Effect of holding time on CO2 production and rheological properties in yeasted frozen dough

The CO(2) production and rheological properties of frozen dough are importance for breadmaking. Measuring the rheological properties of yeasted dough is particularly, complicated and time consuming. A major difficulty, is that the yeast continues to ferment and produce CO(2) during the measuring process. The simple technique of holding dough at low temperature (0 degrees C) in an ice/water bath was applied to control or delay, yeast fermentation. After 24 hours frozen storage at -20 degrees C, dough samples were thawed at 0 degrees C in a water bath for 90 minutes. Thawed dough samples were held at 0 degrees C in an ice/water bath for 0, 30, 60, 120, 180 or 240 minutes before measurement of CO(2) production using a risograph and rheological properties using the large deformation technique with a SMS/Kieffer probe on a TA-XT plus texture analyzer. The CO(2) production level did not significantly change for holding times up to 240 minutes. The large deformation rheological properties were significantly different for holding times greater than 90 minutes. With increasing of holding time, the maximum force before rupture of the dough decreased and the dough extensibility increased. It was concluded that holding yeasted dough for up to 90 minutes at 0 degrees C did not significantly affect CO(2) production and rheological properties.