Effect of Refrigerated Storage on Dough Fermentation Property and Bread Quality

Abstract:

The effect of refrigeration on dough fermentation property and bread quality in terms of specific volume，texture and flavor were studied. Different refrigeration conditions included refrigeration temperature，storage period and pre-fermentation. The results revealed that lower refrigeration temperature and less pre-fermentation could increase the duration of yeast gas production. Meanwhile，longer pre-fermentation time and higher refrigeration temperature would shorten the time to reach the largest specific volume. A better texture was also obtained at longer pre-fermentation time and higher refrigeration temperature. In addition，GC-MS results showed that the refrigeration could increase the content of bread flavor，and the volatiles content would increase with the growth in storage time.