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Thi Thu Thuy Nguyen; Nhat Minh Phuong Nguyen
Can Tho University Journal of Science, 07/2017 6Journal Article
To improve the capability and convenience of dough’s usage in bread making, this report investigated the effects of thawing-frozen processing, dough improver (e.g. ascorbic acid) and α-amylase on bread quality. The results indicated that the quality of bread was less changed in comparison with the control if frozen doughs were defrosted in room temperature for 30 minutes before fermentation at the conditions of 40oC, 2 h and baking at 180-200oC during 22 min. The addition of ascorbic acid of 0.01%, α-amylase of 0.01% or combining 0.01% ascorbic acid and 0.01% α-amylase (based on flour weight) into doughs significantly improved dough strength and loaf volume.
