Use of response surface methodology to investigate the effects of processing conditions on frozen dough quality and stability

Processing conditions used in frozen dough production have a major effect o n frozen dough quality and stability. A short-time straight dough baking pr ocedure was used and the effects of dough temperature after mixing, rest ti me and thaw time were investigated using response surface methodology. A ce ntral composite design was constructed to study the effects of these proces sing conditions on baking performance. Dough temperature was studied betwee n 15 and 30 degreesC. Rest time was varied from 0 to 45 min. Thawing was ca rried out in a retarder/proofer using a dough conditioning programme, and t haw time was varied from 3.75 to 8.25 h. Response variables measured were; proof time, specific volume, crumb firmness, crumb gumminess and crumb chew iness. Baking performance was evaluated after 1, 10 and 20 weeks of frozen storage and optimisation was carried out using desirability (a multiple res ponse method). After one week of frozen storage, optimum processing conditi ons were; dough temperature, 27.7 degreesC rest time, 30 min and thaw time, 7.2 h. After ten weeks of frozen storage optimum processing conditions wer e; dough temperature, 23.8 degreesC rest time, 14 min and thaw time, 7.1 h. After 20 weeks of frozen storage, optimum processing conditions were; doug h temperature, 22.1 degreesC rest time, 4 min and thaw time, 7.9 h.