The freezing rate also influenced the gas cells number and size. It was shown that increasing yeast in frozen sweet doughs improved the overall quality of Kougelhopf compensating for the loss of yeast activity during the freezing process.
The freezing rate also influenced the gas cells number and size. It was shown that increasing yeast infrozen sweet doughs improved the overall quality of Kougelhopf compensating for the loss of yeast activityduring the freezing process.