Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 72, Issue -, Pages 25-33Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2017.11.017
Keywords
Frozen dough; Yeast; Quality; Freezing; Ice crystals
Categories
Funding
- International S&T Cooperation Program of China [2015DFA71150]
- Collaborative Innovation Major Special Projects of Guangzhou City [201508020097, 201604020007, 201604020057]
- Guangdong Provincial Science and Technology Plan Projects [2015A020209016, 2016A040403040]
- Key Projects of Administration of Ocean and Fisheries of Guangdong Province [A201401C04]
- National Key Technologies RD Program [2015BAD19B03]
- China Postdoctoral Science Foundation [2017M612672]
- Fundamental Research Funds for the Central Universities [2017MS067]
- International and Hong Kong-Macau Taiwan Collaborative Innovation Platform of Guangdong Province on Intelligent Food Quality Control and Process Technology Equipment [2015KGJHZ001]
- Guangdong Provincial R & D Centre for the Modern Agricultural Industry on Non-destructive Detection and Intensive Processing of Agricultural Products
- Common Technical Innovation Team of Guangdong Province on Preservation and Logistics of Agricultural Products [2016LM2154]
- Innovation Centre of Guangdong Province for Modern Agricultural Science and Technology on Intelligent Sensing and Precision Control of Agricultural Product Qualities
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Background: Frozen dough technology could effectively extend the shelf life of bread to ensure the freshness, which is widely used and gradually replace the traditional bread production. However, during the production and storage of frozen dough, a series of problems could take place, such as inhibition of yeast activity, damage of the structure of the dough, leading to the deterioration of dough quality. Scope and approach: This review summarizes the factors that affect the final quality of frozen dough, including yeast activity, dough structure and dough properties. Some effective methods for improving freeze tolerance of yeast, dough structure and dough properties are discussed, including addition of various additives, use of genetic engineering technique, optimization of freezing and storage conditions, and employment of novel freezing technology. Key findings and conclusions: The addition of additives can not only improve the freeze tolerance of yeast but also maintain the rheological and thermophysical properties of dough. Through the modification of gene, freeze tolerance and fermentation ability of yeast can be improved. Optimizing freezing and storage conditions ensures the activity of yeast as well as dough network structure so that freezing damage due to ice crystals can be minimized. In addition, novel freezing technology such as ultrasound-assisted freezing can simultaneously accelerate the freezing, process as well as generate fine and uniform ice crystals, thus protecting dough network structure.
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