, and preferable crumb grain during storage. In addition, the breads obtained from the frozen doughs with blended flours stored for 14 days showed significant improvement in physical (staling and rupture characteristics) and sensory properties compared to the breads obtained from commercial strong flour. The main reason behind the preferable frozen dough properties of blended flours was the improvement of dough freezing tolerance accompanied by the high protein content and tough gluten network of the extra-strong flour ('Yumechikara flour'), which was related to the reinforcement of the dough's physical properties.
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