Volume 10, Issue 3 (10-2014)
J Health Syst Res 2014, 10(3): 457-468 |
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Saideh Falah Joshaghani, Nasser hamdami. Effect of Pre-fermentation and frozen storage on Frozen Sangak Dough Quality. J Health Syst Res 2014; 10 (3) :457-468
URL: http://hsr.mui.ac.ir/article-1-723-en.html
URL: http://hsr.mui.ac.ir/article-1-723-en.html
1- M. Sc. Student of Food Science and Technology. Isfahan University of Technology, Isfahan, Iran
2- Assistant Professor of the Department of Food Science and Technology. Isfahan University of Technology, Isfahan, Iran (Corresponding Author) Email: hamdami@cc.iut.ac.ir
2- Assistant Professor of the Department of Food Science and Technology. Isfahan University of Technology, Isfahan, Iran (Corresponding Author) Email: hamdami@cc.iut.ac.ir
Abstract: (1337 Views)
Background: Fresh bread has a short shelf life and by considering this matter, its acceptability by consumer dramatically would reduce by increasing the time between baking and consumption. Use of frozen dough technology is one of solution for this problem. Therefore in this current study the impact of freezing storage and pre-fermentation in Sangak frozen dough and its bread was considered.Methods: Dough was prepared in three form of non fermented, pre fermented and formed and pre fermented and non formed. Time of pre-fermentation for all samples was 30 min. Then dough wasfrozen under -25˚C in air blast freezer. After freezing, the dough pieces were stored at -18˚C for 24 hours, 4, 7, 10 and 13 weeks. Sangak frozen dough and its bread quality was assessed by measuring yeast survival and dough expansion after thawing and by measuring density and texture after baking.Findings: Results showed viability of yeast and dough expansion decreased by freezing and longer storage time. Also density and firmness of bread increased whit longer storage time. Pre-fermentation for 30 minute decreased quality of frozen dough and its bread.Conclusion: Therefore, quality of frozen dough and its bread affected significantly by freezing of dough and its storage.Key Words: Physical Activity, Diabetes, TTM, Self-Efficacy, Process of Change
Type of Study: Research |
Subject:
education health and promotion
Received: 2020/07/16 | Accepted: 2014/10/15 | Published: 2014/10/15
Received: 2020/07/16 | Accepted: 2014/10/15 | Published: 2014/10/15
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