Cereal Chem 69:89-92   |  VIEW ARTICLE

Studies on Frozen Dough Baking. I. Effects of Egg Yolk and Sugar Ester.

K. Hosomi, K. Nishio, and H. Matsumoto. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

Improvements in the baking properties of frozen dough with egg yolk and sugar ester were studied by test baking, estimations of the gassing power and dough expansion, dough expansion test under decreased pressure, and surface membrane tension of thawed doughs after frozen storage for up to three weeks. The observed effects of the additives were assumed to be brought about both by protection of yeast cells from damage and by prevention of dough proteins from denaturation by freezing, frozen storage, and thawing.