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The freezing and retarding of fermented doughs

CCFRA Review No. 3 (1996)

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Understand the crucial aspects of freezing and retarding of fermented doughsand how these processes can be exploited in breadmaking

Using a combination of both text and graphs, this review discusses in detail the differences and similarities in recipes, mixing and processing regimes for conventional and frozen dough production. It is split into two parts, the first part considering the important issues associated with the production, use and practical application of frozen fermented doughs, and the second section examining the practices associated with dough retarding using retarders with both separate provers and retarder-provers.

The contents of the two sections are:

  • Freezing fermented doughs:
Introduction; Choice of breadmaking process; Recipe; Yeast; Mixing and processing; Freezing; Defrosting and proving; Baking; Faults in production from deep frozen doughs; Freezing proved doughs
  • Retarding fermented doughs:
Introduction; Retarder-provers; Retarders; Choosing retarding equipment; Advantages and disadvantages of retarding; Some important practices in retarding; Product faults: causes and remedies; Factors affecting the formation of white spots; The application of knowledge based systems to retarding

Softcover - 39 pages

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