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Cereal Chem 56:419 - 423.  |  VIEW ARTICLE
Frozen Dough. I. Factors Affecting Stability of Yeasted Doughs.

K. H. Hsu, R. C. Hoseney, and P. A. Seib. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

Doughs frozen after fermentation gave poorer quality bread than did dough frozen without fermentation. A liquid ferment system was used to study the effect of fermentation on frozen-yeast stability. Activated yeast was somewhat more susceptible than nonactivated yeast to freeze damage; however, the severest damage was caused by the fermentation products. Quality of yeast greatly affected the stability of the frozen doughs. Good yeast performance after freezing was associated only with yeasts with protein contents higher than 57%. A short-time dough method, developed to study frozen doughs, worked better than the sponge-and- dough method for preparing frozen dough. The damaging feature of the sponge-and-dough method was believed to be the mixing step at the dough stage.

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