• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.55-60
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• 2005

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.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.359-364
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• 2003

Frozen doughs for danish pastries were made by straight dough method to study the effect of thawing temperature on the quality of pastries. Danish pastry doughs were immediately frozen at -40 $^{\circ}C$ quickly after make-up and stored for 6 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a week. Thawing temperature and fermentation time were controled to 3 hr at 5$^{\circ}C$, 2 hr at 10$^{\circ}C$, and 1.5 hr at 20$^{\circ}C$, respectively. The number of survival yeast cells in dough and the volume, the moisture content, the texture of danish pastries were investigated. Survival yeast cells showed the highest number at thawing temperature of 5 $^{\circ}C$. The volume of danish pastries decreased significantly according to the increase of frozen storage time and danish pastries thawed at 5$^{\circ}C$ revealed the largest volume. In moisture contents of danish pastry, there was no significantly difference without regard to the thawing temperature but showed the highest moisture content at thawing temperature of 20$^{\circ}C$. Danish pastries thawed at 5$^{\circ}C$ accomplished the best texture in the resulting pastry.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.322-327
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• 2004

This study was carried out to evaluate the effect of flour's protein contents on the quality of Danish pastries made with frozen doughs. Danish pastries for frozen dough were made by straight dough method. Frozen doughs were stored for 12 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a month. The volume, the moisture content, the texture and the quality evaluation of Danish pastries were investigated. The volume of Danish pastry decreased with the increase of frozen storage time. Danish pastry made by flour of 13.2% protein content showed larger volume than that made by flour of 9.2% protein content. The moisture content of Danish pastry revealed that there were no significant decrease with the increase of frozen storage time. In terms of hardness, Danish pastry made by flour of 9.2% protein content accomplished the best texture in the resulting pastry. On the quality evaluation, Danish pastry made by flour of 13.2% protein content had the highest score.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.107-112
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• 2004

This study was carried out to investigate properties of the bread prepared by applying emulsifiers to the frozen dough, Doughs made by the sponge and dough method with the sweet dough formula were quickly frozen at $-40^{\circ}C$ and stored for 6 weeks at $-20^{\circ}C$. The effects of emulsifiers on the number of yeast cells, the volume of the bread, the hardness and the quality evaluation were investigated after frozen doughs were thawed, fermented and baked every week. In the effect of the number of yeast cells, SSL 0.3% and DATEM 0,2% produced a more effective result than others during the freezing storage, The highest loaf volume was formed in bread supplemented with SSL 0,3% and DATEM 0,2%, In the moisture content, bread supplemented with SSL 0,5% showed the highest value, Bread supplemented with SSL 0,3% and DATEM 0,2% produced the lowest value of bread hardness and received the highest score in quality evaluation, In this study, the addition of SSL 0,3% and DATEM 0,2% in making frozen dough led to better bread quality as compared to others.

• 베이커리
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• no.6 s.383
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• pp.82-84
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• 2000

• 베이커리
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• no.6 s.323
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• pp.58-60
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• 1995

• 베이커리
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• no.7 s.324
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• pp.58-60
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• 1995

• Applied Biological Chemistry
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• v.46 no.1
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• pp.39-45
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• 2003

This study was conducted to investigate the effect of ash contents of bread flour on the rheology of frozen dough In making frozen dough by measuring amylograph, flrinograph and extensograph. The quality of frozen-stored dough under freezing condition ($-20^{\circ}C$, 12 weeks) was evaluated by measuring final proof time, moisture content, baking loss, loaf volume and hardness of bread with storage time. In bread flour with high ash content farinogram showed that water absorption, degree of softening increased but valorimeter value decreased. In bread flour with low ash content amylogram showed that gelatinization temperature and maximum viscosity increased and extensogram showed that the area and resistance of the bread flour increased. As the proof time increased the extensibility decreased. Final proof time of frozen dough was shortened at the bread flour with low ash content with storage time. In bread using the flour with high ash content, moisture content, increased but baking loss rate decreased while the hardness of product increased slowly with time. But in bread using the flour with low ash content, the loaf volume of baking increased but the hardness of product decreased. As the frozen storage time was shortened, the product was more stable and better in quality.

• 베이커리
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• no.8 s.349
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• pp.107-108
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• 1997

• 베이커리
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• no.3 s.452
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• pp.73-77
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• 2006