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Cryogenic freezing fermentation

Technical information Food refrigeration and freezing Freezing Of Partially Fermented Dough

Freezing Partially Fermented Dough

Partly fermented dough (called " ready to bake' or 'ovenrise') appeared on the market over the last decade and has become particularly popular in the last 5 years. The purpose of use of semi-fermented dough, to make a product that would ideally be transmitted directly from the freezer oven.

As a rule, the usual blast freezing equipment is used for freezing prefermented dough. High speed of freezing it is recommended in literature and effective refrigerator should be used. Cryogenic freezing can be used even when the operating cost of such equipment is hardly justified by the low cost of bakery products.

The degree of fermentation before freezing plays an important role. Test structure, made of closed cells, will collapse due to gas compression when freezing I. the lost must be restored during the melting and baking phases. Hanneforth et al. (1994) recommend fermentation ratio of 1/3 to 1/2 in comparison with full fermentation (volume ratio between non-frozen dough fermentation of the dough). Research work carried out by Rasanen (1998) investigated frozen storage stability pre-sour-frozen bread dough when frozen storage for 14 days at -20C.

Shorter the time of fermentation (25 min versus 40 min) before freezing improved freeze-thaw stability of frozen dough with a 20% increase loaf volume, more homogeneous porous structure and thicker network gluten around bubbles of gas that makes them more resistant to freezing stress. No differences in the storage stability of frozen dough observed immediately after the 25 - and 40-minute prefermentation with great harm (pronounced influence on the final volume of bread)occurring during the first week of storage. Low humidity (minus 2% compared with the optimum content of the unleavened dough) led to the increase of the volume. The use of hydrocolloids also was seen as a solution to minimize dehydration dough ice coarsening (growth of the average size of the ice crystals) during storage in the frozen state.

The results of experiments showed that the lower the freezing rate higher dough collapse during freezing. In parallel, the higher coefficient of expansion in the fermentation process before freezing, the higher the dough collapse during freezing. These results are logical as rapid freezing allows dough stick to stabilize and result in a much better preserved and the volume of the dough. High coefficient of expansion to freeze, as a result of more fragile dough with higher gas ratio. Higher reduction is thus expected during freezing. The experimental design was used to evaluate the interaction of the selected options. The highest volume of bread was received with the highest speed of freezing and with the least to fermentation.

 
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