Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread

Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread

The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors and the tested range for each factor: a first fermentation time of 15~45 min, a second fermentati...

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Bibliographic Details
Main Authors: Yuxia Zhao, Meera Kweon
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Applied Sciences
Subjects:
fermentation
freezing
optimization
frozen dough
sweet bread
Online Access:https://www.mdpi.com/2076-3417/11/17/7904

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