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首页> 外文期刊>Food and bioprocess technology >Fermented frozen dough: impact of pre-fermentation time and of freezing rate for a pre-fermented frozen dough on final volume of the bread.
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Fermented frozen dough: impact of pre-fermentation time and of freezing rate for a pre-fermented frozen dough on final volume of the bread.

机译：发酵冷冻面团：预发酵时间和冷冻速率对面包最终体积的影响。

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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 degrees C, -30 degrees C or -40 degrees 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.
机译：本文提出了使用预发酵冷冻面团对最终面包体积的加工条件影响的原始研究。已经通过实验设计程序考虑了冷冻之前的预发酵程度的影响和冷冻条件的影响。第一发酵步骤（预发酵）在60到120分钟之间，相应的第二（或最终）发酵在60到0分钟之间，导致总发酵时间为120分钟。在第一次和第二次发酵之间的冷冻在鼓风隧道中于-20摄氏度，-30摄氏度或-40摄氏度进行。结果表明，冷冻速度越快，最终面包的体积就越大。需要进一步的工作来完全优化此过程，而该过程在工业面包市场上很少出现，而现在该技术已被许多维也纳系列采用，例如牛角包和层压膨化糕点。

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