Improving of bread quality from frozen dough using ascorbic acid and α-amylase

Nguyen Thi Thu Thuy * and Nguyen Nhat Minh Phuong

* Corresponding author (nttthuy@ctu.edu.vn)

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Received: 16 May 2016
Revised: 21 Jul 2016
Accepted: 29 Jul 2017
Published: 31 Jul 2017
DOI: 10.22144/ctu.jen.2017.035
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Nguyen, T. T. T., & Nguyen, N. M. P. (2017). Improving of bread quality from frozen dough using ascorbic acid and α-amylase. CTU Journal of Innovation and Sustainable Development , (06), 121-126. https://doi.org/10.22144/ctu.jen.2017.035
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No. 06 (2017)

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Abstract

To improve the capability and convenience of dough’s usage in bread making, this report investigated the effects of thawing-frozen processing, dough improver (e.g. ascorbic acid) and α-amylase on bread quality. The results indicated that the quality of bread was less changed in comparison with the control if frozen doughs were defrosted in room temperature for 30 minutes before fermentation at the conditions of 40oC, 2 h and baking at 180-200oC during 22 min. The addition of ascorbic acid of 0.01%, α-amylase of 0.01% or combining 0.01% ascorbic acid and 0.01% α-amylase (based on flour weight) into doughs significantly improved dough strength and loaf volume.   
Keywords: α-amylase, ascorbic acid, bread making, dough improvers, frozen doughs

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