【特别技术专栏】掌握冷冻烘焙技术，百倍提升效率与营业额！超级干货来了！

Core Viewpoint - The article emphasizes that frozen dough technology serves as a bridge between the past and future, being crucial for the chain rate in China's baking industry and addressing key issues related to product preservation and softness [1]. Group 1: Frozen Dough Technology - Frozen dough technology is divided into two main components: the cold chain system and the basic formula, which involves yeast and gluten dough crystallization issues [1]. - Currently, the most advanced enzyme and biological modification technologies in this field are predominantly held by companies from Europe, the United States, and Japan, with a significant reliance on imports in China [1]. - The future of the baking industry in China lies in domestic alternatives, with potential collaboration between local biopharmaceutical companies and baking technology [1]. Group 2: Characteristics of Frozen Dough - Frozen dough allows for easy preservation and transportation, enabling standardized production and quality assurance of baked goods [48]. - This technology facilitates the just-in-time baking model, ensuring customers can enjoy freshly baked bread at any time [49]. - The advantages of frozen dough include extended shelf life, reduced labor costs, and improved flavor consistency [50]. Group 3: Factors Affecting Freezing Technology - Key factors influencing freezing technology include initial temperature, freezing rate, and temperature fluctuations [27]. - The maximum ice crystal formation zone for most foods is between -5°C and -1°C, where approximately 80% of the water content freezes [29]. - The freezing temperature should be maintained at -18°C to -30°C for optimal preservation, with -18°C freezing 94% of the water content [31]. Group 4: Types of Frozen and Refrigerated Dough - Refrigerated dough, also known as low-temperature fermentation, maintains temperatures between 4°C and 12°C, allowing for slow fermentation without freezing the water content [51]. - Different types of refrigerated dough include cold intermediate dough, where the dough is allowed to ferment slowly, and dough that is refrigerated after mixing to delay fermentation [54][55]. - Frozen dough methods include direct freezing of mixed dough, freezing after fermentation, and freezing after shaping, each with its own advantages and challenges [80][83]. Group 5: Ingredients for Frozen and Refrigerated Dough - The choice of flour for frozen dough should be lower in protein to avoid excessive toughness in the final product [91]. - Yeast usage is typically increased by 2-3 times compared to standard recipes to compensate for reduced activity in cold environments [92]. - Bread improvers may need to be increased to 2-4% for frozen dough to ensure quality during extended fermentation times [93]. Group 6: Common Issues with Frozen Dough - Ice crystal formation can severely damage the dough structure and yeast cells, influenced by freezing temperature, speed, and storage conditions [108]. - A reduction in bubble count during baking can lead to poor volume and texture, often caused by uneven fermentation or excessive cooling [112]. - The "pear skin" phenomenon, characterized by surface bubbles and rough texture, can occur due to over-fermentation before freezing or inadequate thawing [120].