Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2001
Volume 4
Issue 2
Topic:
Agricultural Engineering
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Kozłowicz K. , Kluza F. 2001. EXPERIMENTAL CHARACTERISTICS OF DOUGH FREEZING AND PRODUCTS OBTAINED FROM FROZEN DOUGHS, EJPAU 4(2), #04.
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.