Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review

作者：Jacob Ojobi Omedi, Weining Huang, Binle Zhang, Zhibin Li, Jianxian Zheng · 发表于：Cereal Chemistry · 年份：2018 · DOI：10.1002/cche.10122 · 被引用次数：99 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Freezing and Crystallization Processes

Abstract Background and objectives In response to the need for product flexibility and fast response to consumer trends, research interest frozen dough technology has continued to increase since its inception in 1970s. Common categories of these products are prefermented, unfermented, and par‐baked frozen dough products, with widely known frozen dough products such as refrigerated cookies and brownies, sweet rolls, biscuits, dinner rolls, and pizza, sold “as if freshly baked” to the consumer. The underlying catalyst for the development and growth of the frozen dough products in the 1970s–1990s is closely related the development of improver technology and increased research efforts to improve frozen dough quality, thus a steady market growth in frozen dough products in the following. Despite increased popularity of frozen dough products, they are still faced with processing challenges such as reduced yeast activity and viability, damaged dough gluten–starch network, and alteration of individual dough components which are induced by freezing and frozen storage treatment. Therefore, increased research efforts by both industry and academic institutions have been vital in understanding and improving processing parameters as well as the end‐product quality of frozen bread‐dough products. This review provides an overview of the effect of ice crystal characteristics on water redistribution and major components (starch and gluten) and ingredient (yeast) during freezing and frozen stor...