Baking & Snack - April 2020 - 58

TEXTURE

WHILE SOME PROTEINS AND FIBERS
ARE HYDROPHILIC, GUMS AND
STARCHES ARE THE MORE COMMON
HYDROCOLLOIDS USED TO IMMOBILIZE
MOISTURE IN FROZEN DOUGH.

the formulation has been properly optimized
for frozen storage," said Paula Labine, marketing director, milling, ADM.

Best practices for the freezer
Flour, as the predominant ingredient in any frozen dough, should be strong with high-protein
content. This ensures strength for gas retention,
which impacts volume. The type of yeast is an
important consideration. It is often necessary to
double the amount of yeast in frozen doughs to
ensure viability for desirable leavening.
Hydrocolloids, including gums, proteins and
starches, help bind moisture. This is especially
important when the dough encounters freezethaw situations during distribution and storage,
since free water damages the gluten structure
and yeast. Emulsifiers are also helpful as they
soften the crumb and provide a more pleasurable eating experience.
"Typical manufacturers of frozen doughs
are companies that have the floor space necessary to produce the dough products and store
them in a controlled, frozen environment until
they are ready to be moved to the store, bakery
or institution that will be using them in their
finished form," said Nadeen Myers, technical
applications manager, Balchem Corp. "Frozen
dough exposure to varying temperatures must
be minimized."

Know your dough
There are three basic categories of frozen
dough. The original - unfermented frozen
(UFF) dough - made its debut in the 1970s.
The dough is prepared, shaped, frozen and distributed. When it's time, depending on the formulation, the dough may require thawing and
proofing prior to baking. In some instances, no
thawing is required; however, baking times tend
to be longer, and the product requires a steaming oven.
Pre-fermented frozen (PFF) dough has been
around since the 1990s. This is dough that has
undergone some or all of its proofing prior to
freezing. Referred to as ready-to-bake, PFF
dough is faster to work with than UFF as it
doesn't require a proofing step after the freezer.
This is especially true for layered dough products, such as croissants and pastry, which can go
Eggs' protein and fat content enable them to provide some
protection to dough during the freezing process.
American Egg Board

58 Baking & Snack April 2020 / www.bakingbusiness.com

B&S April book.indb 58

4/6/2020 11:17:48 AM


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Baking & Snack - April 2020

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