Dough thawing

After mixing, doughs are immediately divided and rounded, rested briefly, then molded. Molded units are rapidly fro2en ia blast (or other) free2ers uatil reaching a core temperature of about —7 to —5°C. Units are boxed and stored at — 18°C, then shipped to end users. End users slowly thaw these products in 2°C retarders over 16—18 h, proof, and bake the products as needed (37—41). 

Fresh doughs were analyzed before and after microwave heating (60 sec at High power in a convection microwave oven, Sharp Carousel II, Tokyo, Japan). Fresh doubts were also stored in a freezer (-18 °C) for 2 weeks, thawed and analyzed both before and after microwaving. The following methods were used for characterizing the changes in the dou s ... 

Generally, all-purpose flours are ideally suited for pizza crusts. Flours for frozen pizza doughs contain more protein and yeast (usually dried yeast), emulsifiers (0.02%-0.3%), and gums to counteract the negative effects of freeze-thaw cycles. 

Uses Emulsifier and complexing agent for dehydrated potatoes, dairy systems dough conditioner for yeast-raised baked prods. crumb softener starch complexing agent bread improver freeze/thaw emulsions Properties Fine wh. powd. HLB 21.0 100% cone. 

CAS 25383-99-7 EINECS/ELINCS 246-929-7 Uses Food emulsifier, dough conditioner, starch complexing agent, bread improver, freeze/thaw emulsions also for cosmetics/toiletries Properties Sm. beads HLB 10.0 100% act. 

Uses Food emulsifier complexing agent with protein and starch, dough conditioner/strengthener for bread and rolls freez thaw stabilizer for frozen-fluid whipped toppings, coffee whiteners, frozen dough Regulatory FDA 21 CFR 172.846... 

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