ABSTRACT
The freezing process has been one of the main methods in food preservation, which is also used in wheat dough. It is important to know the mechanism of freezing of dough at structural level and during process. That is relevant to detect the negative effects of this technology and to propose improvements from the formulation to its production steps. Obviously the sensory evaluation characteristics of bread are reduced due to dough freezing. This is evidenced by getting a lower bread volume and higher firmness. One of the main factors affecting bread quality is the hydrolysis of gluten proteins, reflecting dough weakening and poor gas holding capacity. The objective of this review was to understand the effect of freezing process on the structure, and viscoelasticity of dough and bread quality in order to propose improvements of the final product.
