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- W2096705266 abstract "SummaryThe effect of cold pre-treatment (CT) duration prior to freezing on the quality of a standard bread dough was investigated. Doughs held at 0 °C or 10 °C for 1 h or 3 h before air-blast freezing were compared with standard dough frozen after 0.5 h at 0 °C (0 °C/0.5 h) and fresh (unfrozen) dough. Cumulative gas production measured in a risograph was used to quantify the dough quality after storage at −18 ± 0.1 °C for 1, 7 or 17 days. Relative to fresh dough, gas production significantly reduced after freezing for all treatments. The doughs with CT at 0 °C for 1 or 3 h or 10 °C for 1 h had significantly higher gas production after freezing and less rapid decline in gas production during frozen storage than the doughs with the 0 °C/0.5 h CT. The 10 °C/3 h CT gave no gas production benefit after freezing and had the most rapid decline in gas production during frozen storage." @default.
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- W2096705266 date "2008-10-01" @default.
- W2096705266 modified "2023-09-23" @default.
- W2096705266 title "Effect of cold pre-treatment duration before freezing on frozen bread dough quality" @default.
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- W2096705266 doi "https://doi.org/10.1111/j.1365-2621.2007.01685.x" @default.
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