When combined with potassium bromate (KB), the
ability of AA to inhibit freezing damage is more
pronounced. This is shown by the higher maximum
resistance ratio, i.e. the ratio of the maximum resistance
of frozen dough to the maximum resistance of non-frozen
dough, for the AA+KB dough compared to that of the
AA dough. The decrease in loaf volume of bread with
increasing duration of dough frozen storage is also less for
the AA+KB dough than for the AA dough (Inoue and
Bushuk, 1991). In other words, the combination of AA and
KB, compared with AA alone, strengthens the dough
more efficiently and improves the baking potential of
frozen dough. These findings were further supported by
El-Hady et al. (1999).