The objective of this work is to study the combined effect of instant yeast, soy lecithin and soy extract in the production of non-fermented frozen form bread during sixty days of dough storage. The procedures were carried out in the bakery of the Center of Research in Feeding of the University of Passo Fundo, using three levels of instant yeast (0,8%, 1,3% e 1,8%), three levels of soy lecithin (0,5%, 1,5% e 2,5%) and three levels of soy extract (1%, 3% e 5%), completing 15 treatments, in incomplete factorial. The dough was divided in 150g pieces, shaped and frozen in the ultra freezer, mark Klimaquip, in the speed of 1,23°C min-1 and 5ms-1 air circulation. The samples were thawed after 30 days and 60 days of storage, the fermentation was in a fermentation cabinet at 32 ±1°C and in relative humidity of 80% and cooking was done in a laboratory rotative oven, at 190°C for 18 minutes. Functional and physics variables were monitored and answer surface methodology was used to optimize the formulation study of the form bread. Among the ingredients studied in the form bread formulation, only instant yeast and soy extract concentrations had significant interferences in answer variables. The volume and the gas production increased with the dough fermentation in the same proportion as yeast concentration used in the formulation. The form bread specific volume, crust color and points score increased with the instant yeast concentration raising and the decrease of soy extract. With the storage time increasing from 30 days to 60 days, there was a quality loss in the bread characteristics, except for the specific volume that remained stable.
wheat; flour; freezing; yeast; lecithin; soy extract
