冷冻面团技术作为一种面制品加工工艺，具有防止产品老化，便于冷藏和运输等优势，因此在国内外得到广泛应用。然而，在冷冻面团生产和贮藏过程中存在一系列问题，例如：面筋结构完整性丧失、酵母细胞失活以及淀粉结构被破坏等，这些都导致了面制品品质的劣变。本文综述了影响冷冻面团品质的主要因素，总结了提高冷冻面团品质特性的有效方法，改良剂的添加不仅可以提高酵母的耐冻性，而且可以保持面团的流变学特性。基因工程技术修饰可以提高酵母的耐冻性和发酵能力。通过优化冷冻和储存条件，确保酵母的活性和面团的网络结构，使冰晶造成的冻害最小化。此外，新型冷冻技术的应用如超声波辅助冷冻可以在加速冷冻过程的同时生成均匀的冰晶，从而保护面团的网络结构。以期为改善冷冻面团品质以及为开发新型的冷冻面团技术提供理论依据。

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.

国家重点研发计划重点专项（2021YFD2100902-3）；黑龙江省“百千万”工程科技重大专项资助（2020ZX08B02）；国家自然科学基金项目（32072258）；哈尔滨商业大学“青年创新人才”支持计划（2020CX26；2019CX06）；中央财政支持地方高校发展专项资金优秀青年人才支持计划项目