Effect of Sodium Stearoyl Lactateon on the Quality of Frozen Dough and Bread
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Abstract:
The application of frozen dough is a challenge due to the limitations of its microstructure and baking performance. The frozen dough with good quality was investigated in this work. Sodium stearoyl lactate (SSL) was added into original frozen dough. The rheological properties of frozen dough and the specific volume, texture and sensory score of bread were anlysed to evaluate the impact of SSL on their quality. The result showed that, with the increase of the amount of SSL, the qualities of frozen dough and bread were improved. The optimal level of SSL was 0.20%. At this level, the quality of frozen dough was stable during freezing storage. The results will provide a more theoretical basis for the production of high quality frozen dough and its products.
