Freezing can maintain a low‐temperature environment inside food, reducing water activity
and preventing microorganism growth. However, when ice crystals are large, present in high …

Background Frozen dough technology could effectively extend the shelf life of bread to
ensure the freshness, which is widely used and gradually replace the traditional bread …

Although freezing is known as the best method of food preservation, physical and chemical
changes that occur to the cellular structure during processing and storage may damage the …

Three types of freezing methods, namely, spiral tunnel freezing method (SF), cryogenic
refrigerator freezing method (RF) and liquid nitrogen spray freezing method (LF), were …

The study evaluated the effect of freezing rate on the quality of water-added quick-frozen rice
noodles and water-free quick-frozen rice noodles. Results indicated that the retrogradation …

Background and objectives In response to the need for product flexibility and fast response
to consumer trends, research interest frozen dough technology has continued to increase …

The effects of ultrasound-assisted freezing on the freezing time and water migration of
dough, and the structural characteristics of gluten components were investigated. The effects …

Starch is the main composition of frozen dough. How the freezing rate of frozen dough
affected multi-scale structures and functionalities of starch in the frozen dough and the …

The usage of tea polyphenols (TPs) as a natural food additive into non-fermented frozen
dough (NFFD) has rarely been investigated, and results have been controversial. Hence …

The thawing method is critical for the final quality of products based on the frozen dough.
The effects of ultrasound thawing, proofer thawing, refrigerator thawing, water bath thawing …