Fermentation Process and Grain Structure of Baked Breads from Frozen Dough Using Freeze-Tolerant Yeasts |
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Authors: | H. Takano s. Naito N. Ishida M. Koizumi H. Kano |
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Affiliation: | 1Authors Takano, Naito, Ishida, and Koizumi are with the National Food Research Institute, Tsukuba Science City, Ibaraki 305-8642, Japan. Author Kano is with the National Institute of Agrobiological Sciences, Tsukuba Science City, Ibaraki 305-8602, Japan. Direct inquiries to author Naito (E-mail: ). |
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Abstract: | The fermentation process for frozen doughs using freeze‐sensitive (Saccharomyces cerevisiae, Kyowa for sweet bread; S. cerevisiae, FC for white bread) and freeze‐tolerant (S. cerevisiae, YF for sweet bread) yeasts was traced by magnetic resonance imaging (MRI). Grain network structures of baked breads were also visualized by MRI. Prefermentation before freezing, punching and remolding, or resheeting and molding treatments increased loaf volume by 10 to 110% for the baked breads using freeze‐tolerant yeast, while these treatments decreased loaf volume by 70% using freeze‐sensitive yeast. The first fermentation before freezing and the second fermentation with punching or resheeting after thawing are useful for obtaining good quality breads from frozen dough using freeze‐tolerant yeast. |
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Keywords: | bread dough fermentation process grain network structure freeze-tolerant yeast magnetic resonance imaging (MRI) |
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