Posted by Dave Pfefer on November 30, 1998 at 22:55:07:
In Reply to: Freezer Burn - Frozen unbaked bagels posted by Ira Walman on June 11, 1998 at 12:01:22:
: Cause and prevention?
Caused by sublimation of ice crystals in surface and sub-surface layers of bagel dough. This drying out of raw dough causes discolored surface and tough chewing. Prevention includes adding water binding agent (Ultra Cel) to formulation and slowing down air velocity over product.