Abstract:This paper systematically studied the changes of water content, water distribution, yeast content, gas production capacity and gas holding capacity of frozen waffle dough during frozen storage period, and clarified the mechanism of quality change of frozen waffle dough. The experiment showed that the frozen storage time of frozen waffle dough had a significant influence on the product quality. When the storage time was 3 months, the yeast content, gas production capacity and gas holding capacity decreased by 28%, 23% and 36%, respectively. The different types of modifier (gluten, xanthan gum, HPMC, gellan gum) affected the frozen dough quality during frozen storage. The proper addition of the modifier effectively improved the products quality. The gluten and xanthan gum remarkably reduced the ice crystal mechanical damage and improved the dough fermentation ability. Compared with the control group, gluten powder increased yeast content by 131% and fermentation capacity by 210%, while xanthan gum increased yeast content by 107% and fermentation capacity by 181%.
