Cereal Chem 64:348-351   |  VIEW ARTICLE

Frozen Doughs: Freezing and Thawing Rates and the Potential of Using a Combination of Yeast and Chemical Leavening.

J. T. Holmes and R. C. Hoseney. Copyright 1987 by the American Association of Cereal Chemists, Inc. 

A major problem of frozen doughs is the reduced viability of yeast after thawing. To avoid this problem, combinations of yeast and chemical leavening agents in frozen doughs were studied. A short-time dough fermentation process was used to prepare frozen doughs. Nonfat dry milk was eliminated from the formula to lower the oxidant requirement; however, without it, a lower salt level (0.5% based on flour weight) was required for the short-time doughs. Thawing for 1 hr at 38 C, 90-95% rh, and proofing to a constant height at 32 C, 90-95% rh, were determined to be the optimum conditions for frozen doughs. In the systems tested, there appear to be no benefits of using chemical leavening in frozen doughs.