ABSTRACT
I. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 482
II. Manufacture of Bakery Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 482
A. Western European Bakery Market . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 482
B. Conventional Bakery Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 483
1. Straight Dough Method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 483
2. Sponge and Dough Method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 483
3. Sourdough (Levain) Method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 483
4. Mechanical Dough Development . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 484
5. Rapid Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 484
C. Ingredients Used in Breadmaking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 484
1. Flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 484
2. Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 484
3. Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 485
4. Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 485
5. Sugars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 485
6. Lipids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 485
7. Other Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 486
D. Sensory Characteristics of Bakery Products . . . . . . . . . . . . . . . . . . . . . . . . . . . 486
III. Freezing of Bakery Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 487
A. Frozen Bakery Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 487
B. Refrigeration Applied to Bread Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 487
C. Refrigeration Applied to Rich Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 488
D. Freezing Technology — Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 489
1. Mechanical Refrigeration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 489
2. Cryogenic Freezing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 490
IV. Technological Problems, Solutions, and Requirements . . . . . . . . . . . . . . . . . . . . . . . 490
A. Problems Associated with Frozen Dough Products Freezing . . . . . . . . . . . . . . 490
B. Problems Associated with Partially Baked Products . . . . . . . . . . . . . . . . . . . . 490
C. Solutions Proposed for Confrontation of Problems . . . . . . . . . . . . . . . . . . . . . 491
1. Freezing Effect on Yeast Performance — Requirements and Suggestions 491
2. Processing Parameters — Requirements and Suggestions . . . . . . . . . . . . 492
3. Raw Material — Requirements and Suggestions . . . . . . . . . . . . . . . . . . . 493
4. Additives — Requirements and Suggestions . . . . . . . . . . . . . . . . . . . . . . . 493
V. Safety and Quality Issues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 494
A. Safety Considerations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 494
B. Quality Considerations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 495
C. Quality and Safety Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 497
VI. Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 498
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 499
Bread and cereal products are considered as some of the oldest components of the human diet. With
the ages, enormous changes have been accomplished in their formulation, characteristics, and
methods of preparation. Nowadays, bakery products present a great variety, capable of satisfying
the needs and demands of almost every consumer. However, they have a common attribute. The
shelf-life of these products is limited and their flavor, aroma, and textural characteristics are
degraded rapidly after baking. To overcome these problems and extend the product shelf-life,
several preservation methods have occasionally been proposed, the most important of which is
freezing.
