Volume 4
Issue 2
Agricultural Engineering
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume4/issue2/engineering/abs-04.html
EXPERIMENTAL CHARACTERISTICS OF DOUGH FREEZING AND PRODUCTS OBTAINED FROM FROZEN DOUGHS
Katarzyna Kozłowicz, Franciszek Kluza
ABSTRACT
Wheat and wheat-rye doughs, including those modified with ingredients, were frozen at -30°C in air recording their temperature with a digital thermometer. After preliminary baking the following were determined: dough and bakery efficiency, crump mass density, bakery volume, baking, total baking loss and crust-crump ratio. The rheological assessment was made after TPA test, while organoleptic evaluation included: bakery appearance, colour, crust thickness, elasticity, crump porosity, taste and flavour.
Key words: dough freezing, freezing point depression, bakery freezing, rheological characteristics.