Study of the process of freezing bread

• Grant number: 98/14847-3
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: June 01, 1999
• End date: November 30, 2002
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Carmen Cecilia Tadini
• Grantee: Carmen Cecilia Tadini
• Company: Fmaiis Indústria de Alimentos Ltda
• City: São Paulo

Abstract

The purpose of this research project is to place on the market an alternative frozen product, to meet, in particular, the heavy demand from convenience stores, including supermarkets and highway stores. The research will be designed to shed light on the knowledge of the technology involved in the various stages of producing bread for freezing, in particular, the parameters of the process during fermentation and pre-baking, and surveying the freezing curves, as well as the optimal distribution and storage conditions, in order to appraise the enterprise’s profitability. The manufacture of bread has been automated and improved over the years. Brazil still has market potential for products in the dough and bread sector (other than the cakes segment), since it has low annual average consumption. Specifically regarding industrialized bread, the segment has been growing in production volume and variety. Production and freezing of the bread involves problems such as maintaining the properties of the yeast and its fermenting capacity, maintaining the physical properties of the dough and its ability to retain carbon dioxide over the shelf life of the product. (AU)