The Effect of Vitamin C on Properties of the Breads Made by Dough Frozen after 1st Fermentation

1차 발효 후 냉동생지를 이용한 빵의 특성에 미치는 비타민 C의 영향

  • Published : 2003.02.01

Abstract

Effects of vitamin C on the properties of bread including number of yeast cells, volume of bread, specific loaf volume, and hardness and sensory characteristics were evaluated. Vitamin C was added at various amounts to frozen doughs made through sponge &dough method using sweet dough formula and quickly frozen at $-40^{\circ}C$. Doughs were stored for 4 weeks at $-20^{\circ}C$. Evaluations were done after frozen dough was thawed, fermented, and baked every week. The bread with 150 ppm vitamin C revealed higher yeast cell survival rate during freezing storage, and higher specific and bread volumes than other doughs. Hardness of bread increased with increasing amount of vitamin C added. Bread with 100 ppm vitamin C revealed the highest sensory score. Consequently, addition of 100 ppm vitamin C to bread dough resulted in the highest overall evaluation.

Keywords

frozen dough;bread;vitamin C

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