Extended storage of frozen dough resulted in changes in rheological properties, which cause increasing proofing time and ultimately lower loaf volume of bread. The main causes of these changes are ice crystallization, which damage the gluten network. The major objective of this research was to reduce ice crystallization in frozen dough by incorporation of hydrophilic gums such as carboxymethylcellulose (CMC), and gum arabic at different levels. The doughs were stored frozen up to 8 weeks. Bread characteristics were analyzed after every 15 days for specific loaf volume, external and internal characteristics. Specific loaf volume increased significantly with the addition of different levels of gums compared with the frozen control. Although the external and internal characteristics of bread deteriorated with storage time, addition of gum arabic and CMC improved the characteristics of bread as compared to control after each storage period.

Extended storage of frozen dough resulted in changes in rheological properties, which cause increasing proofing time and ultimately lower loaf volume of bread. The main causes of these changes are ice crystallization, which damage the gluten network. The major objective of this research was to reduce ice crystallization in frozen dough by incorporation of hydrophilic gums such as carboxymethylcellulose (CMC), and gum arabic at different levels. The doughs were stored frozen up to 8 weeks. Bread characteristics were analyzed after every 15 days for specific loaf volume, external and internal characteristics. Specific loaf volume increased significantly with the addition of different levels of gums compared with the frozen control. Although the external and internal characteristics of bread deteriorated with storage time, addition of gum arabic and CMC improved the characteristics of bread as compared to control after each storage period.