Abstract
Frozen dough method is expected to improve the productivity in baking industry. However, there is a few reports that quantitatively analyzed the operational technique. The freezing damage of bread dough in the process of thawing is generally thought to occur because gluten network is destroyed by growth of ice crystals. The object of present study is to analyze the thawing process of bread dough by numerical method using the thermophysical properties measured previously by the authors. By considering the frozen ratio of the bread dough which depends on the temperature, results of the numerical calculation about the temperature change of the internal part of dough were approximate to the measured ones. The numerical simulation and results of baking test showed that the quality of bread was affected by the passage time of temperature zone of maximum ice crystal formation, tzi.
