Improvement of Frozen Yeast Dough Stability for Doughnuts by Response Surface Methodology

반응표면 방법에 의한 도우넛용 냉동 yeast dough의 안정성 향상

  • Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University) ;
  • Kang, Yun-Young (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Kyung-Hae (Department of Food Science and Technology, Chung-Ang University)
  • 이영춘 (중앙대학교 식품가공학과) ;
  • 강윤영 (중앙대학교 식품가공학과) ;
  • 이경혜 (중앙대학교 식품가공학과)
  • Published : 1991.08.01

Abstract

To improve the stability of frozen yeast raised dough for doughnuts, amounts of sugar, sodium steroyl lactylate(SSL) and $KBrO_{3}$ to be added to the premix were optimized, using the fractional factorial design with 3 variables and 3 levels, by a RSM computer program. The optimum sugar, SSL and$KBrO_{3}$ levels to be added to the premix were 2%, 0.3% and 25 ppm for a desired doughnut volume, and 2%, 0.4% and 10 ppm for a desired doughnut texture, and 2%, 0.4% and 20 ppm, respectively, for an overall optimum quality of doughnuts. The frozen stored yeast raised dough prepared without floor time resulted in better doughnut volume and texture than that with floor time. The yeast raised dough prepared with the formula for overall optimum quality, was formed to ‘plain ring’ type doughnuts and stored at $-18^{\circ}C$ for 5 weeks. Volume and texture of fried doughnuts were comparable to those of control for 2 weeks of storage, and then deteriorated noticeablly from 3 weeks of storage.

Keywords

frozen doughnuts;dough stability;response surface methodology