Abstract
Abstract Frozen dough technology can effectively recover sensory quality of frozen flour products. This technique has gradually drawn the research interest in the industrialization of staple food. However, the quality of the final frozen products remains inferior to that of fresh products. This study reviewed the deterioration of gluten network in dough caused by ice recrystallization and various additives. This study also investigated the optimization of the freezing process and other empirical improvement techniques. Suggestions for future research were also provided.
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