동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제14권5호
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- Pages.443-448
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- 2004
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
냉동생지 제조를 위한 냉동조건 탐색
Study on the Freezing Conditions for the Frozen-Dough Preparation of Bread
- 한영숙 (성신여자대학교 식품영양학과)
- Hahn Young-Sook (Dept. of Food & Nutrition, Sungshin Women′s University)
- 발행 : 2004.10.01
초록
In order to investigate the optimal factors for frozen dough production, the freezing and thawing condition such as temperature and time, storage period and the effect of ingredient addition were determined. A pre-fermentation of dough at 30℃ for 120 minutes was appeared to be the best for the production of frozen dough. The dough was frozen at -18℃ and then stored for 7 days. The quality of frozen dough was found to be optimal when thawed at 30℃ for 80 minutes. As ingredient of frozen dough, an addition of 3% of yeast and 4% of butter was good as well as the addition of skim milk and sugar in terms of fermentation capacity after thawing.