IMPROVING THE FREEZING RESISTANCE OF BAKER'S YEAST. A MINI REVIEW

Abstract

Frozen dough technology is widely used and may guarantee bread's freshness and so prolong its shelf life. However, a variety of issues, including the restriction of yeast activity and structural damage to the dough, may arise while frozen dough is being made and store, ultimately resulting in a loss of quality. After fermentation, the bread's ability to retain CO₂ and the yeast's ability to produce CO₂ determine the frozen dough's quality. Ice crystals are thought to be the primary cause of both decreased viability of yeast and the breakdown of the dough network structure, which two significant elements are contributing to the decline in dough quality. Several factors affect yeast's resistance to freezing and thawing, such as its physiological state before freezing; for instance, yeast cells in growth standstill are more resistant to freezing than those in the exponential growth phase. Numerous strategies and methods have been created to raise the freezing baker's yeast resistance and, consequently, the quality of frozen dough. These strategies include the use of genetic engineering, the incorporation of chemicals like hydrocolloids and antifreeze proteins (AFP), the improvement of freezing times and circumstances of storage, and the creation of novel freezing techniques like ultrasonic freezing. These techniques for enhancing the freezing resistance of baker's yeast are outlined in the publication.