냉동 저장에 따른 제빵용 밀가루 반죽의 물리적 특성 변화

The quality attributes of wheat-based frozen bread dough were investigated before and after baking from the physicochemical point of view. Mixolab results showed that the water absorption, stability time, and development time of wheat flour were 59.20%, 8.77 min, and 5.41 min, respectively. The frozen storage of bread dough at -20°C for 2 weeks raised its values of extensibility and resistance to extension, and led to less viscous properties during fermentation. After baking, the bread prepared with frozen dough exhibited a significantly lower loaf volume by 11.19% mainly due to reduced yeast activity and degraded gluten network. Frozen storage produced bread with harder texture which could be correlated with lower loaf volume. In the case of bread color, the crust of the bread prepared with frozen dough was darker compared to freshly-made dough bread. This study provides fundamental information for better understanding of the physicochemical properties of bread dough during frozen storage.