Freeze-thaw stability of prefermented frozen lean wheat doughs: Effect of flour quality and fermentation time

Janne Räsänen, Helena Härkönen, Karin Autio

Research output: Contribution to journalArticleScientificpeer-review

26 Citations (Scopus)

Abstract

The effects of fermentation time and flour quality on the baking quality of prefermented frozen wheat doughs were studied. The doughs were baked from six different flours and fermented optimally (40 min) and less than optimally (25 min) before freezing. After frozen storage (1-14 days), the baking quality was evaluated and the structure of the doughs was studied by microscopic and rheological methods. Fermentation time had a dramatic effect on the freezing and thawing stability of the doughs. With one-day storage, the loaf volumes were, on average, 20% greater after shorter than after longer fermentation time. Moreover, with interrupted fermentation the change in loaf volume due to freezing was almost independent of flour quality. Microstructural and rheological studies showed that the reason for these improvements was a thicker gluten network and greater amount of small gas bubbles. However, the interrupted fermentation did not reduce the deterioration of loaf volumes during longer storage times. The most significant decrease (11% of the fresh volume) occurred during the first week but continued during the second week of frozen storage (up to 15% of the fresh volume)
Original languageEnglish
Pages (from-to)637-642
JournalCereal Chemistry
Volume72
Issue number6
Publication statusPublished - 1995
MoE publication typeA1 Journal article-refereed

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Flour
dough
Fermentation
Triticum
flour
fermentation
wheat
Freezing
baking quality
freezing
frozen storage
Thawing
Glutens
bubbles
gluten
thawing
Deterioration
storage time
Gases
deterioration

Cite this

Räsänen, Janne ; Härkönen, Helena ; Autio, Karin. / Freeze-thaw stability of prefermented frozen lean wheat doughs : Effect of flour quality and fermentation time. In: Cereal Chemistry. 1995 ; Vol. 72, No. 6. pp. 637-642.
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title = "Freeze-thaw stability of prefermented frozen lean wheat doughs: Effect of flour quality and fermentation time",
abstract = "The effects of fermentation time and flour quality on the baking quality of prefermented frozen wheat doughs were studied. The doughs were baked from six different flours and fermented optimally (40 min) and less than optimally (25 min) before freezing. After frozen storage (1-14 days), the baking quality was evaluated and the structure of the doughs was studied by microscopic and rheological methods. Fermentation time had a dramatic effect on the freezing and thawing stability of the doughs. With one-day storage, the loaf volumes were, on average, 20{\%} greater after shorter than after longer fermentation time. Moreover, with interrupted fermentation the change in loaf volume due to freezing was almost independent of flour quality. Microstructural and rheological studies showed that the reason for these improvements was a thicker gluten network and greater amount of small gas bubbles. However, the interrupted fermentation did not reduce the deterioration of loaf volumes during longer storage times. The most significant decrease (11{\%} of the fresh volume) occurred during the first week but continued during the second week of frozen storage (up to 15{\%} of the fresh volume)",
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Freeze-thaw stability of prefermented frozen lean wheat doughs : Effect of flour quality and fermentation time. / Räsänen, Janne; Härkönen, Helena; Autio, Karin.

In: Cereal Chemistry, Vol. 72, No. 6, 1995, p. 637-642.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Freeze-thaw stability of prefermented frozen lean wheat doughs

T2 - Effect of flour quality and fermentation time

AU - Räsänen, Janne

AU - Härkönen, Helena

AU - Autio, Karin

N1 - Project code: BEL4283

PY - 1995

Y1 - 1995

N2 - The effects of fermentation time and flour quality on the baking quality of prefermented frozen wheat doughs were studied. The doughs were baked from six different flours and fermented optimally (40 min) and less than optimally (25 min) before freezing. After frozen storage (1-14 days), the baking quality was evaluated and the structure of the doughs was studied by microscopic and rheological methods. Fermentation time had a dramatic effect on the freezing and thawing stability of the doughs. With one-day storage, the loaf volumes were, on average, 20% greater after shorter than after longer fermentation time. Moreover, with interrupted fermentation the change in loaf volume due to freezing was almost independent of flour quality. Microstructural and rheological studies showed that the reason for these improvements was a thicker gluten network and greater amount of small gas bubbles. However, the interrupted fermentation did not reduce the deterioration of loaf volumes during longer storage times. The most significant decrease (11% of the fresh volume) occurred during the first week but continued during the second week of frozen storage (up to 15% of the fresh volume)

AB - The effects of fermentation time and flour quality on the baking quality of prefermented frozen wheat doughs were studied. The doughs were baked from six different flours and fermented optimally (40 min) and less than optimally (25 min) before freezing. After frozen storage (1-14 days), the baking quality was evaluated and the structure of the doughs was studied by microscopic and rheological methods. Fermentation time had a dramatic effect on the freezing and thawing stability of the doughs. With one-day storage, the loaf volumes were, on average, 20% greater after shorter than after longer fermentation time. Moreover, with interrupted fermentation the change in loaf volume due to freezing was almost independent of flour quality. Microstructural and rheological studies showed that the reason for these improvements was a thicker gluten network and greater amount of small gas bubbles. However, the interrupted fermentation did not reduce the deterioration of loaf volumes during longer storage times. The most significant decrease (11% of the fresh volume) occurred during the first week but continued during the second week of frozen storage (up to 15% of the fresh volume)

M3 - Article

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SP - 637

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JO - Cereal Chemistry

JF - Cereal Chemistry

SN - 0009-0352

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