Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality.

People with celiac disease, wheat allergy, and non-celiac gluten sensitivity required bakery products without gluten. However, gluten-free bread has a high rate of starch retrogradation during shelf life, resulting in loss softness the crumbs. The inclusion frozen doughs for can provide feasible solution to increase product supply technological sensory quality, providing fresh uniform characteristics. biggest challenge dough is related amount water added (70-120 % - flour basis) because ice crystals formed freezing step cause damage yeast. use cryoprotectants an alternative preserving yeast cold chain maintenance. This study aimed evaluate behavior fructo-oligosaccharide, hydrolyzed soy protein, extract as cryoprotectant evaluation quality. Through Response Surface Methodology, using Simplex-Centroid Mixture Design, were evaluated up concentration 5 (flour 7 days at -18 °C. results showed that cryoprotectants, there was volume doughs, specific bread, crumb. 69 fructo-oligosaccharide 31 extract, considered optimal formulation tested probability 79.60 success obtained by desirability function. These levels promoted better biopreservation fermentation power improved crumb 46 40 %, respectively, compared standard sample.