2011•Food Science and Technology InternationalRequires access
Influence factor of later-fermented frozen dough quality
Zhang XiaoFei
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Abstract
This article mainly researched quality of the later-fermented frozen dough,under constant temperature and humidity conditions,the effect of fermentation time and additives on the quality of frozen dough were studied. The results indicated that the best fermentation time for later-fermented frozen dough was 25 min. Adding 0.37% single fatty acid glycerine ester,0.08%Vc,and 0.08% Cryoprotectants improved the quality of frozen dough remarkably.