303 Improved stability of prefermented frozen lean wheat doughs by CMC.

J. RÄSÄNEN (1), L. Voivala (2), and K. Autio (2). (1) Vaasan & Vaasan Oy, Nuijalantie 11, FIN-02630 Espoo, Finland; (2) VTT Biotechnology and Food Research, P.O. Box 1500, FIN-02044 VTT, Finland.

The major changes in frozen doughs, both in gluten structure and yeast viability, are caused by ice crystals. The damage is both direct (physical) and consequent (water distribution). Interrupted prefermentation and reduced water content dramatically improve the baking properties of prefermented frozen doughs. In both cases the dough structure becomes more stable for ice crystal damages: shorter prefermentation increases the number of small air bubbles and the thickness of air walls, whereas reduced water content declines the growth of ice crystals during frozen storage. However, reduced water content also increases the production costs (the price of raw materials). Thus, the effects of hydrocolloids on the more stable frozen baking were studied because of their high water absorption properties. Carboxymethylcellulose (CMC) is used to stable ice cream structure and was thus chosen as an example of hydrocolloids. The baking results with CMC after 14 days frozen storage were comparable to fresh baking and the changes in dough structure by CMC were examined.