Frozen Sangak dough and bread properties: Impact of pre-fermentation and freezing rate

Figures & data

Figure 1. Typical curve obtained from puncture test of bread.

Figure 2. Effect of freezing rate and pre-fermentation time on yeast survival (%) of Sangak dough. Different letters in each type of freezing conditions indicate significant differences (p < 0.05).

Figure 3. Effect of freezing rate and pre-fermentation on gas production (mL) of fresh and thawed Sangak dough after final fermentation. Different letters in each type of freezing conditions indicate significant differences (p < 0.05).

Figure 4. Effect of freezing rate and pre-fermentation on dough development (cm³/g) of fresh and frozen Sangak dough after final fermentation. Different letters in each type of freezing conditions indicate significant differences (p < 0.05).

Figure 5. Effect of freezing rate and pre-fermentation on density (g/cm³) of bread made from Sangak frozen dough.

Figure 6. Effect of freezing rate and pre-fermentation on shear stress (N/mm²) of bread made from Sangak frozen dough.

Table 1. Crust color values of bread made from fresh and frozen dough produced at different freezing temperatures and pre-fermentation times.

Pre-fermentation	Freezing rate	Crust color
		L*	a*	b*
0 min	–20°C	71.78^a–d	–11.29^ab	42.03^abc
	–25°C	72.18^abc	–11.29^ab	40.89^cde
	–30°C	74.13^a	–11.29^ab	40.89^cde
30 min	–20°C	70.03^cde	–11.29^ab	40.89^cde
	–25°C	71.78^a–d	–12.31^ab	41.46^bcd
	–30°C	72.37^abc	–11.29^ab	42.60^ab
60 min	–20°C	70.11^cde	–10.27^a	40.89^cde
	–25°C	70.61^b–e	–11.29^ab	40.89^cde
	–30°C	71.50^a–d	–10.27^a	42.60^ab
90 min	–20°C	68.86^ed	–12.31^ab	39.17^f
	–25°C	68.86^ed	–10.27^a	41.46^bcd
	–30°C	69.50^cde	–11.29^ab	40.31^edf
120 min	–20°C	68.27^e	–11.29^ab	39.74^ef
	–25°C	68.78^ed	–10.27^a	40.31^edf
	–30°C	68.86^ed	–11.29^ab	40.31^edf
Fresh	–	73.25^ab	–13.33^b	43.18^a

Values not followed by the same letter are significantly different at p < 0.05.