The effects of freezing and storage in frozen conditions on bread quality,
crumb properties, and aggregative behavior of glutenins were analyzed. The
effect of different additives on bread quality was also studied. The result
s obtained showed that freezing and storage at -18 degreesC decreased the b
read quality. Samples stored in frozen conditions supplemented with diacety
l-tartaric acid ester of monoglycerides, gluten, and guar gum produced brea
ds of greater volume and more open crumb structure than those prepared with
the base formulation (without additives). All additives analyzed increased
the proof time. Crumb firmness increased with dough frozen storage and bre
ad aging time at 4 degreesC. A decrease in the amount of glutenin subunits
of high molecular mass was observed by electrophoresis analysis of the SDS-
soluble proteins aggregates extracted from the frozen dough. This result su
ggested that the protein matrix of bread underwent depolymerization during
storage in frozen conditions.