Research Progress on the Effect of Freezing Technology on Dough Quality and Dough Quality Improvement

With the change in modern people's lifestyles and the increasing demand from consumers for high-quality and convenient food, freezing technology has become widely utilized in the industrial production of bread, steamed buns, and other prefabricated frozen doughs. This is primarily due to the convenience it offers. Moreover, frozen dough products have gained popularity among the general public owing to their health benefits, safety, and extended shelf life. Nevertheless, the freezing process can result in the formation of ice crystals and subsequent recrystallization, potentially leading to a deterioration in dough quality. Recent research has demonstrated that the maintenance of product quality can be achieved through the control of ice crystal size during the freezing and storage of dough. For instance, the formation of small ice crystals during rapid freezing leads to the production of higher quality products. Additionally, the use of physical field-assisted freezing and freezing storage helps to preserve the quality of dough by slowing down the growth of ice crystals through the application of an external physical field. The incorporation of freezing modifiers is crucial in enhancing the freezing and freeze-thaw quality of frozen dough. These modifiers work by strengthening gluten, improving water retention, or inhibiting water migration. This practice is essential in food processing and has a significant impact on the overall quality of the final product. Therefore, it is imperative to conduct systematic optimization and innovative research in three key areas: freezing technology, freezing conditions, and enhancement of freezing quality, all of which significantly impact the overall quality of the finished product. In this paper, we provide a summarization of the classification of freezing technology by organizing pertinent literature. From this, quick-freezing production, when combined with advanced technologies, may emerge as the primary method for frozen dough production and represent a key research focus for future scholars.