Effect of freezing on dough ingredients

AÑÓN, M.C., LE BAIL, A., LEÓN, A.E

“Handbook of Frozen Foods”

Marcel Dekker of New

Lugar: New York; Año: 2004; p. 571 - 580

Some modifications involving several constituents of bread formulation take place during preparations and baking of bread from frozen dough. This work analyzes the effect of freezing on the several ingredients, regadless of the processes and formulations used.