The aim of the study was to define the influence of deep freezing of dough on the quality of the finished product. The experimental material was wheat flour of the 750 type. Batter prepared from this flour was divided into 3 portions, from which the first was not fermented, the second was fermented for an hour and the third one – for 1,5 hour. All were deep-frozen for 24 hours in -70˚C. Next, each portion was stored in the temperature of -18˚C for respectively, 7, 14 and 30 days. Moreover, a control sample without deepfreezing and a test sample with the addition of 3% of improver and 5% of yeast were prepared. In further analysis the basic features of 750-type flour and the physical features of the obtained batter have been examined. The baked products showed a regular decrease of volume and an increase of the crumb’s hardness along with the increase of the time of freezing the batter. It was noticed that the bread had a greater volume without being fermented before freezing. Furthermore, no significant increase of quality was achieved by adding improver and yeast. The test results have showed that the best solution is the shortest possible freezing period and the fermentation after thawing.
wheat flour, dough, freezing, intermediate products, baker’s yeast, improver