Tecnologias de pães congelados: revisão de literatura

Abstract

Bread manufacturing is one of the oldest food production technologies which is constantly growing and evolving due to changes in social habits and consumer demands for this product. The current political, economic and social scenario has required the bakery sector to adapt and reposition in the market. One of the main advances in recent years has been the implementation in the bakery sector of freezing and frozen storage techniques for the preservation of the dough and the final product. The freezing technology allows longer storage of the product and can be applied at different stages of the bread production process. Commonly, four types of technology are performed: frozen dough, pre-fermented frozen dough, partially baked bread, and fully baked bread. Each technology has peculiar characteristics and advantages and disadvantages. The choice of which to use will depend on the characteristics and conditions of the industry/bakery and also on the target audience of each product. Thus, this bibliographic review aimed to present information on the freezing technologies that are employed in the production of frozen bread. The methodology used was the prospection and selection of relevant scientific articles in the field of food science and technology. It was possible to identify that the bakery sector is growing and it is necessary to leverage research in the area to the general knowledge of the population. In addition, the sector still needs care and investments to upgrade production lines.