Research progress on the effect of cooking and freezing processes on the quality of frozen dough steamed buns

Abstract Owing to the convenient and rapid process of producing frozen dough steamed buns, it is rapidly gaining popularity in the Chinese market. However, frozen dough steamed bun products have several issues, such as volume reduction, flavour changes and digestion-related issues, owing to limitations in technology and craft. The quality of frozen dough steamed buns has improved consistently in recent years, and several manufacturers have focused on front-end processes, such as selection of raw and supplementary materials and application of ameliorants. This review summarises and expounds on the effects of steaming, freezing and reheating on the quality of frozen dough steamed buns, providing a reference for the exploration and improvement of technologies for producing frozen dough steamed buns in the future.