Use of response surface methodology to investigate the effects of processing conditions on frozen dough quality and stability

Processing conditions used in frozen dough production have a major effect on frozen dough quality and stability. A short-time straight dough baking procedure was used and the effects of dough temperature after mixing, rest time and thaw time were investigated using response surface methodology. A central composite design was constructed to study the effects of these processing conditions on baking performance. Dough temperature was studied between 15 and 30 °C. Rest time was varied from 0 to 45 min. Thawing was carried out in a retarder/proofer using a dough conditioning programme, and thaw time was varied from 3.75 to 8.25 h. Response variables measured were; proof time, specific volume, crumb firmness, crumb gumminess and crumb chewiness. Baking performance was evaluated after 1, 10 and 20 weeks of frozen storage and optimisation was carried out using desirability (a multiple response method). After one week of frozen storage, optimum processing conditions were; dough temperature, 27.7 °C; rest time, 30 min and thaw time, 7.2 h. After ten weeks of frozen storage optimum processing conditions were; dough temperature, 23.8 °C; rest time, 14 min and thaw time, 7.1 h. After 20 weeks of frozen storage, optimum processing conditions were; dough temperature, 22.1 °C; rest time, 4 min and thaw time, 7.9 h.