The rising popularity of frozen bakery goods is largely attributed to the cost-effectiveness and quality consistency afforded by centralized production and distribution. However, this trend also presents unique challenges for artisan bakeries, particularly due to the adverse effects of freezing on dough quality. Common issues include reduced volume and compromised texture, stemming from weakened dough and diminished yeast activity.
The freezing process can damage yeast cells, leading to decreased fermentation capability. This is caused by the expansion and crystallization of water inside the cells, which disrupts the cell walls. Additionally, the release of thiol peptide molecules during cell rupture can further impair dough structure and gas retention, resulting in excessive dough extensibility. Ice crystal formation also alters the dough’s components, affecting the starch and gluten structures and ultimately reducing loaf volume.
Lallemand Baking Solutions offers clean-label enzyme-based baking solutions developed to improve moistness, freshness, cohesiveness of bakery products and prolong their fresh qualities throughout storage. Our enzyme-based dough conditioners for Freezer-To-Oven (FTO) can help to strengthen the dough and improve loaf volume.