ABSTRACT
We prepared bread dough A (a mixture of wheat flour, sugar, salt, and water), bread dough B (a mixture of bread dough A and yeast), and bread dough C (first-proofed, molded, and second-proofed bread dough B) and froze them at –20°C for six days. They were thawed at 4°C for 16 hr and subjected to their breadmaking processes. The results indicated that breadmaking properties (bread height [mm] and specific volume [cm3/g]) after bread dough A and B processes were the same as those of control bread dough (unfrozen dough). However, in the case of bread dough C, the resulting bread showed depression of the properties. The amount of centrifuged liquid from thawed bread dough C increased. Sugar was added to thawed bread dough C (bread dough C-1), and then yeast was further added to bread dough C-1 (bread dough C-2), and they were subjected to the breadmaking process. The results showed that the breadmaking properties of bread dough C-2 were the same as those of the control. It was further found that when the first proof step in the bread dough C-2 process was omitted, the breadmaking properties were depressed. Frozen and thawed bread dough C was packed into a plastic tube, and extension of the dough was compared with that of control dough under reduced pressure. Bread dough C extended to 50 mm, compared with 70 mm for control dough. First proof, mold, and second proof steps of dough C-2 caused it to extend to the same height as control dough. It was concluded that the increased amount of the separated liquid in thawed dough C caused depression of breadmaking properties resulting from lack of water in the appropriate places to provide the expected properties, but these properties could be restored to the levels of control bread dough by the addition of sugar and yeast following the first proof, mold, and second proof steps.
