CAJ | 학술논문

研究了冷冻面团在冷冻贮存和解冻过程中面团温度的变化，并选择了冷冻面团面包的最佳冷冻贮存和解冻的工艺条件：面团30℃、90％～95％rh前发酵20 min，成型后于-20℃冷冻贮存；冷冻面团可在打开包装后，38℃，95％rh解冻40min，32℃，95％rh醒发55min，或用微波炉解冻档解冻1min再打开包装，32℃，95％rh醒发95min。
연구료냉동면단재냉동저존화해동과정중면단온도적변화，병선택료냉동면단면포적최가냉동저존화해동적공예조건：면단30℃、90％～95％rh전발효20 min，성형후우-20℃냉동저존；냉동면단가재타개포장후，38℃，95％rh해동40min，32℃，95％rh성발55min，혹용미파로해동당해동1min재타개포장，32℃，95％rh성발95min。
Conditions of freezing and thawing play an important role in preparations technology of frozen doughs. In this paper, the changes of frozen doughs' temperature during freezingstoring and thawing were studied, and the better technology condition of freezing-storing and thawing were selected. Doughs should preferment 20min at 30℃ and 90 % ～95 % th, freeze and store at - 20℃ after shaping. Frozen doughs should thaw 40min at 38℃ and 95 % rh after opening the wrapping, and proof 55min at 32℃ and 959% rh, or thaw 1 min in the microwave oven,then open the wrapping and proof 95min at 32℃ and 95 % rh.