比较了不同破乳方法的破乳效果，结果表明，冷冻解冻方法破乳效果最佳。

Comparing the effects of different demulsification methods, the results showed the effect of freezing and thawing to be the best.

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冷冻面团的稳定性可以通过酵母种类的选择、配方的改善、制作方法及冷冻解冻循环的控制来解决。

The stability of frozen dough could be solved by choosing yeast type, improving formula, controlling processing method and freeze-thaw circulating conditions.

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