Frozen Dough

Yeast damage and protein denaturation by storing the dough in a refrigerator or freezer will negatively influence the quality of the product in terms of:

• gas production
• dough strength
• shelf life

Addition of sucrose esters decreases yeast damage by increasing the amount of non-frozen water in the wheat starch, which acts as a cryoprotectant to yeast cells. Furthermore, addition of sucrose esters prevents wheat denaturation during freezing. As a result, the damage to the baking properties of the frozen dough is minimized.