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A laboratory scale no-time frozen dough procedure t hat approximates Romanian commercial practice has b een developed and used to study the effects of ingredie nts and processing conditions on the bread quality of a straight grade wheat flour during prolonged storage (2 days to 26 weeks). All treatments (baking absorption lev el, mixing energy input, mixer type, fermentation and intermed iat proof times, removal of oxidant and/or dough strengthening conditioners and partial freeze-thaw cycles) had significant effects (P<0.05) upon bread quality (loaf volume and/or bread score). In general, these effec ts were more pronounced with extended frozen storag e time. High baking absorption, undermixing, bulk fermentat ion (> 1 h) and removal of oxidant and/or surfactan ts had the most dramatic effects. Addition of a very stron g flour at 30% to strengthen the wheat flour had no significant effect (P>0.05) upon bread quality under optimum co nditions.

Effects of ingredients and processing conditions on the quality frozen dough bread made from diferent wheat flour