Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology

Disorders related to human health involving proteins that form the gluten network are increasingly in society, justifying need offer bakery products for this market niche. This study aimed gather important information about challenges technological production gluten-free market. The approach encompasses development of frozen dough baking, use cryoprotectants maintain cell viability during freeze-thawing step, application emulsifiers improve quality bread and baking by an unconventional method using microwaves. introduction sector represents interesting tool. However, these formulations require a higher amount water compared traditional formulation (70 120 %), which makes freezing thawing steps extremely challenging, especially when it comes biopreservation yeast viability. Cryopreservation with isolated and/or combined penetrating (glycerol) non-penetrating (sucrose, fructo-oligosaccharide, trehalose, hydrocolloids) promotes changes viscosity medium is excellent alternative maintenance microorganism responsible fermentation process. appropriate choices cryoprotectants, as well control processes, line, guarantee adequate sensory qualities.