Impact of Pre-cooling and Pre-fermentation on Frozen Sangak Dough and Its Bread

Fresh bread has a short shelf life, and its acceptability by consumer would be dramatically reduced by increasing the time between baking and consumption. One of the solutions for this problem is frozen dough technology. Therefore, in this study, the impact of cold pre-treatment and pre-fermentation in Sangak frozen dough and its bread was evaluated. Dough samples (with 100% V/W water) were fermented for 10 min and 40 min and after pre cooling (until temperature of dough reaching 4 ˚C or holding 1 hour at 4 ˚C after reaching to this temperature) or without cooling, they were frozen under -25 ˚C in air blast freezer. After 24h storage at -18 °C, Sangak frozen dough and its bread quality were assessed by measuring yeast survival and gassing power after thawing, and by measuring density, texture and color variation after baking. Cooling dough before freezing had a positive effect on the viability of yeast and dough volume; it also improved the quality properties of bread prepared from it, such as density, texture and color (p< 0.05). In addition, pre-fermentation for 40 min improved the gassing power of dough significantly; however, it had no significant effect on its bread (p< 0.05). Use of pre-cold treatment improved frozen dough and its bread quality.