124 Effect of dough additives in the production/retention of gas of preproofed frozen dough.

J. URIYAPONGSON and P. Rayas Duarte. Food & Agricultural Products Research & Technology Center, Oklahoma State University, Stillwater, OK 74078.

A study of the effect of methylcellulose (1%) and a commercial dough conditioner mix (1.5%), containing no bromate, in frozen dough systems using commercial hard red spring and hard red winter flours is reported. Evaluation of the dough development and CO(2) released and retained during 5hr at 25 was made in a Rheofermentometer (Chopin) using a stress weight of 2000 g. A 150 g complete dough formula (flour, water, yeast, additives, shortening, salt & sugar) was mixed (Hobart mixer), proofed, and placed in the temperature controlled airtight tank of the unit. Preproofed doughs were also frozen in an airblast freezer at –30 C for 40 min and then stored in at –10 C for 1 day, 1, 2, 3, and 4 weeks. The preproofed frozen dough samples were thawed out inside the controlled airtight chamber of the rheofermentometer. Previously prepared samples of bread sticks, with corresponding frozen storage time, were baked and the specific volume and grain and crumb characteristics recorded. Improvements in dough development, measured as height of the dough, were observed in doughs containing the two additives. Correlations of baked bread sticks specific volume and baking score with the dough development height and gas retained/released will be made.