Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread

The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors the tested range each factor: a first fermentation time of 15~45 min, second 30~90 freezing temperature −45~−25 °C, min. Sweet produced with these was evaluated by weight, moisture content, crust color, height, volume, firmness. Both RTP RTB resulted in equal volume height to fresh dough, indicating excellent stability. times significant influencing representative quality attributes based on quadratic models ANOVA. Fermentation steps appeared more significantly contribute made dough than steps. long multiple method desirability. optimum 44.7 min time, 86.3 −32.8 °C temperature, an 85.5 time.