Abstract: The influences of trehalose, shortening, salt, lactic acid and dough temperature on rheoferment characteristics of frozen sweet dough were investigated by Chopin rheofermentometer F3. The results obtained showed that shortening and trehalose had a notable impact on Hm’ and CO2 production. Salt, dough temperature and trehalose had a significant effect on Hm. Response surface methodology was used to establish the models reflecting the relations between factors and dependent variables. All models for Hm, Hm’, CO2 production and specific volume demonstrated good correlation with measured data (p<0.05) with R2 values, being 93.67%, 98.37%, 98.12%, and 91.43% respectively, indicating that they are suitable and response surface methodology can be a useful tool to predict the effects of shortening, trehalose, salt, lactic acid, and dough temperature on frozen sweet dough rheoferment properties and specific volume.

Key words: F3 rheofermentometer, yeast, leavening ability, frozen sweet dough, response surface methodology