THE EFFECTS OF FROZEN STORAGE AND FREEZE-THAW CYCLES ON WHEAT DOUGHS

Abstract

This review clarifies the freeze and thaw process interference in the dough
ingredients and on the final bread properties. The topics approached were: fresh
and frozen dough, influence of freezing on gluten, starch and yeast. Thawing and
freezing of the dough, waiting time and final volume of bread were also studied. It
was verified that freezing the dough modifies its constituents (yeast, gluten, starch
and water) and, therefore, it is possible to add components to reduce these changes.
It is necessary to optimize and standardize the process of dough freezing to improve
the final bread quality.