Fermented Frozen Dough: Impact of Pre-fermentation Time and of Freezing Rate for a Pre-fermented Frozen Dough on Final Volume of the Bread

摘要

This paper proposes an original study on the impact of the process condition using pre-fermented frozen dough on the final bread volume. The impact of the degree of pre-fermentation before freezing and the impact of the freezing conditions have been considered with an experimental design procedure. The first fermentation step (pre-fermentation) was between 60 and 120 min and the corresponding second (or final) fermentation was between 60 and 0 min, respectively, resulting in a total fermentation time of 120 min. Freezing was performed between the first and the second fermentation at −20°C, −30°C or −40°C in blast air tunnel. The results show that the faster the freezing rate, the higher the final bread volume. Further work is needed to fully optimise this process, which is minimally present at the industrial bread market, whereas the technology is now adopted by many viennoiseries such as croissant and laminated puffing pastries. Keywords Freezing - Bread - Dough - Fermentation - Freezing rate - Process - Experimental design