Gluten is the protein found in grains that gives dough its elasticity, and shape in bread. Sometimes freezing bread dough can cause gluten to weaken, meaning it cannot hold as much of the gasses produced during the fermentation process. This will result in a dense, heavy, or flat loaf. In order to counter act this a baker will need to use a slow action yeast or double the amount of yeast used when freezing or chilling dough for longer periods of time. Bakery enzymes can also improve frozen-dough performance. Enzymes with Amylase and Xylanase, activity modify the starch. The enzyme Arabinoxylan will improve the performance in flour. These chemicals also improve dough handling properties and gluten structure, by making it more flexible. This allows for dough to retain the gases produced by the yeast during the fermentation process.
