Cereal Chem. 73 (4):472-477  |  VIEW ARTICLE

Rheology

Changes in Gas Production and Retention in Non-Prefermented Frozen Wheat Doughs (1).

E. A. El-Hady (2), S. K. El-Samahy (2), W. Seibel (3,4), and J.-M. Brümmer (3). (1) Contribution 6467, Federal Centre for Cereal, Potato and Lipid Research in Detmold and Münster, Federal Republic of Germany. (2) Suez Canal University, Department of Food Science, Faculty of Agriculture, Ismailia, Egypt. (3) Federal Centre for Cereal, Potato and Lipid Research in Detmold and Münster, D-32756 Detmold, Federal Republic of Germany. (4) Corresponding author. Fax: 52 31 741100. Accepted April 17, 1996. Copyright 1996 by the American Association of Cereal Chemists, Inc. 

The effect of freezing conditions, flour protein content, yeast type, water amount, and freeze-thaw cycles during storage on rheological properties and gas production in non-prefermented frozen wheat doughs were examined. Freezing the dough with high air velocity (3 m/sec) at ­20°C, and after one week storage at the same temperature, gave the highest yeast activity and the best bread quality, while the least activity was in case of freezing with high air velocity (3 m/sec) at ­30°C and storage at ­20°C for the same period. The risograph total gas production was decreased by 33.4% for frozen dough after four weeks storage. Moreover, the reduction was 49.7% as a result of subjecting the dough to three freeze-thaw cycles. The rheological behaviors measured by rheofermentometer changed during storage. The activity of compressed yeast was less than that of instant active dry yeast in frozen dough. The decrease of added water from 58.8 to 56.8% improved the bread characteristics.