The impacts of formulation components on improvement of frozen bread dough and final product quality

In the bakery products market, the use of frozen dough and the demand to frozen products are increasing change over the world. Although consumer needs and trends changes over time, when purchasing bakery products, the most important factor that should be taken into consideration is still the product freshness. To become ready for consumption of these products with a short treatment or heat treatment have been effective for-the increase in demand of them. However, the main problem that has not been still solved is loss of quality that occurs during the frozen storage. The most important factors that deteriorate the quality are damage of yeast and dough gluten network during frozen storage. Besides determination of optimum process and storage conditions, the functions of ingredients that used are also very important to eliminate undesirable effects of freezing and frozen storage process that has been determined in related studies. In this study, the effects of components of the formulation were evaluated for the frozen bread dough and its final product quality.