抄録
We examined the properties of frozen dough made with an extra strong (ES) flour called Wildcat to determine the freezing resistance of the flour. The results were as follows: (1) Degradation of the frozen dough, which is evaluated as the decrease in specific loaf volume, was mostly induced by damage to the yeast from freezing. This damage lowers the gas retention of the dough, resulting in a weakness in its physical properties and reduction of its gassing power. (2) Properties of the ES flour as frozen dough were good. Tolerance to degradation when frozen was due largely to its gas retention decrease being less than that of other flours. (3) This lower decrease in gas retention when frozen was mainly a result of a rather high value of the dough’s breaking force when it was thawed, which was attributable to its resistance to glutathione, a reducing agent, that leaked from frozen damaged yeast. This resistance seemed to be related to the particular physical properties of this dough without freezing, which was represented for very high value of breaking force of this dough.
