Refrigeration in the bread making industry: a mini-review on frozen dough and frozen part-baked bread

Bread making industry deals with refrigeration. This paper propose a mini review on refrigeration applied to frozen dough and part baked bread. 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. Part baked bread is of interest in that a minimal know-how is necessary for the final processing of the products. This paper proposes a review of the problems encountered with these products based on the existing literature and on recent results obtained in our group. Needs in term of research will be outlined.