Lesson Seventeen FROZEN DOUGH AND FROZEN FRESH BAKED PRODUCTS Correspondence Course APPLIED BAKING TECHNOLOGY TABLE OF CONTENTS Production of Frozen Dough Introduction .a.smnnn ‘The Problem Formulation of Frozen Dough Oxidizing Agents in Frozen Dough Reducing Agents in Frozen Dough .. Mixing Frozen Dough Fermentation and Frozen Dough Stability Programmed Exercises LL a RRR Thawing/Processing Frozen Yeast-Raised Doughs Frozen Roll and Bread Dough ...o0suenv 7 12 White Hearth Breads ...0nuomnnnnnnninnnenninnnnnsnnnnnnne IB Rye Hearth Breads 4 Frozen Sweet Doug sonsonnnnninnnnnnnnnnenninnnnnnnnnnnnnne Mb Frozen Danish Dough 4 Frozen Unbaked Pie nsununonnnnunnnnnnnnninnnnnnnnnnnnnne IS Frozen Pie Faults 16 Frozen Cookie Dough 16 Frozen Puff Pastty Dough sonurnesnsnnnnnnnninnnnnnsnnn sone 16 Frozen Putf Pastry 7 Programmed BXerCi8eS wonunnnnnnnnnnnnnninnnnnnnnnnnnns IB © Copyright, American Istiut of Baking, 1997 AllsghtsreservedFreezing Fresh Baked Products Food Preservation Staling of Baked Foods ‘The Freezing Proce Freezing Systems ...m Freezing Considerations Wrapped vs. Unwrapped Bread... Freezer Storage. ‘Thawing Frozen Baked Bread Freezing Baked Yeast Raised Sweet Goods. Freezing Baked Cakes and Fried Cake Donuts 23 Freezing Baked Pie Programmed Exercises Summary .. Glossary Lesson Seventeen — 3Lesson Seventeen FROZEN DOUGH AND FROZEN FRESH BAKED PRODUCTS Introduction 17.01 As the number of in-store supermarket bakeries increases, the manufacture of frozen doughs for these bakeries becomes increasingly important, since the current trend of these bakeries isto rely more and more ‘on frozen dough for the production of quality products. ‘The use of frozen dough by retail and in-store bakers for the production of bread and other yeast-raised bakery foods offers economic advantages and conve- niience as compared to the traditional practice of baking from “seratch” (i.¢., scaling of individual ingredients, followed by mixing, fermentation and baking). While the use of frozen doughs is increasing in this segment of the industry, limited shelf life of the frozen dough piece in the frozen food section of the supermarket has precluded a more rapid growth at the consumer market level ‘The main shortcoming of frozen dough is the relatively short shelf life that leads to baking quality deterioration after only a few weeks of frozen storage. Bread dough is a complex, biologically active system, If quality bakery foods are to be produced, the biologi- cally active materials (yeast cells and enzymes from flour and yeast) must remain viable until inactivated by the heat of the oven, The Problem 17.02 Although the information on frozen dough is neither comprehensive nor conclusive, it does contain certain threads of consistene} — Lesson Seventeen 1. When the straight-dough procedure is used for the production of frozen dough, only very short fermentation periods are possible without encoun- tering serious loss of yeast viability in gassing power during the dough’ s frozen storage. When the sponge-and-dough system is used for the production of frozen dough it will result in an unstable product in the frozen state. Prolonged frozen storage will result in a weak or slack dough with poor gas retention during proofing. This defect is believed to he caused by the release of reduc- ing substances as a result of dead yeast cells. Poor gas retention (weak dough) can be counteracted by the addition of various types and levels of oxidizing agents. ‘The previously mentioned limitations of frozen dough hold true primarily when the freezer storage life of the dough is extended to 3 months. Doughs that are to be held in frozen storage for less than 3 weeks may be fermented for longer periods prior to freezing. Formulation of Frozen Dough 17.03 Flour may be a blend of spring and winter ‘wheat, or a straight spring or a straight winter wheat, with a protein content within the range of 11.75 to 13.50%, and the flour can be bleached, bromated or malted as desired. Higher protein levels are generally recommended for the production of frozen dough to ensure sufficient dough strength for gas retention during the thawing process and the final proof. 17.04 An absorption of 57-63% is generally recom- mended. Lower levels of absorption are desirable for producing frozen doughs as it limits the amount of free