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Frozen Dough and Partially Baked Bread: An Update

2007; Taylor & Francis; Volume: 23; Issue: 3 Linguagem: Inglês

10.1080/87559120701418368

8755-9129

Cristina M. Rosell, Manuel Gómez,

Microbial Metabolites in Food Biotechnology

The bakery market is growing due to the development of new technologies related in freezing. In this contribution, the state of the art on frozen dough and bread is reviewed, giving special emphasis to the contributions of the last two decades. This article is especially focussed on being a useful guide of the research performed in the application of freezing at different steps of the breadmaking process, giving an overview of the direction in which the bakery market is moving. The raw material requirements, processing conditions and baked bread quality from frozen dough and partially baked bread are reviewed.