EVALUATION OF SOFT ROLL BREAD FROM FROZEN DOUGH

Abstract

This study entitled “EVALUATION OF SOFT ROLL BREAD FROM FROZEN DOUGH” aimed to determine if frozen dough could be utilized in the preparation of bread. It also attempted to find out the effect of length of freezing to the baking performance of the bread, the level of acceptability of the bread to the different consumers based on the sensory qualities such as aroma, texture, taste, appearance and general acceptability. Added to that significant difference on the preparation of bread from frozen dough and shelf-life of the product at room temperature are to be tested. Experimental method was employed to answer the problems presented and to develop and revise the products. Adults, bakers and students use sensory evaluation sheet to gather the data on the acceptability of bread from frozen dough. In summary, computed mean and standard deviation showed that the bread from frozen dough using one (1) week old dough was highly acceptable compared to one (1) month old dough. It also revealed that group of adults liked very much the product while the bakers, students, and instructors liked moderately. With respect to the sensory qualities, taste got the highest rate followed by texture and aroma. Appearance got the lowest rate. It was proven that the product could be stored for three (3) days at room temperature after baking since it is highly acceptable. It revealed that taste gave the significant difference while aroma, texture and appearance have no significant difference in the preparation of bread from frozen dough. It is therefore concluded that the bread using one (1) week old was highly acceptable to the group of respondents. Keywords: acceptability; evaluation; frozen dough; sensory qualities; soft-roll bread