ABSTRACT
The bakery industry uses the following two primary methods for bread preservation: (i) part-baked bread, and (ii) dough freezing. Both have advantages and disadvantages that should be considered by each producer. Frozen dough can be transported more easily due to the stability of the product, while part-baked bread must be handled more carefully and is bulkier, but the final product usually has better quality because the yeast is not damaged during the process. Freezing is typically used in food to preserve freshness, stop enzymatic processes and prevent microbial contamination. The freezing process also damages the food structure. In baked goods, water redistribution during the freezing process affects the protein structure, starch, and arabinoxylans, which can be reflected as a decrease in the volume and increased firmness of the product. Taking into consideration that increased volume and less firmness are desirable for bread quality, part-baked bread is commercially more advisable for both the producer and the consumer. The aim of this review is to compare the processes of part-baked bread and frozen dough to determine the best alternative for preserving bread with a longer shelf life without losing the baking properties of the product and considering the damage caused by freezing and storage on proteins, starch and arabinoxylans.
