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KMID : 0665220030160040359
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Korean Journal of Food and Nutrition
2003 Volume.16 No. 4 p.359 ~ p.364
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Effect of Thawing Temperature on the Properties of the Danish Pastry Made from Frozen Dough
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Abstract
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Frozen doughs for danish pastries were made by straight dough method to study the effect of thawing temperature on the quality of pastries. Danish pastry doughs were immediately frozen at -40 ^{circ}C quickly after make-up and stored for 6 weeks at -20^{circ}C and baked after thawing and fermentation a week. Thawing temperature and fermentation time were controled to 3 hr at 5^{circ}C, 2 hr at 10^{circ}C, and 1.5 hr at 20^{circ}C, respectively. The number of survival yeast cells in dough and the volume, the moisture content, the texture of danish pastries were investigated. Survival yeast cells showed the highest number at thawing temperature of 5 ^{circ}C. The volume of danish pastries decreased significantly according to the increase of frozen storage time and danish pastries thawed at 5^{circ}C revealed the largest volume. In moisture contents of danish pastry, there was no significantly difference without regard to the thawing temperature but showed the highest moisture content at thawing temperature of 20^{circ}C. Danish pastries thawed at 5^{circ}C accomplished the best texture in the resulting pastry.
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KEYWORD
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frozen dough, danish pastry, thawing, temperature
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