Effect of Fermentation Systems on Quality Characteristics of Frozen Dough Containing Some Food Additives

Abstract

This study was carried out to investigate the effect of fermentation systems (full fermentation for 2hrs before freezing and prefermentation for 1hr before freezing and 1hr after freezing) on quality characteristics of baked and unbaked dough which contained some food additives, namely, xanthan, whey proteins and glucose syrup. The yeast count as log cfu/g (yeast viability) of different frozen and unfrozen dough was determined. The highest log cfu/g was detected in the dough containing 2 % and 1 % whey proteins, followed by 0.5 % and 1 % xanthan and finally 4 % glucose syrup. On the other hand, dough containing 6 % glucose syrup was mostly similar to the control dough (without additives) in yeast count. Pre-fermentation was more effective for increasing gas volume. Addition of 2% and 1% whey proteins followed by0.5% and 1% xanthan improved the gassing power of yeast than that of the control. The dough height was increased as the time of fermentation was elongated. Dough containing different concentrations of the aforementioned food additives showed more height than the control dough, especially with the addition of 2% whey protein. Full fermented frozen dough showed higher moisture content than the unfrozen dough. The dough containing xanthan and whey proteins had great ability to retain moisture. The highest moisture content was observed in pre-fermented baked frozen dough containing 2% whey proteins followed by that of 1% xanthan, 1% whey proteins and 0.5% xanthan. In conclusion, pre-fermentation for 1hr and complete fermentation time for another 1 hr after freezing was necessary to improve the final specific volume of baked frozen dough as compared with full fermentation for 2 hrs. The pre-fermented frozen dough recorded the highest scores in sensory properties after baking compared to the full fermented baked frozen dough especially with the addition of 2% whey proteins and 1% xanthan.