ABSTRACT
Cereal technology has always occupied an important place in the history of the food industry. Despite the fall in the consumption of cereal products in developed countries, observed in the twentieth century, they are widely consumed in the world. However, from being staple food, cereal products have evolved into a status of food “pleasure” integrated in meals (Roussel and Chiron 2002). A trend toward diversification is observed, with the aim of maintaining market share; this sector faces competition from other food products. It is through well-directed and controlled innovations that manufacturers develop products that meet more specific consumer expectations, with products that are diversified and fresh (throughout the day) and have a good taste and texture as well as good sensorial and nutritional qualities. In this quest for diversification, freezing the dough is an economically attractive solution for the production of fresh bakery products available throughout the day (Le Bail and Goff 2008).
