Research progress on quality improvement of prefabricated frozen bun crust and stuffing
YANG Lina
NIE Yuchang
ZHANG Siyu
CAO Xuehui
WANG Peng
ZHU Danshi
Abstract：In recent years,the demand for prepared food market is increasing day by day,and the development prospect of frozen steamed buns as a form of prepared food is broad.The scale of industrial production of frozen buns continues to expand,but its processing and sales process is still facing the problem of poor quality.In this paper,the classification,production process and industrialization of frozen buns are summarized,and the effects of raw materials,leavening agents,dough processing methods,cooking methods,freezing methods,reheating methods and fillings on the quality of frozen buns are reviewed,in order to provide references for the quality improvement and industrial production of frozen buns,and to promote the high-quality development of frozen buns industry.
Keywords：frozen steamed bunquality improvementgluten structurepre-made dishes
Publication Date：2023-09-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：9( 193-201 )