Effects of freezing conditions and thawing methods on the qualities of emptins frozen dough for steamed bread
ABSTRACT:The effects of freezing conditions and thawing methods on the qualities of emptins frozen dough for steamed bread were investigated.The suitable freezing and thawing conditions for emptins frozen dough for steamed bread were obtained by determining the fermenting power,the quality changes of frozen dough and steamed bread in different freezing and thawing conditions.The results of experiment indicated that the sensory score of steamed bread was the highest when the freezing temperature was -35℃;the indicators of frozen dough and steamed bread were decreased gradually with cold storage time;microwave thawing was not easy to control and the sensory quality of steamed bread was bad;thawing at 5℃ was slow, the differenceof internal and outside temperature of frozen dough was small,and the internal and external of steamed bread combined closely,but the frozen dough thawing fully was more time-consuming;the steamed bread had better sensory quality when thawing for 60 min at constant temperature and humidity (RH85%,35℃).The optimum thawing method was the constant temperature and humidity compared with other two kinds of thawing methods.
NETL
NSTL
万方数据
维普
