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KMID : 1007520020110020099
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Food Science and Biotechnology
2002 Volume.11 No. 2 p.99 ~ p.104
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Freezing and Fermentation Curves of the Dough Frozen at the Different Freezing Condition
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Kim Do-Hyung
Koh Bong-Kyung
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Abstract
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Dough was mixed using five different formulas and divided into three different sizes. Each dough was frozen either before or after fermentation under different freezing conditions. Changes in the dough core temperature in the freezer were recorded with a thermistor type thermometer equipped with a RS232C board connected to a computer. Changes in yeast activity were determined from the amount of CO_2 gas production of the frozen dough during fermentation after frozen storage. Temperatures of Zone of Maximum Ice Crystal Formation (ZMICF) of dough decreased with the addition of baking ingredients such as salt, sugar and shortening. A small size dough with only flour and water, which was fermented before freezing, showed a decrease in ZMICF and an increase in freezing rate. Freezing the dough at -20℃ in a liquid immersion freezer was the most effective method to decrease ZMICF and to increase the freezing rate, while maintaining the yeast viability. Frozen dough required more time to reach the equal amount of CO_2 gas production compared with the unfrozen dough. The most significant time increase to reach ZMICF was observed with dough frozen at -70℃ in an air freezer. Although fermentation before freezing was effective for rapid freezing, it affected yeast viability and resulted in a drastic decrease in gas production. Therefore, the optimum process for freezing the dough was non-fermentation before freezing and freezing at -20℃ in a liquid immersion freezer.
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