Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods |
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| Affiliation: | 1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;2. Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China;3. Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China;4. Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland;1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China;1. Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA;2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;1. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;2. School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China |
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| Abstract: | BackgroundFrozen 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 approachThis 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 conclusionsThe 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. |
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| Keywords: | Frozen dough Yeast Quality Freezing Ice crystals |
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