The lack of fermentation capacity is mainly caused by the following:

(1) Yeast starts before rapid freezing, resulting in the loss of yeast during the freezing process. The solution is to reduce the temperature of the dough, freeze it quickly after molding, and shorten the relaxation time to avoid yeast initiation.

(2) Emergency freezing equipment does not meet the requirements, the freezing time is too long. The solution is to freeze the product in an emergency mode to avoid yeast startup

(3) During storage and transportation, the temperature changes greatly, resulting in the loss of vitality. The solution is to ensure that the temperature is stable during frozen storage and transportation to avoid the loss of vitality caused by temperature fluctuations.

(4) Inadequate addition of yeast for long freezing shelf life. The solution is to add the right amount of yeast.