Frozen dough technology can solve the problem of short shelf life of steamed bread,starch retrogradation and so on.It had a positive impact on the industrialization of staple food,but there was still a certain distance from industrial production.The quality changes of frozen dough steamed bread during the freezing process were analyzed from three aspects of yeast vigor,dough structure and dough characteristics,the methods for improving the quality of frozen dough steamed bread were reviewed from the aspects of raw materials,technology and quality improver,and the sugg...
