Abstract: The rheological, fermentation and baking properties of frozen dough with different levels of waxy wheat flour were analyzed by rheofermentometer and texture analyzer, respectively. The results showed that: (1) the Hm and R of normal and frozen doughs along with the increasing addition of waxy wheat flour gradually decreased, while the total gas production (Vco2) and Hm increased. As the freezing time was prolonged, the Hm, Hm and R gradually declined, but the decreasing amplitude decreased along with the increasing addition of waxy wheat flour. The Hm values of doughs with waxy wheat flour added at 0%, 10%, 20% and 30% decreased by 12.9%, 9.6%, 7.7% and 7.5% after 60 days of freezing compared with 7 days, and the R values by 2.8%, 2.1%, 1.6% and 1.7% waxy wheat flour, respectively. Frozen storage of dough caused a decrease in the quality of bread, but the quality of breads with the addition of waxy wheat flour showed a slow decrease along with the increasing storage period of dough, and good anti-aging performance. The bread with 10% addition of waxy wheat flour had the best consumer acceptability according to sensory evaluations.

Key words: waxy wheat flour, frozen dough, rheologica properties, bread quality