When making yeast dough, surplus may remain or it is necessary to prepare it for future use. How to save the dough? You can freeze yeast dough at home in a certain way.
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A thrifty housewife always has a simple and uncomplicated way to keep the yeast dough - freeze, this technology is also used in the food industry. It is possible to freeze at home not only dough, but also unformed dough products.
Temperature conditions for freezing
In order to properly freeze the dough, certain temperature conditions are needed. Immediately after fermentation, the dough can be divided into pieces and put in a freezer, thus packing in plastic wrap or foil so that there is no access to moisture.
At low temperatures, the process of water crystallization in the test takes place very quickly, which affects the quality of the finished products, for this you need to choose the optimal mode from -20 to -30 ° C. After the dough has frozen, the cooling mode can be changed -8, -18 ° C.
An important component - yeast
Yeast during freezing the dough is of great importance, they must be of high quality and added to the dough more than usual from 3.5 to 6.0%. Good quality frozen dough products can be achieved if the yeast is in an inactive state. The dough should stand a little more than an hour.
The importance of flour
The quality of flour for the frozen dough plays an important role. During prolonged storage, dough made from flour with weak gluten, during defrosting, becomes less tensile, has a vague form.
Flour with increased gluten can form a swollen crust and a dense crumb. For frozen dough, flour with gluten from 30 to 32%, quality group 1, is used. The dough will be firm and elastic if you add eggs, margarine and sugar.