Changes in Dough and Bread Structure as a Result of the Freezing Process

The quality changes that occurred in bread-making products during freezing or frozen storage have been related, partly, to structural changes (Phimolsiripol 2009), mainly linked to the formation of ice crystals, the processes of recrystallization, and the water redistribution inside the product (Baier-Schenk et al. 2005a, 2006b).