Influence of Baking and Thawing Conditions on Quality of Par-Baked Meat Pie

Abstract

We determined the influences of baking time and thawing conditions on par-baked meat pie from commercial wheat flours in Korean market. Optimum water absorption and resting time of dough sheet for meat pie were 33% and one hour, respectively. Loaf volume and crust color of par-baked meat pie with 12 min initial baking at 210°C, frozen at -30°C and then 9 min of second baking without thawing were better than any other baking and thawing conditions, although loaf volume of par-baked meat was smaller than that of fully baked meat pie. Par-baked meat pie made from domestic commercial wheat flour and imported commercial wheat flour for baking bread showed higher loaf volume and suitable color of crust than the imported commercial wheat flour for noodle making and for baking cookie.