Dough frozen

There is a trade in frozen part-baked breads. Once again it centres around speciality and difficult to make products such as baguettes. The frozen dough is used by hotels and some in-store bakeries. The excess cost of the process can be supported on these products in these circumstances. 

Xu H-N., Huang W., Jia C., Kim Y., Liu H. Evaluation of water holding capacity and breadmaking properties for frozen dough containing ice structuring proteins from winter wheat. Journal of Cereal Science 2009 49(2) 250-253. 

The rise in popularity of frozen breads has been driven mainly by the economic attraction of centralized manufacturing and distribution and the practicality of consumption (Best, 1995). Nevertheless, frozen doughs still have presented problems such as dough weakening and loss of yeast viability and consequently decrease in CO2 retention during proofing and reduction of loaf volume (Casey and Foy, 1995 Ribotta et al., 2003. These problems could make the frozen product less acceptable than fresh bread. 

Casey, G.P. and Foy, J.J. Yeast performance in frozen doughs and strategies for... 

Laaksonen, T.J. Effects of ingredients on phase and state transition of frozen doughs. Academic dissertation. University of Helsink, 2001. 

Lu, W. and Grant, L.A. Effects of prolonged storage at freezing temperatures on starch and baking quality of frozen doughs. Cereal Chem., 76, 656,1999. 

Wolt, M.J. and d Appolonia, B.L. Factors involved in the stability of frozen dough II. The effects of yeast type, flour type, and dough additives on frozen-dough stability. Cereal Chem., 61, 213,1984. 

Frozen Dough Products. Frozen dough products have found increasing acceptance as the numbers of skilled baker/artisans available to small bakeries have declined. End users of frozen dough products are typified by the growing number of grocery store in-store bakeries. 

Gelinas, R, Fiset, G., LeDuy, A., Goulet, J. (1989). Effect of growth conditions and trehalose content on cryotolerance of baker s yeast in frozen doughs. Applied and Environmental Microbiology, 55, 2453—2459. 

Ribotta, P. D., Leon, A. E., Anon, M. C. (2003). Effects of yeast freezing in frozen dough. Cereal Chemistry, 80, 454-458. 

RoseU, C. M., Gomez, M. (2007). Frozen dough and partially baked bread an update. Food Reviews International, 23, 303-319. 

EFFECT OF SOY ADDITION ON MICROWAVABLE PARBAKED FROZEN DOUGHS... 

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