ABSTRACT
Bakery products are the most widely consumed foods in the world and are gaining popularity as processed foods because of their availability, convenience, comparatively good shelf life, and sensory acceptance. The spoilage problems of bakery products can be subdivided into three main groups: physical spoilage (moisture loss, staling), chemical spoilage (rancidity), and microbiological spoilage (yeast, mold, bacterial growth). The vast majority of partially baked (i.e. part-baked) products are high-moisture and low-acid bakery products, thus ideal substrates for microbial development. In view of certain difficulties related to the preservation of yeast activity in frozen dough, a better way of maintaining freshness could consist of freezing part-baked products. There are many factors that significantly affect the quality of part-baked products during the partial baking process, such as initial baking time and temperature, chilling, freezing, storage, and final baking (re-baking) conditions.
