Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies

Fresh dough products lead to instability in product quality, high production costs, and more production time, which seriously affects the industrial production of the food industry. The frozen dough technology mitigates the problems of short shelf‐life and easy deterioration of quality during storag...

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Vydáno v:	Comprehensive reviews in food science and food safety Ročník 23; číslo 6; s. e70028 - n/a
Hlavní autoři:	Zhang, Meng‐Li, Guo, Xiao‐Na, Sun, Xiao‐Hong, Zhu, Ke‐Xue
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	United States Wiley Subscription Services, Inc 01.11.2024
Témata:	Bread - analysis breads cold tolerance crosslinking Crystals Dough dough quality encapsulation Fermentation Flour - analysis Food Handling - methods Food industry Food quality food safety Freezing frozen dough frozen dough products Frozen food Genetic engineering Gluten gluten network Glutens - chemistry Hybridization ice industrialization processing technology Shelf life starch Starch - chemistry Structural proteins temperature Temperature tolerance Thawing transportation Triticum - chemistry versatile additives wheat flour Yeast yeast freeze tolerance yeasts yeast freeze tolerance frozen dough products processing technology gluten network versatile additives
ISSN:	1541-4337, 1541-4337
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Abstract	Fresh dough products lead to instability in product quality, high production costs, and more production time, which seriously affects the industrial production of the food industry. The frozen dough technology mitigates the problems of short shelf‐life and easy deterioration of quality during storage and transportation. It has shown a series of advantages in large‐scale industrialization, high‐quality standardization, and chain operation. However, the further development of frozen dough is restricted by the deterioration of the main components (gluten, starch, and yeast) caused by freezing. This review summarizes the main production process of frozen steamed bread and buns, and the deterioration reasons for the main component of frozen dough. The improvement mechanisms of raw ingredients, processing technology, processing equipment, and additives on frozen dough quality were analyzed from the perspective of improving gluten network integrity and yeast freeze tolerance. From prefermented frozen raw to steamed products without thawing has become the preferred production process to improve production efficiency. Wheat flour mixed with other flour can maintain the gluten network continuity of frozen dough. The freeze tolerance of yeast was improved by treatment with yeast suspension, yeast cell encapsulation, screening hybridization, and genetic engineering. Process optimization and new technology‐assisted fermentation and freezing effectively reduce freezing damage. Various additives improve the freeze resistance of the gluten‐starch matrix by promoting protein cross‐linking and inhibiting water migration. In addition, ice structural proteins and ice nucleating agents have been proven to change the growth morphology and formation temperature of ice crystals. More new technologies and additive synergies need to be further explored.
AbstractList	Fresh dough products lead to instability in product quality, high production costs, and more production time, which seriously affects the industrial production of the food industry. The frozen dough technology mitigates the problems of short shelf‐life and easy deterioration of quality during storage and transportation. It has shown a series of advantages in large‐scale industrialization, high‐quality standardization, and chain operation. However, the further development of frozen dough is restricted by the deterioration of the main components (gluten, starch, and yeast) caused by freezing. This review summarizes the main production process of frozen steamed bread and buns, and the deterioration reasons for the main component of frozen dough. The improvement mechanisms of raw ingredients, processing technology, processing equipment, and additives on frozen dough quality were analyzed from the perspective of improving gluten network integrity and yeast freeze tolerance. From prefermented frozen raw to steamed products without thawing has become the preferred production process to improve production efficiency. Wheat flour mixed with other flour can maintain the gluten network continuity of frozen dough. The freeze tolerance of yeast was improved by treatment with yeast suspension, yeast cell encapsulation, screening hybridization, and genetic engineering. Process optimization and new technology‐assisted fermentation and freezing effectively reduce freezing damage. Various additives improve the freeze resistance of the gluten‐starch matrix by promoting protein cross‐linking and inhibiting water migration. In addition, ice structural proteins and ice nucleating agents have been proven to change the growth morphology and formation temperature of ice crystals. More new technologies and additive synergies need to be further explored. Fresh dough products lead to instability in product quality, high production costs, and more production time, which seriously affects the industrial production of the food industry. The frozen dough technology mitigates the problems of short shelf-life and easy deterioration of quality during storage and transportation. It has shown a series of advantages in large-scale industrialization, high-quality standardization, and chain operation. However, the further development of frozen dough is restricted by the deterioration of the main components (gluten, starch, and yeast) caused by freezing. This review summarizes the main production process of frozen steamed bread and buns, and the deterioration reasons for the main component of frozen dough. The improvement mechanisms of raw ingredients, processing technology, processing equipment, and additives on frozen dough quality were analyzed from the perspective of improving gluten network integrity and yeast freeze tolerance. From prefermented frozen raw to steamed products without thawing has become the preferred production process to improve production efficiency. Wheat flour mixed with other flour can maintain the gluten network continuity of frozen dough. The freeze tolerance of yeast was improved by treatment with yeast suspension, yeast cell encapsulation, screening hybridization, and genetic engineering. Process optimization and new technology-assisted fermentation and freezing effectively reduce freezing damage. Various additives improve the freeze resistance of the gluten-starch matrix by promoting protein cross-linking and inhibiting water migration. In addition, ice structural proteins and ice nucleating agents have been proven to change the growth morphology and formation temperature of ice crystals. More new technologies and additive synergies need to be further explored.Fresh dough products lead to instability in product quality, high production costs, and more production time, which seriously affects the industrial production of the food industry. The frozen dough technology mitigates the problems of short shelf-life and easy deterioration of quality during storage and transportation. It has shown a series of advantages in large-scale industrialization, high-quality standardization, and chain operation. However, the further development of frozen dough is restricted by the deterioration of the main components (gluten, starch, and yeast) caused by freezing. This review summarizes the main production process of frozen steamed bread and buns, and the deterioration reasons for the main component of frozen dough. The improvement mechanisms of raw ingredients, processing technology, processing equipment, and additives on frozen dough quality were analyzed from the perspective of improving gluten network integrity and yeast freeze tolerance. From prefermented frozen raw to steamed products without thawing has become the preferred production process to improve production efficiency. Wheat flour mixed with other flour can maintain the gluten network continuity of frozen dough. The freeze tolerance of yeast was improved by treatment with yeast suspension, yeast cell encapsulation, screening hybridization, and genetic engineering. Process optimization and new technology-assisted fermentation and freezing effectively reduce freezing damage. Various additives improve the freeze resistance of the gluten-starch matrix by promoting protein cross-linking and inhibiting water migration. In addition, ice structural proteins and ice nucleating agents have been proven to change the growth morphology and formation temperature of ice crystals. More new technologies and additive synergies need to be further explored.
Author	Zhu, Ke‐Xue Guo, Xiao‐Na Sun, Xiao‐Hong Zhang, Meng‐Li
Author_xml	– sequence: 1 givenname: Meng‐Li surname: Zhang fullname: Zhang, Meng‐Li organization: Jiangnan University – sequence: 2 givenname: Xiao‐Na surname: Guo fullname: Guo, Xiao‐Na organization: Jiangnan University – sequence: 3 givenname: Xiao‐Hong orcidid: 0000-0002-2346-0347 surname: Sun fullname: Sun, Xiao‐Hong organization: Dalhousie University – sequence: 4 givenname: Ke‐Xue orcidid: 0000-0001-7606-6813 surname: Zhu fullname: Zhu, Ke‐Xue email: kxzhu@jiangnan.edu.cn organization: Jiangnan University
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Snippet	Fresh dough products lead to instability in product quality, high production costs, and more production time, which seriously affects the industrial production...
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SubjectTerms	Bread - analysis breads cold tolerance crosslinking Crystals Dough dough quality encapsulation Fermentation Flour - analysis Food Handling - methods Food industry Food quality food safety Freezing frozen dough frozen dough products Frozen food Genetic engineering Gluten gluten network Glutens - chemistry Hybridization ice industrialization processing technology Shelf life starch Starch - chemistry Structural proteins temperature Temperature tolerance Thawing transportation Triticum - chemistry versatile additives wheat flour Yeast yeast freeze tolerance yeasts
Title	Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies
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