摘要：This study was performed to determine the effects of chilling and freezing of doughs on the bread characteristics. After mixing process, the doughs were formed and stored at the different temperature and period (5, 3, 0, -3, -5 oC; 6 and 12 hours). Then, this experimental group doughs were defrosted and leaved to final fermentation. They are baked with together control group doughs fermented according to classical method. It were determined some characteristics of all the bread samples. It wasn’t observed an evident difference between control and experimental group from the point of view the flavour crust thickness, weight, moisture loss and acidic of the bread samples. On the other hand, it was determined that the experimental group bread samples are of slimmer pores and lower baking number than the control group and especially their volume were lowered parallel to decreasing of storage temperature and getting longer of storage period.
