Background

Frozen dough technology could effectively extend the shelf life of bread to ensure the freshness, which is widely used and gradually replace the traditional bread production. However, during the production and storage of frozen dough, a series of problems could take place, such as inhibition of yeast activity, damage of the structure of the dough, leading to the deterioration of dough quality.

Scope and approach

This review summarizes the factors that affect the final quality of frozen dough, including yeast activity, dough structure and dough properties. Some effective methods for improving freeze tolerance of yeast, dough structure and dough properties are discussed, including addition of various additives, use of genetic engineering technique, optimization of freezing and storage conditions, and employment of novel freezing technology.

Key findings and conclusions

The addition of additives can not only improve the freeze tolerance of yeast but also maintain the rheological and thermophysical properties of dough. Through the modification of gene, freeze tolerance and fermentation ability of yeast can be improved. Optimizing freezing and storage conditions ensures the activity of yeast as well as dough network structure so that freezing damage due to ice crystals can be minimized. In addition, novel freezing technology such as ultrasound-assisted freezing can simultaneously accelerate the freezing process as well as generate fine and uniform ice crystals, thus protecting dough network structure.

中文翻译：

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提高酵母的冷冻耐受性和面团特性，以提高冷冻面团的品质-有效方法的综述

背景

冷冻面团技术可以有效地延长面包的保质期以确保新鲜度，其被广泛使用并逐渐取代传统的面包生产方式。然而，在冷冻面团的生产和储存过程中，可能发生一系列问题，例如抑制酵母活性，破坏面团的结构，导致面团质量下降。

范围和方法

这篇综述总结了影响冷冻面团最终质量的因素，包括酵母活性，面团结构和面团特性。讨论了提高酵母抗冻性，面团结构和面团特性的一些有效方法，包括添加各种添加剂，使用基因工程技术，优化冷冻和储存条件以及采用新型冷冻技术。

主要发现和结论

添加剂的添加不仅可以改善酵母的冷冻耐受性，而且可以保持面团的流变学和热物理性质。通过基因修饰，可以提高酵母的抗冻性和发酵能力。优化冷冻和储存条件可确保酵母的活性以及面团网络结构，从而可将因冰晶引起的冷冻损害降至最低。此外，诸如超声波辅助冷冻之类的新型冷冻技术可以同时加速冷冻过程，并生成细而均匀的冰晶，从而保护面团网络结构。