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

Siyu Zhang; Lina Yang; Yuchang Nie; He Liu; Danshi Zhu

doi:10.1515/ijfe-2023-0228

Abstract

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.

Keywords: frozen dough steamed buns; cooking; freezing; quality

Corresponding author: Lina Yang, College of Food Science and Technology, Bohai University, 19 Keji Road, Songshan New Region, 121013 Jinzhou, Liaoning, P.R. China; and Grain and Cereal Food Bio-efffcient Transformation Engineering Research Center of Liaoning Province, Jinzhou, P.R. China, E-mail: 398510872@qq.com; and Danshi Zhu, College of Food Science and Technology, Bohai University, 19 Keji Road, Songshan New Region, 121013 Jinzhou, Liaoning, P.R. China, E-mail: zhudanshi1978@163.com

Funding source: National Key Research and Development Program of China

Award Identifier / Grant number: 2022YFD2100302

Acknowledgments

This study was supported by the National Key Research and Development Program of China (Grant No. 2022YFD2100302).

Research ethics: None.
Author contributions: Siyu Zhang: Experiment, Methodology, Conceptualization, Original draft, Visualization. Lina Yang: Methodology, Data curation, Writing – review & editing. Yuchang Nie: Conceptualization, Visualization, Original draft. He Liu: Methodology, Visualization. Danshi Zhu: Methodology, Supervision, Visualization.
Competing interests: None.
Research funding: This work was supported by National Key Research and Development Program of China under award number (2022YFD2100302).
Data availability: The data that support the findings of this study are available on request from the corresponding author.

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Supplementary Material

This article contains supplementary material (https://doi.org/10.1515/ijfe-2023-0228).

Received: 2023-06-12

Accepted: 2023-11-26

Published Online: 2023-12-14

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