Transcript

• Session Spotlight: Understanding Frozen & Refrigerated Dough Rheology
• Hello, my name is Sherrill Cropper, and I'm the new product development lab manager for Lesaffre Corporation. I have a bachelor's and master's degree in Food Science from the Ohio State University and a PhD in grain science from Kansas State University.
• What topic or trend does this session cover, and why is it important?
• For this presentation, my colleague Gideon Butler Smith and I will be presenting on understanding why it's important to choose the right yeast type for both frozen and refrigerated dough applications, illustrating the importance of determining proper mixed times for frozen dough and what can help you hit those target dough temperatures, as well as key ways to help improve that shelf life, including volume and durability through that frozen dough storage. And this of course is important to ensure that you have the quality product that your customers are expecting you to have when you uh have a product that you produce for the market.