Abstract
SummaryBaozi is a traditional staple steamed food in China. Current consumer trends urge the production of quick‐frozen baozi on large scales and the formulation of healthier varieties. These demands require a better definition of the relationship between the raw material and/or technological factors and the quality of the quick‐frozen baozi to be developed. This review summarised the recent advances made in understanding the roles of the production process and the ingredients in the appearance, texture, sensory characteristics, nutrition and shelf‐life properties of quick‐frozen baozi. The mechanism of the chemical changes of each component and physical changes of the dough blank during each processing stage is reviewed. In addition, suggestions for further research to improve the quality of frozen steamed products have been proposed.
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