Cambios fisicoquímicos en masa congelada y su efecto en la calidad del pan: Una revisión

Main physicochemical changes that occur in frozen dough affecting the bread quality are reviewed. Generally, bread made from frozen dough has a lower quality than that made of non-frozen or fresh dough, since dough is weakened and a smaller volume is obtained. The quality of products made of frozen dough is affected by factors such as dough formulation, storage time, and freezing and thawing process conditions. These factors induce physicochemical changes in the dough, which reduce the production of gas, damage gluten proteins, alter the visco-elasticity and decrease bread quality. Furthermore, when the dough system is modified in formulation by adding crioprotectants such as fiber and by removal of gluten, the dough becomes completely different. It is important to study the mechanisms by which the dough loses its quality, and how to evaluate them, in order to understand the changes and be able to modify them so as to obtain a product of the highest quality.