FIG. 4.

Gassing power in frozen doughs stored for different periods of time at −20°C. The doughs were thawed, and then CO₂ production at 30°C was measured for 2 h. Symbols: ○, T118; ●, T154; ▵, A318; ▴, AT418. The results are means ± standard deviations based on three independent experiments.