ABSTRACT
The main purpose of freezing is to extend a product’s shelf life, and, indeed, freezing is considered one of the most successful and widespread food preservation methods in use, suitable for a great variety of foods. The beneficial effects of reduced temperature storage for food preservation are well known and documented, but the widespread application of freezing as a preservation method for breads is relatively recent (Rosell and Gomez 2007). Likewise, modeling and simulation of freezing processes have been the subject of much research over the years, but the body of research specifically related to the prediction of freezing times for bakery products is still comparatively modest. The increase in consumer demand for high-quality and convenience products, combined with changes in modern food production and distribution structures, has led to an increased interest on the advantages of freezing not only for baked bread and other bakery products but also for shaped bread dough and part baked bread (PBB). In the case of the latter products, freezing allows breads to be baked on demand and on site at smaller outlets or points of sale, or even directly at home by consumers.
