摘要：This study was conducted to investigate the effects of varying bulk fermentation times (0, 20, 40, 60, 80, 100 and 120 mins.) and storage periods (1 and 2 mo.) on the stability of frozen dough. Statistically significant differences (P<0.01) were reported. While the increase in bulk fermentation time caused decreases in yeast counts and gassing power of frozen dough, it caused an increase in its proof time. Bread specific volume showed a decrease with the rising bulk fermentation time. It was observed that prolongation of storage period caused decreases in yeast counts and gassing power, and increase in proof time of frozen dough.
