Bread freezing as a new alternative to consumption
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The growing consumer interest in health and food safety, as well as the increased consumption of fresh
food, make frozen bread an increasingly popular alternative. This type of bread has several advantages,
such as, large-scale manufacturing, economize manpower and equipment, and lowering production costs.
Furthermore, one of the ways to extend shelf-life of ready-to-eat bread is to use deep freezing systems [1–
3]. In the present study, the effect of frozen storage time on the bread quality made from frozen dough,
were studied, through the nutritional and chemical composition evaluation. Six equal multicereal breads
were frozen, submitted to different storage times under deep freezing (190, 225, 251, 310, 344 and 694
days), and compared to the fresh multicereal bread. The nutritional profile was evaluated through the
protein, ash, fat, and carbohydrate content, using official analysis methodologies (AOAC) and the energetic
value was also estimated. The chemical composition regarding sugars and fatty were determined by
chromatographic techniques, using a HPLC- RI and a GC-FID, respectively.
In general, the results revealed that moister content is similar in all frozen breads, with values around 40%,
while the fresh bread showed a content of 43.4%. The ash content presented values ranging between 1.51 ±
0.02 and 1.02 ± 0.02 g/100 g fresh weight (fw); and the mean value of the protein content in the samples
was approximately 7 g/100 g fw. On the other hand, fiber showed values of 4% of total dietary fiber (TDF)
fw for breads with longer frozen time, while the bread frozen for less time (190 days) and fresh bread
showed values around 6% TDF fw. The fat content was also variable between fresh and frozen breads,
however, the presence of polyunsaturated fatty acids (PUFA) in all samples was predominant, namely
linoleic acid (C18:2n6c). Regarding the sugars profile, fructose, glucose, and maltose were detected in all
bread samples, showing a total sugar value between 1.78 and 2.97 g/100g fw; and as expected, the most
abundant sugar was maltose, a common sugar found in cereal. Regarding the carbohydrate evaluation, the
obtained results ranged between 40.4 and 43 g/100g fw for frozen breads and 38.3 g/100 g fw for fresh
bread; and the energetic value presented values greater than 220 kcal/100g in all samples.
The results obtained show that freezing may be a promising alternative for bread conservation, contributing
to the reduction of the high percentage of disposal that happens in all industrialized countries.
