I've been doing a lot of donut experimenting and one thing I found very interesting is that freezing a fresh donut will actually improve the taste. My theory is that freezing gives time for the CO2 to expel thus removing the tart after taste. Could this be correct and would it apply to most breads in general? One thing I've noticed but cannot figure out is a prefrozen donut actually stays softer a lot longer. Could it be that freezing affects the crystallizing of the starches somehow?