A Comparison between Part-Baking Bread and Frozen Dough Processes

• Published in: Food Process Engineering and Quality Assurance pp. 19 - 37
• Main Authors: Gerardo-Rodríguez, J. E., Ramírez-Wong, B., Torres-Chávez, P. I., Ledesma-Osuna, A. I., Carvajal-Millán, E., López-Cervantes, J., Silvas-García, M. I.
• Format: Book Chapter
• Language: English
• Published: CRC Press 2018
• Edition: 1
• Subjects: Water Vapor Permeability; Prevent Moisture Loss; Candelilla Wax; Frozen Storage Times; Dough Fermentation; Gluten Matrix; Gluten Network; Euphorbia Antisyphilitica; Frozen Storage; Bread Quality; Bread Characteristics; storage time; Good Plastic Properties; Frozen Dough; Bread Volume; Freezing Rate; Full Baking; Part-baked Bread; Freezing Process; Bread Making; Xanthan Gum; Ice Crystals; moisture; Water Redistribution; starch; Bread Improver; HPMC
• ISBN: 1771885769; 9781771885768
• DOI: 10.1201/9781315232966-2

The bakery industry uses the following two primary methods for bread preservation: (i) part-baked bread, and (ii) dough freezing. Both have advantages and disadvantages that should be considered by each producer. Frozen dough can be transported more easily due to the stability of the product, while part-baked bread must be handled more carefully and is bulkier, but the final product usually has better quality because the yeast is not damaged during the process. Freezing is typically used in food to preserve freshness, stop enzymatic processes and prevent microbial contamination. The freezing process also damages the food structure. In baked goods, water redistribution during the freezing process affects the protein structure, starch, and arabinoxylans, which can be reflected as a decrease in the volume and increased firmness of the product. Taking into consideration that increased volume and less firmness are desirable for bread quality, part-baked bread is commercially more advisable for both the producer and the consumer. The aim of this review is to compare the processes of part-baked bread and frozen dough to determine the best alternative for preserving bread with a longer shelf life without losing the baking properties of the product and considering the damage caused by freezing and storage on proteins, starch and arabinoxylans. This chapter reviews the comparison between the processes of part-baked bread and frozen dough to determine the best alternative for preserving bread with a longer shelf life without losing the baking properties of the product and considering the damage caused by freezing and storage on proteins, starch and arabinoxylans. It focuses on part-baked bread as an alternative to dough freezing to preserve bread with a longer shelf life without losing the characteristic properties of the product, while also considering the damage caused by freezing and storage on proteins, starch, and arabinoxylans. After fermentation, dough is exposed to the first baking cycle. The temperature and part-baked time can vary according the loaf size. Frozen part-baked bread is a viable option for preserving the freshness of a product until its consumption. Compared with frozen dough, part-baked bread has the advantage that yeast is no longer a problem because their functions have already been completed at the time of freezing.