Abstract
ABSTRACTFreezing and subsequent storage of wheat doughs containing Saccharomyces cerevisiae, S. fructuum or Candida boidinii after undergoing a bulk fermentation step, reduced the viability of yeasts, depending on the species. Freezing and storage of doughs without bulk fermentation had no effect on viability. Gassing power was affected most by frozen storage, depending on storage time and species. Changes in acidification capability were small, and only significant for total titratable acidity. Changes in sugars and leavening were closely related. Results showed that the use of less active yeast species (S. fructuum), with high freezing tolerance in frozen dough processes would be of practical interest.
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