FROZEN DOUGH - EFFECTS OF DOUGH SHAPE, WATER-CONTENT, AND SHEETING-MOLDING CONDITIONS

The effects of dough shape, water content, and sheeting-molding condit ions, as well as reworking of thawed dough, were studied in a frozen d ough process. After storage for up to 20 weeks at -18-degrees-C, volum e of bread prepared from ball-shaped frozen doughs (not sheet-molded a nd not bench-rested) was significantly lower than for cylinders or she ets (P < 0.05), but their respective dough proof times and bread score s were not significantly different. Repeated reworking (five times ins tead of once) of frozen-thawed dough did not improve its quality. Wate r content of dough (optimal, -4%, -2%, +2%) and sheeting-molding condi tions (two roll spacings, two speeds, two pressure plate spacings) did not change cooling rates or the stability of frozen doughs stored for up to 12 weeks.