ABSTRACT

However, subzero temperatures dramatically affect yeast viability and the spatial arrangements of biopolymers, particularly the gluten network and its ability to retain

12.1 Introduction .................................................................................................. 351 12.2 Cryoprotection of Yeast ................................................................................ 352 12.3 Flour Characteristics for Freezing Processes ............................................... 354 12.4 Hydrocolloids as Protective Agents in Freezing Processes .......................... 355

12.4.1 Explanation of Hydrocolloids’ Effect ............................................... 359 12.5 The Role of Emulsiers as Cryoprotective Agents .......................................360 12.6 Oxidants and Ascorbic Acid ......................................................................... 361 12.7 Other Alternatives for Protecting Frozen Bakery Products ......................... 362 12.8 Processing Aids ............................................................................................364 References .............................................................................................................. 365

CO2; in consequence, baked product quality deteriorates (Rosell 2010). In addition, temperature uctuations during frozen storage cause dramatic changes in dough and bread quality. Therefore, the application of subzero temperatures to the bread-making process must conform to new requirements regarding raw materials, machinery, package, and transport (Rosell and Gomez 2007). This chapter provides information about recommended raw materials when subzero temperatures are involved in bread making and also the ingredients and additives acting as cryoprotectants that provide protection against the harmful effects of freezing temperatures for improving dough quality and, in consequence, bread quality.