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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Bibliographic Details
Published in:	Comprehensive reviews in food science and food safety Vol. 23; no. 6; pp. e70028 - n/a
Main Authors:	Zhang, Meng‐Li, Guo, Xiao‐Na, Sun, Xiao‐Hong, Zhu, Ke‐Xue
Format:	Journal Article
Language:	English
Published:	United States Wiley Subscription Services, Inc 01.11.2024
Subjects:	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
Online Access:	Get full text
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