☆ 4.7 Review

Deterioration mechanisms and quality improvement methods in frozen dough: An updated review

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2024)

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Thermal-aggregation behavior of gluten in frozen dough induced by ε-poly-L-lysine treated yeast

Lu Lu et al.

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Electroporation Assisted Improvement of Freezing Tolerance in Yeast Cells

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Effect of acid-soluble wheat protein addition on the quality of bread prepared from molded frozen dough

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Effect of part-baking time, freezing rate and storage time on part-baked bread quality

Jesus Enrique Gerardo-Rodriguez et al.

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Article Chemistry, Applied

Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties

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Article Biotechnology & Applied Microbiology

Frozen-dough baking potential of psychrotolerant Saccharomyces species and derived hybrids

Frederico Magalha et al.

Summary: Research has shown that Saccharomyces cerevisiae is sensitive to cold and freezing conditions in baking, while other species like S. eubayanus, S. jurei, and S. arboricola exhibit superior frozen dough fermentation capabilities, resulting in softer bread with improved proofing performance. Crossbreeding these psychrotolerant yeasts with baker's yeast has created hybrids with enhanced proofing capacities in fresh and frozen doughs compared to their parent strains, representing a potential technological advancement in baking.

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Development of Freeze-Thaw Stable Starch through Enzymatic Modification

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Characterization of Cold-Tolerant Saccharomyces cerevisiae Cheongdo Using Phenotype Microarray

Kyung-Mi Jung et al.

Summary: The study analyzed the fermentation performance of yeast strain S. cerevisiae Cheongdo on different carbon sources using phenotype microarray, finding that it showed better growth on galactose compared to commercial wine yeast S. cerevisiae EC1118.

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Article Chemistry, Applied

Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum

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Summary: Short-clustered maltodextrin (SCMD) has an alleviative effect on the quality deterioration of frozen steamed bread dough, improving bread characteristics and dough properties. SCMD demonstrates effectiveness in preserving gluten, enhancing elastic module, and gassing rate in comparison with other additives such as trehalose (TH) and guar gum (GG).

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Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread

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Immobilization of baker's yeast in the alginate-based hydrogels to impart sensorial characteristics to frozen dough bread

A. Mihaly Cozmuta et al.

Summary: The study aimed to improve the sensorial characteristics of frozen dough bread by replacing free yeast cells with calcium alginate-yeast cells (CAY) or calcium alginate-starch yeast cells (CASY) hydrogels. The results showed that bread baked from dough containing CAY-encapsulated yeast after 3 months storage had the highest scores for crust color, firmness, taste, smell, and overall acceptability. The encapsulation of yeast in an alginate-based hydrogel could represent a viable solution for producing frozen dough bread with improved sensorial characteristics.

FOOD BIOSCIENCE (2021)

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Article Food Science & Technology

Cryoprotective effects of silver carp muscle hydrolysate on frozen dough subjected to multiple freeze-thaw cycles and their underlying mechanisms

Meili Cui et al.

Summary: The study found that the addition of SCMH to frozen dough significantly improved yeast survival rates and fermentation capacity, resulting in bread with increased specific volume and reduced hardness. SCMH also led to a lower increase in freezable water content after freeze-thaw cycles compared to control and trehalose treated dough, indicating its role in reducing freeze-damage and maintaining gluten structure.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)

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Review Food Science & Technology

Production, structure-function relationships, mechanisms, and applications of antifreeze peptides

Xu Chen et al.

Summary: Antifreeze peptides (AFPs) as ice crystal growth inhibitors have great potential in various applications, and their production, evaluation, and application methods are comprehensively reviewed. Studies have shown that AFPs have high potential in the field of frozen foods, providing inspiration for further research and applications in food science and food nutrition.

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