Research On Frozen Dough

Research on frozen dough mainly focuses on three aspects: freezing process, yeast, and additives. Within the freezing process, the most studied aspects are pre-fermentation before freezing, freezing rate and temperature, and thawing methods. Studies have shown that no pre-fermentation and rapid freezing at low temperatures have minimal impact on dough stability, and dough can be fully thawed at 0°C. The freeze resistance of yeast in dough has always been a key aspect of frozen dough technology. Because yeasts from different sources have varying degrees of adaptability to freezing environments, this can lead to different degrees of inactivation, affecting bread quality. Currently, many manufacturers are developing freeze-resistant yeasts to improve yeast survival rates during rapid freezing and thawing. Adding certain additives to the dough is also an effective measure to address a series of problems that arise in frozen dough. Studies have shown that certain additives, such as gluten, vitamin C, SSL, honey, and DATEM, can maintain dough properties and ensure bread volume and quality when applied to frozen dough.