Are there negative effects of freezing for bread and cake?
Are there any negative effects to flavour and or texture to freezing breads/cakes and such?
I notice many layered cake recipes have to bake a cake cover it in a layer then cool or freeze in the fridge, is there any negative affect to the cake?
Best Answer
Not that I know of. In fact, freezing is usually beneficial because it keeps the cakes firmer for assembling, layering, and frosting. It also helps crumb coats adhere better.
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Quick Answer about "Are there negative effects of freezing for bread and cake?"
The effects of freezing and storage in frozen conditions on bread quality, crumb properties, and aggregative behavior of glutenins were analyzed. The effect of different additives on bread quality was also studied. The results obtained showed that freezing and storage at -18 degrees C decreased the bread quality.Does freezing bread ruin it?
Most breads freeze very well with little to no loss in quality or texture. The enemy is freezer air, which can cause freezer burn and impart freezer-aroma flavors. To prevent this, wrap each loaf tightly in two layers of plastic wrap before placing it in a large resealable freezer bag.How does freezing affect cake?
A completely decorated cake will contract and expand during the freezing/thawing process, ruining some of your hard work. You can make the frosting ahead of time and refrigerate it for 1 day, but fresh frosting really does taste best. Freezing leftover frosted cake is completely fine, though.Is freezing bread a good idea?
Freezing food is a smart choice for many reasons. When you freeze bread correctly, you really can maintain its freshness. In fact, it can last for months before you use it. This tip works with great homemade loaves (like this basic bread recipe) or any type you picked up at the store.Does freezing bread ruin the texture?
If you do freeze your bread in slices, he explains that this may speed up the dehydration process, and give your bread a more stale taste and texture.Does freezing cakes make them dry?
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Answer 2
I have frozen cakes from time to time and I freeze bread regularly as I make large batches of bread and freeze the extra loaves to last through the week.
I have not read authoritative science on this topic and so my answer consists of my own observations and supposition.
I have never noticed a cake deteriorate in quality. Even wedding cakes frozen for a year are often indistinguishable from when they were frozen.
On the other hand, my homemade bread does change. After a loaf is frozen, even if it is used just the next day, it will be slightly more crumbly than the loaves from the same batch that were not frozen. It is only a problem if the bread was too crumbly to begin with. In that case it may be impossible to even slice afterwards. I still freeze the extra bread as the change in texture is usually not enough to offset the convenience.
I suspect that the effect on the bread is because of drying. Though I haven't tested for it specifically, it seems like the crumbly effect is more pronounced in lower-hydration breads. My homemade sandwich bread is much lower hydration than an artisan or french loaf, for example.
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