REVIEW ON EFFECTS OF FOOD ADDITIVES ON FROZEN DOUGH

Food additives play a supporting role in China's food industry,and its research and development and application level are directly related to the development of the food industry.More and more types of food additives have been developed,and their application ranges are more and more wide.It is an effective tool for people to solve various food problems.In recent years,the frozen dough technology has brought a lot of convenience to people,such as prolonging the shelf life of products,facilitating production and transportation.In addition,there are several bottlenecks with the rapid development of frozen dough technology,and food additives are the key factors to overcome these problems.Compared with fresh dough products,frozen dough products have problems such as long fermentation time,small volume,poor texture performance,and reduced mouthfeel.Food additives play an extremely important role in improving the quality of frozen dough.At present,the commonly used food additives mainly include antifreeze,enzyme preparation,emulsifier,modified starch and food glue.They achieve the purpose of protecting the yeast and dough components through different mechanisms,and thereby improving the quality of frozen dough and final products.This paper mainly summarized the mechanism and research status of the above additives,and the prospects for application of food additives in frozen dough.