Abstract: Frozen dough is a semi-finished product made through freezing processing. Due to its advantages such as convenience, quickness, and improved product stability, it is often used in the frozen pastry industry. However, the formation and recrystallization of ice crystals during the freezing process can lead to deterioration of dough quality, resulting in products with a dry and hard texture, reduced volume, surface cracking, and uneven internal structure. Repeated freezing and thawing can further exacerbate dough quality deterioration, restricting the development of the frozen dough market. Cryoprotectants have become a research hotspot for improving the quality of frozen dough due to their functions such as lowering freezing point, inhibiting ice crystal growth, protecting gluten structure and yeast viability. In this paper, the key mechanisms of frozen dough quality deterioration are clarified by analyzing the effect of freezing on dough moisture, texture, sensory quality, starch, protein, and yeast. Meanwhile, the types, action modes, and regulatory mechanisms of cryoprotectants are systematically summarized. This paper aims to provide a theoretical basis for expanding the application scope of cryoprotectants in frozen dough and improving the quality of frozen dough.

Key words: frozen dough; freezing technology; cryoprotectants; quality improvement