Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread

The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors and the tested range for each factor: a first fermentation time of 15~45 min, a second fermentati...

Full description

Bibliographic Details

Published in:	Applied Sciences
Main Authors:	Yuxia Zhao, Meera Kweon
Format:	Article
Language:	English
Published:	MDPI AG 2021-08-01
Subjects:	fermentation freezing optimization frozen dough sweet bread
Online Access:	https://www.mdpi.com/2076-3417/11/17/7904