he selection of raw materials is crucial when making frozen dough. Here are some key raw materials and their selection criteria:
Yeast: Fresh yeast has long-lasting activity, rapid gas production, and strong sustained gas production, making it suitable for long-shelf-life frozen products; dry yeast has stable gas production, strong sustained gas production, high oven expansion, and high osmotic pressure resistance, making it suitable for short-shelf-life frozen products.
Improvers: By improving the workability, strength, and water retention of frozen dough, improve its gas retention during thawing and proofing, thus extending the shelf life of frozen dough.
Flour: Flour used for frozen dough requires high gluten content, long stability time, and high protein content, such as high-gluten flour.
Fats: Butter, margarine, shortening, or emulsified oils are commonly chosen. Note that animal fats may easily produce off-flavors, and mixing different fats may affect the flavor of the final product. Appropriate fats and proportions can improve the freeze resistance of the frozen dough.
