Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread
Round 1
Reviewer 1 Report
A manuscript was submitted for review, the purpose of which was to analyze selected physical properties of bread obtained from frozen dough. The authors analyzed two types of dough frozen at different ranges of parameters
In my opinion, the manuscript needs to be corrected for improvement. Please pay attention to some entries that may be misleading. Please, the authors do not provide conclusions if no research has been performed in a given area.
Instructions for authors - presentation of results and discussion should be separate chapters. I leave the decision to the journal editors. I suggest expanding the discussion - there are few references in this part of the manuscript.
Some comments are provided below
Comments for author File: 
Comments.docx
Author Response
Review
A manuscript was submitted for review, the purpose of which was to analyze selected physical properties of bread obtained from frozen dough. The authors analyzed two types of dough frozen at different ranges of parameters
In my opinion, the manuscript needs to be corrected for improvement. Please pay attention to some entries that may be misleading. Please, the authors do not provide conclusions if no research has been performed in a given area.
Instructions for authors - presentation of results and discussion should be separate chapters. I leave the decision to the journal editors. I suggest expanding the discussion - there are few references in this part of the manuscript.
Ans) We appreciate much the reviewer’s time for valuable review and suggestions. We tried to improve the manuscript as the reviewer commented. However, we could not add many references due to limited publications on the pre-fermented frozen dough. The revision was marked with red color in the manuscript.
Some comments are provided below
- Abstract – to 200 words – in the manuscript – 204
Ans) We shortened the abstract to 200 words.
L26-29- Please specify. Industrially produced bread was and is fresh. This passage may be misleading
Ans) We revised the sentence.
L 30 ….
because of the growth in demand for frozen dough products - I suggest rewriting …to the increase in demand for such products
Ans) We revised the sentence as suggested.
L38 - …
in Europe because of its simple proces - what process?
Ans) We omitted the part ‘because of its simple process’ to clarify the meaning.
Materials and methods
2.4, 2.5 and 2.7 - please enter the number of repetitions
Ans) We added the number of repetitions in 2.4, 2.5, and 2.7.
Results
L74 - …p-values.. - leading
Ans) This comment was not clear.
L213-214 - The color of the bread crust was mainly developed because of the Maillard reaction, which 213 occurs by evaporation of water and drying of the dough surface during baking [9]. - I disagree with this statement - Mailard's reactions are more complex and do not result from the evaporation of water and drying of the surface - these are mainly reactions between sugars and proteins - please change this mind
Ans) We appreciate the comment. We revised the sentence to clarify.
L 214-219 - The 214 freezing rate affected the size of ice crystals in frozen dough [8, 18, 20], indicating the 215 difference in ice crystals formed in the RTP and RTB ……. - the authors did not study the size of the crystals - there are no grounds for such conclusions - please edit and refer to your own results - how the freezing parameters can affect e.g. the structure and what results have the authors obtained in this study
Ans) We revised the sentence.
L238-239 - However, the results in our study 238 showed a different trend because of potentially more living yeast cells, which remained because of the high sugar level of sweet bread [27]. –
please edit your sentence, e.g.
However, the results in our study showed a different trend . The larger volume of bread loaves after longer pre-fermentation could be due to the greater number of live yeast cells, which in turn could be related to the higher sugar content
Ans) We edited the sentence as suggested.
L260-61 … bread volume ????? what? please specify
Ans) We specified it to bread volume result.
L265 - … indicating superior frozen stability of these frozen dough -- -frozen – frozen – language
Ans) We revised the sentence to ‘superior storage stability”.
References
- item 15 - please adapt to requirements - We revised.
- item 23???? - We revised.
Author Response File: Author Response.docx
Reviewer 2 Report
General comments
In general, this manuscript has a valuable topic. The style is fine except for some moderate English language check required. The experimental design is adequate. There are some minor comments.
Detailed Comments:
In general, please avoid using personal pronouns such as we, our, and apply this rule throughout the manuscript (for example, Line 238, line 282, our results and Line:291 our study).
Abstract:
The aim of the study was not clearly stated.
The author is advised to provide some values from the results to show the most significant findings
Introduction:
The topic is very important and has a great value. It is also can be applied for other crops. I see that the introduction is very poor. This section needs to be enriched and provided with more background about the topic.
Results and Discussion:
-The results were well presented. Please combine Table2 and Table3 to have the statistical analysis beside the data. Also put the table in the right format
Line 343: please change the effects of first and second to…. the effects of the first and the second and change it in the manuscript.
Conclusion:
-Please add recommendation based on the outcome results.
- Also, the suggestion for further work on the same topic.
Materials and Methods:
The experimental design was suitable and adequate to the current study.
References:
The authors provided enough citations, and it was UpToDate.
*I find that the manuscript has scientific point of view with some extra effort the manuscript will be improved and suitable for publication.
Author Response
General comments
In general, this manuscript has a valuable topic. The style is fine except for some moderate English language check required. The experimental design is adequate. There are some minor comments.
Ans) Overall we appreciate much the reviewer’s careful review and comments being able to improve the manuscript. We tried to revise the parts marked with blue color.
Detailed Comments:
In general, please avoid using personal pronouns such as we, our, and apply this rule throughout the manuscript (for example, Line 238, line 282, our results and Line:291 our study).
Ans) We revised those sentences as commented.
Abstract:
The aim of the study was not clearly stated.
The author is advised to provide some values from the results to show the most significant findings
Ans) We revised the abstract to state clearly the aim of the study. We provide some values from the results.
Introduction:
The topic is very important and has a great value. It is also can be applied for other crops. I see that the introduction is very poor. This section needs to be enriched and provided with more background about the topic.
Ans) Although the reviewer commented on the applicability of other crops, the present study focused on applying wheat flour. We considered providing sufficient background for the study. Please comment which parts need to be revised if necessary.
Results and Discussion:
-The results were well presented. Please combine Table2 and Table3 to have the statistical analysis beside the data. Also put the table in the right format
Ans) We appreciate the comment. However, we think expressing as two tables would be better than combining them because Table 2 showed the raw bread quality data, and Table 3 showed the statistical analysis results on processing factors that affected bread quality.
Line 343: please change the effects of first and second to…. the effects of the first and the second and change it in the manuscript.
Ans) We revised the sentence as suggested.
Conclusion:
-Please add recommendation based on the outcome results.
- Also, the suggestion for further work on the same topic.
Ans) We revised the conclusion.
Materials and Methods:
The experimental design was suitable and adequate to the current study.
References:
The authors provided enough citations, and it was UpToDate.
*I find that the manuscript has scientific point of view with some extra effort the manuscript will be improved and suitable for publication.
Author Response File: Author Response.docx
