Industrial Shock Stabilization of Bakery Products: Technological Standardization of Freezing Regimes to Preserve Organoleptic and Rheological Characteristics

The paper addresses the preservation of quality in frozen bakery semi-finished products, a matter of growing scientific and technological importance given increased demand for highly ready-to-bake baked goods and the need to extend logistical chains within the Russian market. This study investigates the degradation of the rheological structure and sensory properties of laminated yeast-leavened products during conventional freezing. Industrial shock stabilization is achieved through a substantiated methodology of ultra-rapid cooling within the range of -35 0C to -40 0C. Using a production case study and laboratory monitoring data, it is demonstrated that technological standardization of freezing regimes minimizes damage to the gluten network by promoting the formation of a microcrystalline ice structure, thereby preserving the rheological properties and sensory characteristics of the finished product at levels comparable to freshly baked equivalents. The scientific novelty of the work lies in the development and industrial validation of adapted process sheets for laminated products. Practical process sheets and recommendations are provided to adapt shock-stabilization parameters to specific equipment, facilitating industrial implementation, subject to local validation and regulatory requirements. The practical significance of the research is the substantiation of a technology that can extend product shelf life by up to 6 months, thereby enabling wider distribution and greater assortment diversification. The results will be useful to food-production engineers and managers, cold-chain logistics specialists, and formulation developers (including manufacturers of cryoprotectants and dough improvers) interested in prolonging shelf life and expanding the geographic reach of ready-to-bake pastry products.