Abstract: In order to optimize the production process of fermented frozen fried bread stick, main factors that affect the quality of fried bread stick were investigated. On the basis of one-factor-at-a-time experiments, the response surface methodology was employed to study the effects of yeast amount, fermentation time and leavening agent amount on specific volume of fried bread stick. Results indicated that the optimal conditions for production of fermented frozen fried bread stick were found as follows: yeast amount 1.0 % (calculated on the basis of dry flour weight, m/m), leavening agent amount 3.0% (calculated also on the basis of dry flour weight, m/m), fermentation time 2.4 h, freezing temperature －35 ℃, and freezing time 20 min. Under these conditions, the specific volume of fried bread stick was (4.54 ± 0.03) mL/g.

Key words: fermented frozen fried bread stick, specific volume, sensory evaluation, response surface methodology