Frozen dough: effects of dough shape, water content, and sheeting-molding conditions

The effects of dough shape, water content, and sheeting-molding conditions, as well as reworking of thawed dough, were studied in a frozen dough process. After storage for up to 20 weeks at −18°C, volume of bread prepared from ball-shaped frozen doughs (not sheet-molded and not bench-rested) was significantly lower than for cylinders or sheets (P < 0.05), but their respective dough proof times and bread scores were not significantly different. Repeated reworking (five times instead of once) of frozen-thawed dough did not improve its quality. Water content of dough (optimal, −4%, −2%, +2%) and sheeting-molding conditions (two roll spacings, two speeds, two pressure plate spacings) did not change cooling rates or the stability of frozen doughs stored for up to 12 weeks