Can you freeze 647 bread? (How freezing affects bread)
By
Dr Rafael Frascino Cassaro (PhD)
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
In this brief guide, we’ll address the query: “Can you freeze 647 bread?” Also, we’ll explore how 647 bread can be frozen, how freezing affects bread, and how to defrost bread.
Can you freeze 647 bread?
Yes, 647 bread, like any brand of store-bought bread, can be stored in the freezer to maintain freshness if it won’t be consumed within a week of opening it. Freezing is an effective method to prolong its shelf life, but it’s important to keep in mind that frozen bread may not maintain the same quality as fresh bread.
When bread is deeply frozen, it temporarily halts the staling process. However, it’s worth noting that freezing and subsequent thawing can accelerate the staling effect, equivalent to approximately 24 hours of natural staling.
This occurs because the bread experiences the temperature fluctuations associated with staling twice – first during the cooling process and again during thawing. Consequently, the bread’s texture and flavor may not be as satisfying as when it’s freshly baked or consumed without freezing. (1-3)
How does freezing affect 647 bread quality?
The process of freezing can lead to a decline in the quality of bread, necessitating the use of various ingredients and additives, such as emulsifiers and enzymes, to counteract these undesirable effects.
When bread is subjected to freezing, significant transformations occur, primarily involving the concentration of the aqueous solution during freezing and a substantial increase in viscosity until a mixed glassy-crystalline state is achieved.
This process begins with the initial crystallization of water, leading to an elevation in the concentration of the surrounding solution. The heightened concentration of the solution creates an environment where reactions can accelerate, increasing osmotic pressure, the potential for solutes to crystallize, and a reduction in the freezing point. (4)
The contraction of gels due to polymer crystallization or aggregation can trigger the release of water from the surfaces of components. This phenomenon is particularly noticeable in certain starch gels. Surface water is released as the gel structure breaks down, freeing water that was previously trapped within.
This released water can either evaporate and diffuse into other components, becoming absorbed, or it can be lost from the product, leading to desiccation and the shrinkage of the gel. Alternatively, the moisture may migrate to another component within the product. (5)
How can freezing rates affect bread?
The rate at which bread is frozen can have a significant impact on its overall quality. When bread is exposed to lower temperatures during freezing, its proteins may undergo denaturation due to interactions driven by hydrophobic forces. Notably, the freezing rate plays a critical role in this process.
A faster freezing rate leads to the formation of smaller ice crystals and reduces the risk of mechanical damage to the bread’s structure. Furthermore, quicker freezing rates result in fewer freeze-concentration effects because there is less time for the system to reach an equilibrium state.
However, it’s essential to strike a balance. Excessively rapid cooling rates can have adverse effects on the viability of yeast cells present in raw dough. Therefore, achieving an optimal cooling rate is crucial to preserve both the quality of the bread and the integrity of its components. (4)
What is the shelf life of frozen 647 bread?
On average, commercially purchased bread, like 647 bread, can maintain its quality for a period ranging from 3 to 6 months. Freezing proves to be an efficient means of extending the bread’s shelf life, though it is important to note that frozen bread may not retain the same level of quality as freshly baked bread.
To prevent the risk of bread spoilage, it is crucial to maintain a dry storage environment. Excess moisture can encourage mold growth, and it may also lead to the softening of the bread crust due to surface condensation. (6, 7)
How to thaw frozen 647 bread?
When thawing frozen 647 bread, it’s essential to leave its packaging sealed to prevent the growth of unwanted molds. Removing the sealing prematurely can have adverse effects. Proper thawing is a critical step when dealing with frozen food products, and it’s just as important as the freezing process itself.
Incorrect thawing can lead to contamination or the loss of the bread’s original texture. Thawing the bread on a kitchen shelf is also not recommended, as it can reduce the product’s shelf life. Once the bread has been thawed correctly, it should be placed in the oven for further preparation. (2, 3, 8)
Other FAQs about Bread that you may be interested in.
How many slices of bread have you eaten?
Conclusion
In this brief guide, we’ve addressed the query: “Can you freeze 647 bread?” Also, we’ve explored how 647 bread can be frozen, how freezing affects 647 bread and how to defrost bread.
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References
1.-
U.S. Department of Agriculture. https://ask.usda.gov/ Website. Washington, DC. How long can I store bread? 2023.
2.-
Cauvain, S. P., & Young, L. S. The stability and shelf life of bread and other bakery products. Food and Beverage Stability and Shelf Life, 657–682. 2011.
3.-
Izadi Najafabadi, L., Le-Bail, A., Hamdami, N., Monteau, J.-Y., & Keramat, J. Impact of baking conditions and storage temperature on staling of fully and part-baked Sangak bread. Journal of Cereal Science, 60(1), 151–156. 2014.
4.-
Eckardt, J. ,Ohgren, C.,Alp,A.et al. Long-term frozen storage of wheat bread and dough – Effect of time, temperature and fibre on sensory quality,microstructure and state of water. Journal of Cereal Science, 57(1):125-133. 2013.
5.-
Cauvain, S. P., & Young, L. S. The stability and shelf life of bread and other bakery products. Food and Beverage Stability and Shelf Life, 657–682. 2011.
6.-
Ronda, F., Caballero, P. A., Quilez, J., & Roos, Y. H. Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness. Journal of Cereal Science, 53(1), 97–103. 2011.
7.-
Axel, C., Zannini, E., & Arendt, E. K. Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension. Critical Reviews in Food Science and Nutrition, 57(16), 3528–3542. 2016.
8.-
I.R Vulicevic, E-S.M Abdel-Aal, G.S Mittal, X Lu, Quality and storage life of par-baked frozen breads, LWT – Food Science and Technology, 37, 2, 205-213, ISSN 0023-6438, 2004.
