Cryoprotectants for Frozen Dough: A Review

Abstract Dough is the first step to create baked goods that are known for their variety of presentations, textures, and flavors, divided into different groups such as bread, cakes, cookies, pizza, puff pastries, among others. These products mainly made from cereals or cereal-based flours. Particularly, starch gluten wheat help develop characteristic textures these products. Since ingredients used make susceptible damage during storage, alternatives freezing have been sought. However, storage at temperatures below point water often affects sensory quality final product, especially by minimizing development texture after baking, resulting in a food with limited volume because reduction number viable yeast cells, presence overlapping layers which do not baking stage pastry fat syneresis. To mitigate negative effects low temperatures, application cryoprotectants has investigated industry improve frozen dough. In consequence, this review analyzes relevant advances dough based on use additives scientific evidence available date indicate perspectives toward improving aspects related attributes, technological feasibility, shelf life.