ABSTRACT
Freshly baked goods possess a desirable flavor and texture. These highly desirable attributes diminish rapidly with a lapse of time after baking. For example, a crispy crust develops a moist leathery texture, and a soft crumb becomes firm and dry. Fresh flavor dissipates within a few hours after baking and is generally referred to as staling. This problem and its accompanying economic losses have traditionally forced bakers to do midnight or early morning baking to provide the consumer with fresh bread on a daily basis. These factors have also limited the distance over which baked products can be transported from a large automated bakery. Oxidant level should be increased in frozen dough formulations, as oxidants increase dough strength. Breads from frozen doughs possess less flavor and aroma than breads from conventional doughs because of the minimized fermentation before dough makeup and freezing. Neyreneuf and van der Plaat studied the effects of dough temperature on frozen French bread performance.
