Identifying Factors That Influence Dough Quality to Improve Frozen Doughs
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Abstract:
Freezing of dough, as a technique for processing pasta products, has been used in the food industry worldwide to prevent product aging and to facilitate refrigeration and transportation. However, the production and storage of frozen doughs faces many challenges, such as loss of gluten structural integrity, loss of gluten, reduction of yeast activity, and reduction and destruction of dough structure. These challenges can cause deterioration of pasta product quality. This paper reviews the main factors affecting the quality of frozen doughs and summarizes methods that effectively improve the quality characteristics of frozen doughs. The use of additives can now improve the freezing tolerance of yeast and maintain the rheological properties of doughs. Genetic engineering technology can improve the freezing tolerance and fermentation ability of yeast. By optimizing freezing and storage conditions, the yeast activity and network structure of the dough can be maintained within reasonably good ranges, and the damages caused by ice crystals can be minimized. Novel technologies such as ultrasonic-assisted freezing can ensure ice crystal uniformity while accelerating the freezing process, thus protecting the network structure of the dough. Therefore, the main factors affecting the quality of frozen doughs, and effective methods to improve characteristics of frozen dough quality, are summarized in this paper to provide a theoretical basis for improving frozen dough quality and for developing new frozen dough preservation technologies.
