Abstract: Factors influencing the viability of yeast in frozen dough were studied. The viability of the yeast decreased with the prolonged frozen time. When the addition of germinated corn flour was lower than 10%, the viability of the yeast increased with the increase of the germinated corn flour with the addition higher than 10%. The viability of the yeast decreased. Using specific volume as the indicator, the optimal formulation of the frozen dough is: germinated corn flour 10%, yeast 2%, salt 0.4% and water 65%. Using springiness as the indicator, the optimal formulation of the frozen dough is: germinated corn flour 5%, yeast 3%, salt 1.2% and water 60%. Compared with usual frozen dough, germinated corn flour improves the quality of the bread.

Key words: frozen dough, germinated corn flour, springiness, specific volume