Abstract: Texture profile analysis results indicated that the addition of ice structuring protein(ISP) prolongs proofing time with cold storage time continuing and decreases specific volume of the frozen dough bread dough stored at -18 ℃ for 0,35,70 and 105 d,respectively. When 0.5% ISP was added to the dough after 105 d cold storage,the proofing time decreases from 153 min to 130 min and the specific volume increases from 4.05 ml/g to 4.71 ml/g. The ISP also has positive impact on firmness of bread. Scanning electron microscope(SEM) observation results showed that gluten network still can be observed in the dough added with ISP at 0.5% level after 105 d cold storage,which indicates that ISP can protect the microstructure of frozen dough effectively.

Key words: frozen dough, ice structuring protein, long-term storage, fermentation, baking, dough microstructure, SEM