The main objective of this work was to determine the influence of formulation on the stability
of bread dough during frozen storage. Bread doughs containing gluten and trehalose were
submitted to mechanical freezing at-30 C and stored frozen for 45 days. Two types of instant
yeast were tested:(A) for sweet doughs and (B) for savoury doughs. Specific volume was
significantly affected by the yeast type, type A showing better effect than type B. Frozen
storage of the doughs negatively affected the specific volume, crumb hardness and …

The main objective of this work was to determine the influence of formulation on the stability
of bread dough during frozen storage. The basic formulation (flour based) was the following:
flour (100%), water (farinographic absorption less than 2%), instant dry yeast (1.3%), salt
(2%), sugar (2%), hydrogenated vegetable fat (2%), sorbitan monooleate (0.3%), ascorbic
acid (120 ppm), vital gluten (2%) and D+ trehalose (5%, based on the yeast dry weight).
Bread doughs containing gluten and trehalose were submitted to mechanical freezing at-30° …