THE EFFECTS OF FROZEN STORAGE AND FREEZE-THAW CYCLES ON WHEAT DOUGHS

Authors

  • LETÍCIA GROFF FUNCK
  • ALICIA DE FRANCISCO

DOI:

https://doi.org/10.5380/cep.v24i1.5278

Keywords:

MASSA DE PÃO - CONGELAMENTO, MASSA DE PÃO - DESCONGELAMENTO, GLÚTEN, LEVEDURA, AMIDO, DOUGH - FREEZING, DOUGH - THAWING, GLUTEN, YEAST, STARCH

Abstract

This review clarifies the freeze and thaw process interference in the dough ingredients and on the final bread properties. The topics approached were: fresh and frozen dough, influence of freezing on gluten, starch and yeast. Thawing and freezing of the dough, waiting time and final volume of bread were also studied. It was verified that freezing the dough modifies its constituents (yeast, gluten, starch and water) and, therefore, it is possible to add components to reduce these changes. It is necessary to optimize and standardize the process of dough freezing to improve the final bread quality.

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How to Cite

FUNCK, L. G., & DE FRANCISCO, A. (2006). THE EFFECTS OF FROZEN STORAGE AND FREEZE-THAW CYCLES ON WHEAT DOUGHS. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 24(1). https://doi.org/10.5380/cep.v24i1.5278

Issue

Vol. 24 No. 1 (2006)

Section

Artigos

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