抄録
The effects of whole wheat flour on the breadmaking properties of frozen dough by using freezetolerant yeast Torulaspora delbrueckii were studied. The blending ratios of whole wheat flour to bread making flour were 0,25,50,75 and 100%. Whole wheat flour had no detrimental effect on the total gas production or the internal gas content of frozen dough prepared with fixed moisture content, or with optimum moisture content. In the texturometry, the hardness of the non-frozen doughs prepared with optimum moisture content was constant, but that of the frozen dough was decreased according to blending ratio of whole wheat flour. The loaf volume of frozen dough prepared by blending whole wheat flour with optimum moisture content had a little detrimental effect, compared with that of non-frozen dough and the effect of additional water for bran was not observed. Sensory evaluation of frozen dough bread indicated that the replacement in the range of 25 to 50% with whole wheat flour was acceptable.
