Effect of Frozen storage on Bread texture

概要

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The influence of frozen storage on bread texture was investigated. Two brand commercial breads (A and B), and experimentally baked breads which were changed wheat flour compounding ratio or were made from frozen dough were investigated. The commercial breads were packed with vinylidene chloride or aluminium foil. Wheat flours were compounded as follows; strong flour only, middle flour only and strong-middle mixture (I : I). Freezing step of dough was as follows; (a) after kneading, (b) after punching down, (c) after shaping, (d) after 2nd rizing. The experimentally baked breads were packed with vinylidene chloride. 1. The commercial bread A was influenced by frozen storage and B was not. 2. At the case of the commercial breads in freezing period of 3 weeks, the texture of vinylidene chloride packed breads were slightly stabilized than aluminium foil packed. 3. The experimentally baked breads showed different texture by wheat flour compounding ratio, but were not effected freezing. 4. The experimentally baked breads made from frozen dough (a) showed similar hardness with the breads which were made from unfrozen dough. 5. Every breads which were made from frozen dough had adhesiveness.
日本食品保蔵科学会の論文