Page 84 - FoodFocusThailand No.239 March 2026

(2) Freezing of dough pieces or semi-finished
products, such as bread or buns, using a similar freezing
and storage protocol. Thawing is conducted in a proofing
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cabinet at 20–25 C with 70–75% relative humidity for 2-4 h
before baking. For yeast-free doughs and shortbread-type
doughs, baking can proceed directly at 220–230 C without
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a proofing step.
(3) Rapid freezing after complete baking, which
is applied to products such as burger buns, doughnuts,
and pies. These products are frozen at -25 to -30 C and
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subsequently reheated at the point of sale.
Another continuously evolving technique is delayed
baking technology, which involves intensive mixing to
However, the current evolution of this trend goes beyond form develop a strong gluten network, thereby ensuring dough
alone, placing greater emphasis on creating textural contrast stability and optimal gas retention. The dough temperature
to enhance the overall eating experience. An example from is subsequently reduced to 16-20 C to retard fermentation,
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the international market is the Pizza Cupcake, which is enabling the dough to maintain its shape during thawing.
sold in a frozen format in supermarkets across the United However, bakery products respond differently to freezing
States. This product combines the crisp, crumbly texture of conditions. Raw dough for bread and croissants is generally
pastry or bread on the outside with a stretchy cheese and more suitable for freezing than fully baked products, as
pizza sauce filling on the inside. Its key selling point is not the final baking step after thawing helps restore product
merely its cupcake-like appearance, but the distinct contrast structure, flavor, and crust crispness. Proper control of post-
between the crispy exterior and the stretchy cheese filling, thaw proofing time is therefore essential. High-fat doughs,
which delivers a memorable sensory and visual experience.
such as brioche, puff pastry, and shortcrust pastry, exhibit
greater freeze tolerance because their fat content and
3. Fresh Solution Packaging structure help retain moisture and texture while minimizing
Textural changes in bakery products, such as loss of softness, moisture migration and excessive ice crystal formation.
staling, and moisture loss, directly influence consumer In multi-layered or filled bakery products with contrasting
acceptance. Therefore, the selection of appropriate textures, moisture management is a critical determinant of
packaging is crucial for extending shelf life and delaying overall product quality. Common issues—such as soggy
quality deterioration. Active packaging systems have been bottoms in tarts or cookies that require a crisp base despite
developed to retard product staling (anti-staling packaging), contact with high-moisture fillings—highlight the importance
primarily through surface coatings that regulate moisture of controlling moisture migration. To address this challenge,
migration. Previous research has demonstrated that coatings manufacturers employ barrier fats and hydrocolloids to
formulated from corn starch combined with gellan gum and regulate water activity across product components. This
sodium alginate can delay starch retrogradation. Similarly, approach effectively preserves textural contrast, maintaining
coatings based on mung bean starch blended with guar crispness where desired and softness where required.
gum and sunflower seed oil have been shown to reduce Texture is one of the key quality attributes of modern
the hardness of rice cakes by up to 29%. Additionally, bakery products, together with flavor and appearance.
modified atmosphere packaging (MAP) is another important It reflects the precision of process control, from raw
strategy for extending the shelf life of bread, cakes, and material management to baking conditions and the proper
pies. Packaging cakes in atmospheres containing 30–60% development of product structure. Therefore, textural design
oxygen and 40–70% nitrogen has been reported to prolong not only enhances overall product quality but also serves as
stability. Meanwhile, par-baked bread packaged under a strategic tool for market differentiation.
carbon-dioxide-dominant atmospheres can achieve a shelf
life of up to 20 days.

4. Frozen and Moisture Management More Information Service Info C014
The creation of complex and diverse textures with consistent
quality relies not only on well-developed formulations and เอกสารอ้างอิง / References
the integration of appropriate processing technologies. Bakery and dried foods: https://www.boc.com.au
At present, more than 90% of bakery manufacturers use Beikzadeh, S., Assadpour, E., and Jafari, S. M. 2025. Active/smart
freezing processes to facilitate inventory management, packaging of bread and other bakery products; fundamentals,
mechanisms, applications. Future Foods 12: 100858.
production planning, waste reduction, and consistent quality Layer cakes: https://cakeswithattitude.net
control without reducing dependence on highly skilled Terentyev, S. E. and Labutina, N. V. 2022. Features of technology for
personnel. producing bread and bakery products from frozen semi-finished
(1) Part-bake technology, in which products are baked to products. IOP Conf. Series: Earth and Environmental Science 979:
approximately 60–70% of full doneness before being rapidly 012025.
The future of baking in 2026 and beyond: https://www.cakerywon
frozen at -35 to -40 C, subsequently packaged at around derland.com
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0 C, and stored at -18 C.
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