2011•He'nan nongye kexueRequires access
Study on Influence Factors of Twice-fermented Frozen Dough Quality
Wang Xian-lun
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Abstract
To improve the quality of frozen dough,the effects of fermentation time and additives on the quality of twice-fermented frozen dough were studied by measuring the texture quality and using orthogonal experimentation.The results indicated that the best fermentation time for twice-fermented frozen dough was 20min.Adding 0.40% single fatty acid glycerine ester,0.32%Vitamin C,and 0.125% CMC-Na improved the quality of frozen dough remarkably.