Using enzymes to improve frozen-dough bread quality

Potassium bromate is a well-known strong chemical oxidant.It was once widely used by the baking industry all over the world, especially for making frozen doughs.Since potassium bromate has been banned in many countries, many researchers have studied in this area to find a replacement.Ascorbic acid was often combined with potassium bromate in frozen dough making as an oxidant dough additive.In addition, ascorbic acid has different chemical oxidant activity, and its function in yeast leavened dough is not as strong as is potassium bromate.More dough additives have been found, such as enzymes.Enzymes play key roles in bread making.In recent years, enzyme usage in bread making has been increasing, especially for shelf-life Table of Contents List of Figures .......