REFRIGERATION IN THE BREAD MAKING INDUSTRY; A MINI REVIEW ON FROZEN DOUGH AND FROZEN PART BAKED BREAD

摘要

The bread making industry employs refrigeration. This paper proposes a mini review on refrigeration applied to frozen dough and part baked bread. Frozen dough is a very versatile way of increasing the shelf life of bread but might lead to some problems such as loss of the baking performance. Part baked bread is of interest in that a minimal amount of know-how is necessary for the final processing of the products. This paper proposes a review of the problems encountered with these products based on the existing literature and on recent results obtained in our group. Future needs in terms of research will be outlined.