The behavior of different fibers at bread dough freezing

Abstract

Three different types of commercial fibers (inulin originated from artichoke with long and short molecule chains and Fibrex - originated from sugar beet) were incorporated into the dough formula as flour supplements at the level of 5%. The influence of fiber characteristics on yeast dough (proving time and stability) and bread quality (volume and crumb quality) during 60 days freezing is presented. Data show that the addition of fibers in frozen yeast dough is positively contributing to preserving the quality of the final product and their influence depends on the characteristics of fibers.