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Frozen and Refrigerated Doughs and Batters
Frozen and Refrigerated Doughs and Batters

"...there is something for all of us in Frozen & Refrigerated Doughs and Batters. It is likely to become a new 'standard' work for the baking and allied industries, and will be a valuable addition to the bookshelf."
—Trends in Food Science and Technology

Item No. 50880
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This book discusses the preparation of frozen and refrigerated doughs and batters for various bakery foods. It is an ideal sourcebook for commercial bakeries and plants who supply frozen doughs and batters to distribution centers such as supermarkets or institutional bakeries. 

In Frozen and Refrigerated Doughs and Batters, 14 experts present the first complete reference on the economic, technological, biochemical, rheological, microbiological, and engineering considerations of frozen dough and batter production. 

Because market characteristics, distribution channels, etc., vary across the globe, Frozen and Refrigerated Doughs and Batters examines the industry problems unique to the United States and European markets. Regardless of which section of the globe you produce or market your goods, this book contains the practical information you need for enhancing your products and processes.

This book will be an invaluable reference for:

  • Specialists in New Product Developmen----use this book's guidelines for optimal formula, product, process, and equipment selection to develop profitable food products for your company.
  • Food Technologists, Processors, and Bakers---boost product quality by improving yeast performance, extending dough keeping characteristics, and more.
  • Researchers----read how recombinant DNA technology and novel processing developments may ultimately lead to improved frozen-dough yeast.
  • Microbiologists and Yeast Manufacturers----discover the food and baking industries' needs for new types of yeasts and microorganisms.
  • Producers of Dough Improvers---read about the function of these ingredients in frozen dough applications, and learn about the industry's needs for better improvers.
  • Marketing Professionals---gain insights into the size and growth projections for this expanding industry.
  • Instructors---use this book as the perfect reference text for baking science and technology courses.
  • Specialists New to the Industry---correlate your existing scientific knowledge with the specific nuances of formulating, preparing, packaging, and distributing frozen and refigerated doughs and batters.

Frozen & Refrigerated Doughs and Batters

Chapter 1

Economic Potential of Frozen and Refrigerated Doughs and Batters.

Frozen-Dough Manufacturers
In-Store Bakeries: A Growth Industry

Chapter 2

Yeast Performance in Frozen Doughs and Strategies for Improvement.

Effects of Freezing and Thawing on Cells
Strategies to Improve Yeast Performance in Frozen Doughs
Future Approaches to Developing Improved Frozen-Dough Yeast
Concluding Remarks

Chapter 3

Preparation of Stable Sourdoughs and Sourdough Starters by Drying and Freeze-Drying.

Definition of Sourdough
Role of Sourdoughs
Procedures to Extend the Keeping Quality of Sourdoughs
Evaluation of Sourdough Stability
Utilization of Stable Sourdough Starters
Dry Sourdough As Sourdough-Starters

Chapter 4

Biochemical Biophysical Principles of Freezing.

Frozen Doughs
Retarded Doughs

Chapter 5

Functional Role of Microingredients in Frozen Doughs.

Frozen Dough Quality
Oxidation in Frozen Dough

Chapter 6

Microbiological Considerations in Freezing and Refrigeration of Bakery Foods.

Origin of Microorganisms in Bakery Products
Spoilage Potential of Bakery Products
Effects of Refrigeration on Microbes
Effects of Freezing on Microbes
Specific Considerations Concerning Bakery Products

Chapter 7

Freezing of Doughs for the Production of Breads and Rolls in the United States.

Effects of Ingredients on Frozen Dough Quality
Dough Makeup
Thawing, Proofing, and Baking

Chapter 8

Bread and Rolls from Frozen Doughs in Europe.

The Frozen Dough Process in Europe
Principal Requirements for Freezing
Quality of Raw Materials and Formulations
Dough Handling
Freezing Process
Storage and Transport
Thawing and Baking

Chapter 9

Freezing and Refrigeration of Cake and Muffin Batters in the United States.

Freezing and Frozen Storage
Thawing and Baking
General Guidelines for Freezing of Cake Batters

Chapter 10

Freezing of Confectionery Dough Units in Germany.

Unyeasted Frozen Confectioneries
Yeasted Frozen Confectioneries

Chapter 11

Principles of Heat Transfer.

Thermal Properties
Steady-State Heat Transfer
Unsteady-Staet Heat Transfer
Heat Transfer During Freezing of Foods

Chapter 12

Cryogenic and Mechanical Food-Freezing Equipment for the Baking Industry.

Cryogenic Freezing Equipment
Advantages of Cryogenic Freezing
Mechanical Freezing
Standard Mechanical Freezing Equipment
Comparison of Freezing Systems

Chapter 13

Packaging Materials for Frozen and Refrigerated Doughs.

What Are the Requirements?
Material Selection Affects Product Quality
Packaging Costs and Product Quality
Frozen-Dough Packaging
Refrigerated Doughs

Chapter 14

Selected Patents for Frozen Dough, 1983—1993.

Yeast Technology in Improvement of Frozen Doughs
Use of Additives in Improvement of Frozen Dough
Special Processes and Equipment for Frozen Dough Products


"...there is something for all of us in Frozen & Refrigerated Doughs and Batters. It is likely to become a new 'standard' work for the baking and allied industries, and will be a valuable addition to the bookshelf."
—Trends in Food Science and Technology

...this book offers guidance to the food industry on the central challenge of commercial baking today."
—Food Trade Review

Publish Date: 1995
Format: 6"x 9" hardcover
ISBN: 978-0-913250-88-4
Pages: 280
Images: 83 black and white images
Publication Weight: 2 lbs

Edited by K. Kulp, K. Lorenz, and J. Brümmer

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