Stress-relaxation and small deformation oscillatory techniques were used to study the rheological changes in doughs subjected to freezing and thawing. Relative to fresh doughs, the relaxation modulus and relaxation time both decreased. Plots of storage modulus (G') and tan delta versus temperature showed a decrease in G', an increase in tan delta, and an increase in the onset temperature of starch gelatinization in frozen and thawed doughs. Yeast viability was studied by measuring the gas volume of the dough. The viability decreased slightly during two weeks of storage at -18 C. Dead yeast cells did not affect the rheological properties of the doughs.
|Publication status||Published - 1992|
|MoE publication type||A1 Journal article-refereed|