Frozen dough: a French view of recent results and outlook

Bread making industry deals with refrigeration. This paper propose a mini review on refrigeration applied to frozen dough. Frozen dough is a very versatile way of increasing the shelf life of bread but might lead to some problems such as lost of the baking performance.. This paper will make a review of the problems encountered with this product based on the existing literature and on recent results obtained in our group. This include MRI visualisation of the phase change of water and modelling of heat transfer. Needs in term of research will be outlined.