Frozen Sangak dough and bread properties: Impact of pre-fermentation and freezing rate
نویسندگان
چکیده
منابع مشابه
effect of dough thickness and pre-fermentation on frozen sangak dough and its bread quality
normal 0 false false false en-us x-none fa background: frozen dough technology makes it possible to access fresh bread with a minimum need for equipment and with minimal skilled personnel at any time. in this study the impact of freezing rate and degree of pre-fermentation on quality factors of s angak frozen dough and its bread was assessed. methods: the pre-fermentation was between 0 and 120 ...
متن کاملeffect of pre-fermentation and freezing temperature of sangak dough on the yeast activity and sangak bread volume
in this study the impact of freezing rate and degree of pre-fermentation on sangak frozen dough and its bread was assessed. the pre-fermentation was between zero and 120 min and the corresponding secondly fermentation was between 120 and 0 min, respectively, to obtain total fermentation time of 120 min. the pre-fermentation dough was formed in flat shape and frozen under -20, -25 and -30 °c. it...
متن کاملeffect of pre-fermentation and frozen storage on frozen sangak dough quality
abstract background: fresh bread has a short shelf life and by considering this matter, its acceptability by consumer dramatically would reduce by increasing the time between baking and consumption. use of frozen dough technology is one of solution for this problem. therefore in this current study the impact of freezing storage and pre-fermentation in sangak frozen dough and its bread was consi...
متن کاملeffects of acetic acid and dough fermentation on the acrylamid content of sangak bread
the best ph for getting millard reaction started and acrylamide formation ranges 7 to 8. ph below the range slows the reaction speed down and the resultant acrylamide formation delayed. this research assess how acetic acid in 0.05, 0.15, 0.25% concentrations together with sourdough may promote acidity in bread dough and how they can cause a reduction of acrylamide content in sangak bread [an ir...
متن کاملMicrostructures of bread dough and the effects of shortening on frozen dough.
Three types of straight doughs different in combination of yeast and shortenings (RLS20, FTS20, and FTS80) were prepared, and the structure of the frozen doughs was examined under a microscope after staining protein or lipid droplets. Even after 2 months of frozen storage, distinct changes were not found in the gluten network of FTS80, although significant damages in the dough structures of FTS...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2016
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2016.1180535