Article info.

ABSTRACT

Received 16 May 2016
Revised 21 Jul 2016

Accepted 29 Jul 2017

The study is aimed to investigate 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 sample if frozen doughs were defrosted at room temperature for 30 minutes before fermentation at the conditions of 40^oC, 2 hours and baking at 180-200^oC for 22 minutes. The addition of ascorbic acid of 0.01%, α-amylase of 0.01% or their combination with the same content of 0.01% (based on flour weight) into doughs significantly improved dough strength and loaf volume.

Keywords

α-amylase, ascorbic acid, bread making, dough improvers, frozen doughs 

Cited as: Thuy, N.T.T., Phuong, N.N.M., 2017. Improving of bread quality from frozen dough using ascorbic acid and α-amylase. Can Tho University Journal of Science. Vol 6: 121-126.