INFLUENCE OF LONG LASTING FREEZING TO BAKING QUALITY

Abstract

Foodstuff adapted by freezing is able to use for final setting immediately and its important contribution is sparing of working action and time connected to their next setting in our households or in catering corporations. In frame of this topic some baking experiment were realized with application of the main component – smooth wheat flour T 650 and the raw yeasting. It was monitored the baking quality of loafs made of fresh dough and loafs made of dough which was frozen one, two, three, four, five, six and nine months in -18°C. The biggest decline of the quality of bread made from frozen dough was monitored right after the first month. Decline of its size was 19.0%. Strong decline of size was monitored after five months (18.1%) and after six months of storage in freezer (23.8%). Decline of baking quality during storage was mainly caused by declining activity of yeasts and by the loss of their yeasty ability. These conditions cased gradual decline of the solidity of the dough.