Freezing bread dough

AÑÓN, M.C., LE BAIL, A., LEÓN, A.E.

Handbook of Food Science, Technology and Engineering

Taylor and Francis

Año: 2006; p. 1 - 8

 Some modifications involving several constituents of bread formulation take place during preparation and baking of bread from frozen dough. This work analyzes the effect of freezing on the ingredientes, regardless of the process and formulations used.