The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Thawing Temperature on the Properties of the Danish Pastry Made from Frozen Dough

데니쉬 페이스트리 냉동생지의 해동온도가 품질특성에 미치는 영향

  • Published : 2003.12.01
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Abstract

Frozen doughs for danish pastries were made by straight dough method to study the effect of thawing temperature on the quality of pastries. Danish pastry doughs were immediately frozen at -40 $^{\circ}C$ quickly after make-up and stored for 6 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a week. Thawing temperature and fermentation time were controled to 3 hr at 5$^{\circ}C$, 2 hr at 10$^{\circ}C$, and 1.5 hr at 20$^{\circ}C$, respectively. The number of survival yeast cells in dough and the volume, the moisture content, the texture of danish pastries were investigated. Survival yeast cells showed the highest number at thawing temperature of 5 $^{\circ}C$. The volume of danish pastries decreased significantly according to the increase of frozen storage time and danish pastries thawed at 5$^{\circ}C$ revealed the largest volume. In moisture contents of danish pastry, there was no significantly difference without regard to the thawing temperature but showed the highest moisture content at thawing temperature of 20$^{\circ}C$. Danish pastries thawed at 5$^{\circ}C$ accomplished the best texture in the resulting pastry.

Danish pastry의 반죽을 직날법으로 제조한 후 급속 냉동시켜 냉동고에 6주간저장하면서 1주단위로 5$^{\circ}C$, 1$0^{\circ}C$, 2$0^{\circ}C$에서 각각 해동하여 2차발효 후 오븐에서 구웠다. 냉동저장기간에 따른 생지의 효모 생균수를 측정하였고 냉동생지를 해동$.$발효$.$굽기$.$냉각과정 후 제품의 부피, 수분함량, 경도 등을 분석한 결과는 다음과 같다. 1. 효모는 냉동생지를 낮은 온도에서 해동할 때 높은 생존률을 나타냈다. 2. 빵의 부피는 냉동생지를 낮은 온도에서 해동할때 크게 나타났다. 3. 빵의 수분함량은 냉동생지를 높은 온도에서 해동할 때 높게 나타났으나 그 차이는 미미하였다. 4. 빵의 조직감은 냉동생지를 낮은 온도에서 해동할 때 부드러운 것으로 나타났다. 이상의 결과로 냉동생지의 해동시 5$^{\circ}C$의 낮은 온도에서 해동할 때 효모의 생존율, 빵의 부피, 조직감 등에서 양호한 결과를 나타냈다.

Keywords

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