Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough

The enthalpy of freezable water on fresh bread dough was determined by Differential Scanning Calorimetry (DSC) at the heating rate of 3°C/min, temperature range of −40°C to 20°C. The value of unfrozen water was 0.30-0.34 g H2O/g solids and additives used during the storage up to 56 days significantly affected the textural properties of frozen dough.