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Effect of freezing and freezer storage upon quality of baked rolls, brown-and-serve rolls, and shaped roll dough



Effect of freezing and freezer storage upon quality of baked rolls, brown-and-serve rolls, and shaped roll dough



Food Technol 7(5): 208-211



Effects of freezing and freezer storage on quality of rolls prepared from frozen, shaped doughs held for periods of 1, 3, 6, and 9 weeks and on quality of brown-and-serve and of baked rolls held in freezer storage 1, 3, 6, 9, 12, and 15 weeks were investigated. After 3 weeks of freezer storage mean gas production values of frozen doughs were significantly less than the fresh and less gas was produced as the time in freezer storage lengthened. Plate counts of viable yeast cells varied widely but the mean plate count for frozen doughs stored 9 weeks was significantly lower than the mean value for fresh doughs. All rolls prepared from frozen doughs were significantly smaller in volume (measured by seed displacement) than freshly prepared rolls. After 9 weeks the mean volume was only 65% of the original, while the mean volumes of brown-and-serve and of baked rolls were 94 and 91%, respectively, after 15 weeks of storage. After each storage period mean total palatability scores of frozen baked rolls were significantly higher than those of rolls prepared from frozen doughs or of brown-and-serve rolls.

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Accession: 024544415

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