Yeast dough contains water or a liquid component. This could be milk and its derivatives. However, the main component is yeast, which causes it to spoil quickly. Due to the fermentation process occurring, the dough begins to smell sour. Under no circumstances should such products be used in the kitchen!
How to store yeast dough in the refrigerator? Can it be stored at room temperature, and how to do it correctly? Answers to the above questions can be found in this article.
Storage methods
Modern housewives should know that the yeast base for pizza, buns, and pies can and should be stored both in the refrigerator and in the freezer. Let's look at the most popular methods that will help extend the “life” of flour mass. How and where to store homemade dough?
Method number 1: in the refrigerator
If the cooking process needs to be interrupted for a short period of time, for example, for a day, then it is recommended to keep the semi-finished product in the refrigerator. It does not require freezing. It could be:
- ready product;
- kneaded (it doesn’t matter whether it has risen or not);
- product in containers, for example, pizza or pies.
To store the product in containers until the next day, it is recommended to cover it with film with holes. This is necessary so that it “breathes”.
If you need to store the yeast mass for 3-10 hours, the ideal option is to place it in the refrigerator.
Many housewives prefer to prepare the product the evening before. And then, by placing the dough in a cold place, you will keep it in its original form until the morning.
How to properly store the prepared mixture in the refrigerator? A few simple tips:
- Only the amount that will be used should be used. It is advisable to place the rest in the freezer.
- Carefully roll the mixture into a ball and grease with vegetable oil.
- Place in a dry bag. Before doing this, make several small holes to allow air to enter. After which, tie it tightly. If you completely block the access to oxygen, the yeast dough will spoil!
- Place the yeast mixture on the shelf that is furthest from the freezer.
The temperature in the refrigerator directly affects how long the product can be kept:
- if the temperature is 5–8 °C, then the mass should be used within a maximum of 1 day;
- if it is 2–4 °C, it is recommended to keep the yeast base for no more than 2 days.
It is important to follow some rules:
- Due to fermentation processes, the yeast base will increase in volume. Therefore, it must be placed on an empty shelf.
- Before placing in a cold place, the product must be “kneaded”. This procedure must be done in order for carbon dioxide to escape from the dough. It is advisable to store it in a large bag.
- If the yeast base has fallen off and gives off an unpleasant odor, then it is better to get rid of it.
Method number 2: in the freezer
If you need to store the finished mass for several days or weeks, then it should be divided into bags and frozen. To properly preserve the yeast base and prevent it from spoiling, place it immediately in the freezer after cooking. Otherwise, the product cannot be used in cooking.
How long can a frozen product be stored?
In the freezer, the shelf life ranges from 2-3 days to 3 months. If the freezing process needs to be carried out frequently, then it is recommended to stick paper labels on the bags. Indicate the preparation date and recipe on them.
How to freeze the finished mass to minimize risks?
You must follow simple rules:
- divide into single portions;
- re-freezing is not recommended;
- It is recommended to use special containers for storing finished products;
- it is necessary to store only in clean containers, greased from the inside with a small amount of vegetable oil;
- if the necessary storage containers are not available, the finished frozen product should be left wrapped in cling film;
- When stored in cling film, it does not need to be lubricated with oil!
Freezing the yeast mass should not only be deep, but also fast. The recommended freezer storage temperature is -15 to -18 °C. Defrosting is carried out gradually: first the product is placed in the refrigerator, and after a few hours it is taken out.
Note! Frozen dough should never be left near radiators or heating devices.
In addition, it should not be exposed to direct sunlight. Before using it, you need to make sure it is fresh. If it has a sour smell, it is not recommended to use it!
Method No. 3: at room temperature
The finished product should remain in the kitchen without the use of a refrigerator or freezer for more than two hours. But what to do if it is not possible to put the dough in the refrigerator?
There is an effective way to extend the “life” of the yeast base:
- It must be divided and tightly packed in several clean plastic bags.
- Pour cold water into a large saucepan and lower the dough.
- First, the product sinks to the bottom and then floats to the surface.
You can store it this way for 5–6 hours. If the shelf life needs to be extended, it should be pulled out, kneaded and the procedure repeated. After that, you can store it for another 4–6 hours.
In a refrigerator
The duration of storage directly depends on the composition, quality of ingredients used, temperature and light conditions, and humidity levels.
A self-prepared batch is usually placed in the refrigerator for no more than 24-48 hours.
The presence of yeast reduces the shelf life of the product.
According to the requirements and norms of SanPiN, industrial test semi-finished products must be stored at a humidity of 85-90%, excluding direct sunlight, at a temperature of 4 ± 2 ° C:
- 9 hours – yeast for pies, buns and other flour products.
- 24 hours – unleavened puff pastries for cakes and pastries.
- 36 hours – shortbread for cakes and pastries.
Manufacturers often add various stabilizers, preservatives, and thickeners to the composition in order to extend shelf life.
How to store different types of dough?
The storage time and methods depend directly on its recipe. Let's look at how to properly store different types of dough.
Puff
It needs to be kneaded and rolled out thoroughly. The thickness should not be more than 3 centimeters. The resulting layer must be wrapped in film and folded into a roll. It is recommended to store both in the refrigerator and in the freezer.
For pizza
To begin with, it is recommended to divide the mass into several parts of the same size. After that, roll each piece into a bun and grease it. Each bun should be placed in a separate bag and wrapped in film.
The packaged balls can be kept in both the refrigerator and freezer. In the refrigerator, the shelf life of yeast pizza base is 2-3 days, and in the freezer - 2-3 months.
Purchased
It is necessary to store the finished product from the store, taking into account the expiration date and date on the packaging. In addition, it is necessary to take into account the storage temperature.
Sweet and inconvenient
To prevent the base for pies or buns from losing their properties, it is recommended to keep it in clean and dry bags. To extend shelf life, place in the freezer. The product can remain there for up to 2 months.
You can also freeze semi-finished products such as pies, buns, rolls and cookies.
Baking
The shelf life of rich yeast dough will be shorter than that of unleavened dough. The presence of sugar in this product increases the rate of fermentation. This happens because sugar is an excellent nutrient medium for yeast. Based on this, sweet pastries should be made on the day the dough is made (maximum on the second day).
Dough for fried pies, pizza, kulebyaki can be safely stored in the refrigerator for 2 days.
How long and how is the dough stored?
Yeast mass can be stored in several ways:
Until next day
If working with the dough is postponed for a day, it is not necessary to freeze it. Simply cool, wrap in cling film and place in the refrigerator. This way it will last until the next day.
In container
Yeast dough can be stored in a container for up to 24 hours. However, the dough should not be left in a cold place for longer.
When resuming baking, just remove the dough from the refrigerator, wait until it warms up and bake the products.
In the package
It is recommended to store the yeast mass in a bag. The shelf life is 48 hours. In order for the dough to “breathe”, you must make several holes.
Semi-finished products
Storing yeast dough in the form of semi-finished products is possible if a certain sequence is followed:
- Forming a product for baking.
- Sending the semi-finished product into a preheated oven on a greased baking sheet.
- Turning off the oven while the items are rising.
- Rapid cooling of semi-finished products to sub-zero temperatures
- Packed in vacuum bags or film and sent to the freezer for storage.
Storage of frozen semi-finished yeast dough products can last up to 3 months. Bake them after defrosting.
Defrosting rules
To ensure that the dough does not lose its properties, it must be properly not only frozen, but also defrosted. It is recommended to do this in natural conditions at room temperature. It will take at least 12 hours for complete defrosting.
However, sometimes you need to urgently make baked goods. In this case, accelerated defrosting methods are suitable:
- 5–6 hours. Place the mixture in a bowl, cover with a lid and leave in a warm place.
- 2–3 hours. During this period of time, the frost will go away in warm water. It is recommended to place the product in a pan with warm water. It needs to be changed from time to time.
- In 15–30 minutes. This option is extremely undesirable, but some housewives use it. The mass can be defrosted in the microwave. The timer is set to the minimum time. It is necessary to constantly monitor the defrosting process.
According to GOST
A number of standards apply:
- GOST 31806-2012 “Semi-finished bakery products, frozen and chilled. General technical conditions" contains requirements for the quality and organoleptic properties of semi-finished bakery products.
- TU 10.71.11-001-38676869-2017 “Chilled pizza dough.”
- TU 9115-001-03424982-2016 “Yeast, yeast-free, puff pastry.”
- TU 9115-007-42842345-2015 “Frozen and chilled dough”.
- TU 9195-001-30455011-2009 “Pancake dough”.
- SanPiN 2.3.2.1078-01 “Hygienic requirements for the safety and nutritional value of products” indicates what the content, composition should be, and lists the regulatory authorities.
Recommendations
A few simple storage rules that modern housewives will need:
- The dough is susceptible to odors. Therefore, it needs to be placed on an empty shelf. It is better to move other products further away.
- The yeast mixture should not be left overnight, even if the room is cool. It may turn sour until the morning.
- If you get a large amount of mass, it is better to divide it into several parts to maintain the temperature regime.
- To avoid missing the expiration date, it is recommended to leave a note with the freezing date.
Even with proper storage, the yeast base can deteriorate.
The main signs of a poor quality product:
- the presence of an unpleasant and sour odor;
- texture change;
- the surface becomes sticky or slippery.
If after defrosting at least one of the above symptoms is present, the finished product must be discarded immediately.
