The Effect of Depp Freezing on Loaf Specific Volume of Buckwheat Bread

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F16%3A43874725" target="_blank" >RIV/70883521:28110/16:43874725 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The Effect of Depp Freezing on Loaf Specific Volume of Buckwheat Bread
Original language description
The study was focused on the evaluation of the effect of deep freezing on the quality of buckwheat bread. The dough was made from buckwhear flour, succharose, active dry yeast and salt. Three different water additions (65, 70, 75%) were used. Buckwheat dough was scaled into three samples. The samples were used in (i) standard baking procedure and the obtained bread was used as a check sample, (ii) interrupted baking procedure; baking procedure was interrupted (i) after dough mixing, (ii) in the middle of baking. Dough and semi-baked bread were deep-frozen in liquid nitrogen and stored at 18oC. Deep freezing decreased loaf specific volume. The effect was more significant in bread prepared from deep-frozen dough. The impact of water absorption was also significant. Loaf specific volume rose with increasing amount of added water.
Czech name
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Czech description
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Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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