Investigation of the effect of oil added to frozen wheat dough

Abstract

Freezing wheat dough has great benefits in reducing baking costs and time, but bread baked from frozen dough has a smaller loaf, coarser crumb, and harder crust than bread baked from fresh dough. In addition to the preservation process, the ingredients added to frozen dough have a substantial positive impact on the quality of frozen dough. In this study, the effects of the addition of oil on the physical properties of frozen dough and the quality of the bread baked after freezing and thawing were examined. Quality change was investigated for four types of frozen dough made from four different fats with different triacylglycerol constituent fatty acids. Frozen dough with added soybean oil and grapeseed oil had a thicker crumb skeleton after baking. In addition, the frozen dough with soybean oil showed less stretchiness and more protein conglutination. The ratio of unsaturated fatty acids in the oil tended to adjust the extensibility of the frozen dough and alter the crumb skeleton of the baked bread.