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Choise of yeast for frozen shaped sweet dough

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The impact of different strains of yeast with different fermentative activity on the quality of the quality baked sweet buns in the technology of frozen dough after shaping was the object of this study. In the first stage there was a survey on 2 high-active strains, recommended for frozen technology, on the lean dough and on the dough with 5% and 10% of sugar on flour basis, frozen after shaping. In the second stage 4 strains of yeast (high-active, high-active for frozen dough, high-active osmotolerant and classical strain) were studied on the technology of frozen sweet dough with 10% of sugar after shaping without proofing. In both stages of studies the frozen shaped dough was stored at -18 °C  during 90 days. The stability of quality of frozen buns during their conservation was estimated by the volume of CO2 produced in the risographe, and by the view and specific volume of baked products. Optimal results on frozen shaped sweet dough were established by using active strains of yeast.

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