Ingredient Tips for Frozen Dough
More and more consumers like to do their own baking. Or at least part of it. So it's no surprise that frozen dough is one of the fastest growing bakery segments.
But if you make dough that's frozen, there will need to be some specific adjustments to make:
- Flour: should be strong with high protein content (>12.5%) to ensure sufficient dough strength and gas retention during proofing after thawing cycle.
- Yeast: should be added at 1.5–2 times more than regular straight dough systems. The use of compressed and liquid forms of yeast such as cream is advisable since these forms are less processed and contain the lowest amount of cell damage.
- Water: only low levels are required to reduce the generation of free water, after thawing frozen dough, which may damage gluten structure and yeast cells.
- Oxidizing agents: are essential for improving gas retention by promoting aggregation of gluten-forming proteins.
- Modified starches and gums: are often included to improve dough freezing/thawing stability.
What process changes do you need to make? Find out!
Science. Keep it cool.
