Processamento, legislação, consumo e parâmetros de qualidade de pão francês de massa congelada

Abstract

The consumption of French bread has been growing exponentially and as a way to keep up with this trend, new technologies have emerged. One of them is the production of frozen dough, where the product goes through the fermentation and baking stages only close to consumption, avoiding losses and saving time and raw materials. Its processing is similar to conventional French bread, and as it is still a technology on the rise, it has little literature and does not have its own legislation. The quality parameters are the same adopted for conventional French bread since consumers are not expected to be able to differentiate between frozen French bread and conventional French bread. The main technological problems of using this technology are: adjusting the proportion of the ingredients, since the formulation can negatively affect the sensory characteristics; and the appearance of dark spots on the crust of the product, which may be related to different factors such as mechanical shocks, wrong addition of yeast and fermentation time and very long storage.