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Corresponding Author(s)

龚方圆（1993—），女，重庆第二师范学院讲师，硕士。E-mail:gongfy@cque.edu.cn

Abstract

Frozen dough is widely used in the food industry. But there are several problems arising such as: the deterioration of dough and the reduction of fermentation activity properties during frozen storage. Frozen dough improvers are important way to solve these problems. Currently, the commonly used improvers are polysaccharides, emulsifiers, proteins and others. This paper summarizes the main problems and influencing factors in the application of frozen dough, and the mechanism and application of different improvers on the quality of frozen dough were reviewed. The paper also prospects the research and development trend of improvers.

Publication Date

4-25-2023

First Page

217

Last Page

225

DOI

10.13652/j.spjx.1003.5788.2022.80731

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