engleski

Refrigeration of prefermented bread dough: Impact on volume change and bubble distribution in dough and in baked bread

The freezing of prefermented dough permits to shorten the preparation time of frozen semi- finished bakery products. The objective of this study was to better understand the impact of the degree of prefermentation on the collapse of the cells in dough and bread and on the final bread volume. Lean bread dough rolls (70 g) were exposed to prefermentation at 30 °C. Volume expansion factor (VEF) was monitored during fermentation. After wanted VEF was achieved samples were exposed to chilling and/or freezing. The evolution of the volume of the dough during the different stages of the time-temperature history has been measured. Image analysis ha sbeen done for both prefermented dough in frozen state and baked bread. Results showed that the degree of fermentation affects the magnitude of the contraction of the dough during chilling ; final volume of the bread was also affected. ANOVA showed significant effect of both VEF (p=0.0028) and process (p=0.0107) on geometric standard deviation indicating that uniformity of bubble distribution decreases with increasing fermentation duration and by application of cooling and/or freezing phase.

bread dough ; fermentation ; pre-fermented ; freezing ; bubble

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