ABSTRACT
The staling or the deterioration of bread has been known since ancient times and has kept researchers busy over several centuries (Eckardt et al. 2013), looking for methods to increase the shelf life of bakery products. In this context, the production of bread from frozen dough has been carried out as a practical solution, showing during the last decade a substantial increment, varying from US$ 3.16 billion in 2004 to US$ 3.71 billion in 2008 (Matuda et al. 2011).
