Effect of Vital Wheat Gluten on the Quality Characteristics of the Dough Frozen after 1st Fermentation

활성글루텐이 1차발효 후 냉동한 생지의 품질특성에 미치는 영향

  • Published : 2005.02.28

Abstract

Frozen dough made by sponge and dough method using sweet dough formula was quickly frozen at $-40^{\circ}C$ and stored for 8 weeks at $-20^{\circ}C$. Effects of vital wheat gluten on number of yeast cells, bread volume, specific loaf volume, hardness, and sensory properties of bread were investigated. Dough added with 4% vital wheat gluten showed higher yeast cell survival rate during freeze storage and larger specific loaf volume than other doughs. Hardness value increased with increasing amount of vital wheat gluten added, whereas, in frozen dough stored more than 4 weeks, dough added with 2% vital wheat gluten showed lower hardness value than others. Bread made with 4% vital wheat gluten showed highest sensory score.

Keywords

frozen dough;bread;vital wheat gluten

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