Research progress of quality improvers for frozen dough

  • ZHAO Yaxin ,
  • FAN Mingcong ,
  • QIAN Haifeng ,
  • LI Yan ,
  • WANG Li
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  • (School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2024-01-03

  Revised date: 2024-03-12

  Online published: 2024-12-27

Abstract

Frozen dough technology can effectively extend the shelf life of bread and ensure the freshness of bread, which is widely used and gradually replaces traditional bread production.However, in the process of production and storage of frozen dough, a series of harmful reactions such as the destruction of dough structure, the reduction of yeast activity and the recrystallization of ice crystals easily occur, leading to the deterioration of the quality of the final product.In view of the above phenomenon, the use of enzymes, emulsifiers, antifreeze proteins, hydrophilic colloids, and other improvers to improve the quality of dough and bread has gradually become a research hotspot.However, the various types and different mechanisms of dough improvers result in doubts in the selection and use of improvers by manufacturers or consumers.Therefore, this paper reviewed the influence factors of frozen storage on dough quality and analyzed the method mechanism and research trend of adding different improvers to improve dough characteristics and finished product quality, providing a useful reference for the development of frozen dough technology.

Cite this article

ZHAO Yaxin , FAN Mingcong , QIAN Haifeng , LI Yan , WANG Li . Research progress of quality improvers for frozen dough[J]. Food and Fermentation Industries, 2024 , 50(23) : 393 -400 . DOI: 10.13995/j.cnki.11-1802/ts.038456

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