Influence of formulation and mixing conditions on breadmaking qualities ofFrench frozen dough

Effects of different types of formulation and mixing conditions on the brea d-making qualities of French bread were evaluated. Bread dough was prepared using a strong flour (W = 245). A three-level Box and Behnken experimental design was used to evaluate the effect of three parameters: ascorbic acid, alpha amylase with hemicellulase activity and mixing time. Experimental re sponses, considered as bread qualities in this work, were the dough stick l ength, the dough volume, the gas volume during proofing and the bread volum e. The mixing time appeared to be the main effect playing a role on the bre ad volume. (C) 2000 Elsevier Science Ltd. All rights reserved.