Research progress on the effect of cooking and freezing processes on the quality of frozen dough steamed buns

被引：11

作者：

Zhang, Siyu ^{[1
,2
]}

Yang, Lina ^{[1
,2
]}

Nie, Yuchang ^{[1
,2
]}

Liu, He ^{[1
,2
]}

Zhu, Danshi ^{[1
]}

机构：

[1] Bohai Univ, Coll Food Sci & Technol, 9 Keji Rd, Jinzhou 121013, Liaoning, Peoples R China

[2] Grain & Cereal Food Bioefffcient Transformat Engn, Jinzhou, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2024年 / 20卷 / 01期

关键词：

frozen dough steamed buns; cooking; freezing; quality; WHEAT GLUTEN PROTEINS; BREAD DOUGH; STRUCTURAL-PROPERTIES; STORAGE; TEMPERATURE; TIME; DETERIORATION; STABILITY; RHEOLOGY; IMPACT;

D O I：

10.1515/ijfe-2023-0228

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Owing to the convenient and rapid process of producing frozen dough steamed buns, it is rapidly gaining popularity in the Chinese market. However, frozen dough steamed bun products have several issues, such as volume reduction, flavour changes and digestion-related issues, owing to limitations in technology and craft. The quality of frozen dough steamed buns has improved consistently in recent years, and several manufacturers have focused on front-end processes, such as selection of raw and supplementary materials and application of ameliorants. This review summarises and expounds on the effects of steaming, freezing and reheating on the quality of frozen dough steamed buns, providing a reference for the exploration and improvement of technologies for producing frozen dough steamed buns in the future.

引用

页码：1 / 15

页数：15

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