Improvement of frozen dough stability using a cryoresistant yeast strain and refreshment

Frozen doughs for baked goods are increasingly produced because they offer added value in terms of both convenience (ready for use) and storage. The quality of these products depends on the choice of raw materials and technological process, in which leavening is a major step involving lactic acid bacteria and yeasts. Freeze-thawing and storage of dough at –18°C generated loss in bread quality reflected by a longer fermentation time, an increase in the proportion of gas cells, and less elasticity of the bread dough. Combining the use of selected cryoresistant starters and the refreshment of the thawed dough, we prepared bread from frozen dough with improved stability, and structuraland mechanical characteristics that were closer to bread made from fresh dough than bread made from frozen dough withoutrefreshment.