A A C C   2 0 0 0   A n n u a l   M e e t i n g

Freezing is one of the satisfactory methods currently available for long-term preservation of dough. In spite of the advantage of freezing, frozen damage, physical disruption of cell wall structure by ice crystal formation affects the gas retention properties of dough and, consequently, the final bread quality. To minimize frozen damage, the zone of maximum ice crystal formation of frozen dough processing was investigated at the different freezing temperature profile, with different ingredients and, before and after fermentation. Modified immersion freezers contained salt and propylene glycol as a cooling medium was developed and dough was immersed in this brine with thermometer connected with RS-232C board at the computer. Progressive decrease in the zone of maximum ice crystal formation was observed from the fermented dough and surfactants and several commercial dough additives were effective on the ice crystal formation. Microstructure of frozen dough was investigated under the cryogenic SEM and yeast activity was also determined from the frozen dough with different ingredients at the different processing temperature profile.