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Original Articles

Frozen Dough and Partially Baked Bread: An Update

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Pages 303-319 | Published online: 30 Jun 2007

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (2)

Eveline Lopes Almeida, Caroline Joy Steel & Yoon Kil Chang. (2016) Par-baked Bread Technology: Formulation and Process Studies to Improve Quality. Critical Reviews in Food Science and Nutrition 56:1, pages 70-81.
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Asif Ahmad, Nazish Arshad, Zaheer Ahmed, Muhammad Shahbaz Bhatti, Tahir Zahoor, Nomana Anjum, Hajra Ahmad & Asma Afreen. (2014) Perspective of Surface Active Agents in Baking Industry: An Overview. Critical Reviews in Food Science and Nutrition 54:2, pages 208-224.
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Articles from other publishers (78)

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Siyu Liu, Simin Gu, Ying Shi & Qihe Chen. (2024) Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread. Food Chemistry 431, pages 137122.
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Sini Kang, Yang Xu, Yanyang Kang, Junhui Rao, Fuwen Xiang, Seockmo Ku, Wei Li, Zhijie Liu, Yaqing Guo, Jianhua Xu, Xiangwei Zhu & Mengzhou Zhou. (2023) Metabolomic insights into the effect of chickpea protein hydrolysate on the freeze-thaw tolerance of industrial yeasts. Food Chemistry, pages 138143.
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Rika Kobayashi. (2023) Investigation of the effect of oil added to frozen wheat dough冷凍貯蔵下でのパン生地劣化挙動に対する添加油の役割の検討. Nippon Shokuhin Kagaku Kogaku Kaishi 70:8, pages 379-384.
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D. Zhygunov, S. Sots, Y. Barkovska, Jiguo Liu, Fengcheng Wang, Xinxin Liu, Zhibing Wang & Xiyan Li. (2023) PRODUCTION OF SPECIFIC FLOUR FOR FROZEN PRODUCTS BY FLOUR STREAMS BLENDING. Food Science and Technology 17:1.
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Saba Iqbal, Saqib Arif, Salman Khurshid, Hafiza Mehwish Iqbal, Qurrat‐Ul‐Ain Akbar, Tahira Mohsin Ali & Shaikh Mohiuddin. (2023) A combined use of different functional additives for improvement of wheat flour quality for bread making. Journal of the Science of Food and Agriculture 103:7, pages 3261-3271.
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Bailu Yang, Yining Zhang, Jiayi Yuan, Minzhen Yang, Runqiang Yang, Zhenxin Gu, Chong Xie, Qin Zhou, Dong Jiang, Jianzhong Zhou & Pei Wang. (2022) Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns. Foods 11:23, pages 3833.
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Yunfei Dai, Haiyan Gao, Jie Zeng, Yufen Liu, Yueqi Qin & Mengyu Wang. (2022) Effect of subfreezing storage on the qualities of dough and bread containing pea protein. Journal of the Science of Food and Agriculture 102:12, pages 5378-5388.
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Meili Cui, Haidong Liu, Yongle Liu, Jian Yu, Xianghong Li, Yiqun Huang & Faxiang Wang. (2021) Cryoprotective effects of silver carp muscle hydrolysate on frozen dough subjected to multiple freeze–thaw cycles and their underlying mechanisms. Journal of Food Measurement and Characterization 15:6, pages 5507-5514.
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Seung-Hye Woo, Ji-Soo Kim, Hyun-Mo Jeong, Yu-Jeong Shin, Jung-Sun Hong, Hee-Don Choi & Jae-Hoon Shim. (2021) Development of Freeze-Thaw Stable Starch through Enzymatic Modification. Foods 10:10, pages 2269.
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A. Mihaly Cozmuta, A. Jastrzębska, R. Apjok, M. Petrus, L. Mihaly Cozmuta, A. Peter & C. Nicula. (2021) Immobilization of baker's yeast in the alginate-based hydrogels to impart sensorial characteristics to frozen dough bread. Food Bioscience 42, pages 101143.
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Jesus Enrique GERARDO-RODRÍGUEZ, Benjamín RAMÍREZ-WONG, Patricia Isabel TORRES-CHÁVEZ, Ana Irene LEDESMA-OSUNA, Elizabeth CARVAJAL-MILLÁN, Jaime LÓPEZ-CERVANTES & María Irene SILVAS-GARCÍA. (2021) Effect of part-baking time, freezing rate and storage time on part-baked bread quality. Food Science and Technology 41:suppl 1, pages 352-359.
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Narashans Alok Sagar & Sunil Pareek. (2021) Fortification of multigrain flour with onion skin powder as a natural preservative: Effect on quality and shelf life of the bread. Food Bioscience 41, pages 100992.
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Neda M. Meybodi, Leila Mirmoghtadaie, Zhaleh Sheidaei, Masoumeh Arab, Sarah S. Nasab, Musarreza Taslikh & Amir M. Mortazavian. (2021) Application of Microbial Transglutaminase in Wheat Bread Industry: A Review. Current Nutrition & Food Science 17:5, pages 450-457.
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Chiaki Arai, Rieko Hirose, Mikiko Tozaki, Satoshi Nakamura, Satoshi Yamaguchi, Minoru Suzuki, Kiyokatsu Miyamori, Tomohiro Noguchi & Katsumi Takano. (2021) Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough. Cereal Chemistry 98:3, pages 701-715.
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Faxiang Wang, Meili Cui, Haidong Liu, Xianghong Li, Jian Yu, Yiqun Huang & Yongle Liu. (2021) Characterization and identification of a fraction from silver carp (Hypophthalmichthys molitrix) muscle hydrolysates with cryoprotective effects on yeast. LWT 137, pages 110388.
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María Jimena Correa, Carlos Gabriel Arp & Cristina Ferrero. 2021. Trends in Wheat and Bread Making. Trends in Wheat and Bread Making 227 254 .
Yixuan Liu, Xingling Zhang, Beibei Ding, Wenping Ding, Shensheng Xiao, Jinsong Song, Qingyun Lyu, Yuan Ke, Xuedong Wang & Yang Fu. (2020) Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage. International Journal of Biological Macromolecules 163, pages 1866-1874.
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Narashans Alok Sagar & Sunil Pareek. (2020) Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder. Scientific Reports 10:1.
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F. Bigne, C. Ferrero & M. C. Puppo. (2019) Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads. Journal of Food Measurement and Characterization 13:4, pages 2853-2861.
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Pedro Gimenez-Escalante & Shahin Rahimifard. (2019) A Methodology to Assess the Suitability of Food Processing Technologies for Distributed Localised Manufacturing. Sustainability 11:12, pages 3383.
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Wenjuan Jiao, Lin Li, Penghui Fan, Di Zhao, Bing Li, Hui Rong & Xia Zhang. (2019) Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten. Food Biophysics 14:2, pages 142-153.
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Pegah Sadeghi Vasafi, Nasser Hamdami & Javad Keramat. (2019) Quality and microbial stability of part-baked ‘Barbari bread’ during freezing storage. LWT 104, pages 173-179.
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Xiaojuan Tang, Binle Zhang, Weining Huang, Zilin Ma, Fengwen Zhang, Feng Wang, Qibo Zou & Jianxian Zheng. (2019) Hydration, water distribution and microstructure of gluten during freeze thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813. Food Hydrocolloids 90, pages 377-384.
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Lara Matia-Merino, Montse Prieto, Laura Roman & Manuel Gómez. (2019) The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties. Food Hydrocolloids 89, pages 122-130.
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Cristina M. Rosell. 2019. Flour and Breads and their Fortification in Health and Disease Prevention. Flour and Breads and their Fortification in Health and Disease Prevention 333 343 .
Jacob O. Omedi, Weining Huang, Binle Zhang, Zhibin Li & Jianxian Zheng. (2019) Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review. Cereal Chemistry 96:1, pages 34-56.
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Lauren Tebben, Yanting Shen & Yonghui Li. (2018) Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality. Trends in Food Science & Technology 81, pages 10-24.
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A. de la Cruz-Gavia, C. Pérez-Alonso, C.E. Barrera-Díaz, J. Alvarez-Ramírez, H. Carrillo-Navas & A.Y. Guadarrama-Lezama. (2018) Survival of Saccharomyces cerevisiae microencapsulated with complex coacervate after freezing process. Food Hydrocolloids 82, pages 45-52.
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H. A. Rathnayake, S. B. Navaratne & C. M. Navaratne. (2018) Porous Crumb Structure of Leavened Baked Products. International Journal of Food Science 2018, pages 1-15.
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Andrêssa Maria Medeiros Theóphilo Galvão, Antonio Willian de Oliveira Araújo, Samuel Veloso Carneiro, Rafael Audino Zambelli & Maria do Socorro Rocha Bastos. (2018) Coating development with modified starch and tomato powder for application in frozen dough. Food Packaging and Shelf Life 16, pages 194-203.
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Joana Pico, José Bernal, María Jesús Nozal & Manuel Gómez. (2017) Inhibition of fermentation evolution in bread doughs for aroma analyses. Flavour and Fragrance Journal 32:6, pages 461-469.
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Johannes Frauenlob, Maria Eletta Moriano, Ute Innerkofler, Stefano D'Amico, Mara Lucisano & Regine Schoenlechner. (2017) Effect of physicochemical and empirical rheological wheat flour properties on quality parameters of bread made from pre-fermented frozen dough. Journal of Cereal Science 77, pages 58-65.
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Pei Wang, Runqiang Yang, Zhenxin Gu, Xueming Xu & Zhengyu Jin. (2017) Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition. Food Chemistry 229, pages 464-471.
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Xingli Liu, Taihua Mu, Karim Diego Yamul, Hongnan Sun, Miao Zhang, Jingwang Chen, Marie Laure Fauconnier & Perez Vanina Andrea. (2017) Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour. Journal of Food Science and Technology 54:6, pages 1597-1607.
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Hamid Reza Tavakoli, Nematollah Jonaidi Jafari & Hassan Hamedi. (2017) The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced. Journal of Texture Studies 48:2, pages 124-130.
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Johannes Frauenlob, Marta Nava, Stefano D’Amico, Heinrich Grausgruber, Mara Lucisano & Regine Schoenlechner. (2017) A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen. Die Bodenkultur: Journal of Land Management, Food and Environment 68:1, pages 29-39.
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