To improve the product quality of frozen dough and bread, different concentrations of trehalose (1%, 1.5%, and 2%, mass fraction) and carrageenan oligosaccharides (0.3%, 0.5%, and 0.8%, mass fraction) were added to the dough, and the stability and baking characteristics of frozen dough during freezing storage were investigated in terms of fermentation characteristics, rheological properties, moisture distribution, protein secondary structure, and microstructure of frozen dough after 0, 2, and 4 weeks of storage and its baking characteristics including specific volume, texture, and internal texture structure of bread. Results showed that with the extension of freezing time, the fermentation characteristics and rheological properties of frozen dough with trehalose and carrageenan oligosaccharides were improved compared with the control group after 4 weeks of frozen storage. After 4 weeks of frozen storage, the relative contents of α-helix in the control group, trehalose-1.5% group, and carrageenan-0.5% group decreased by 45.73%, 27.13% and 15.71%, respectively. The relative contents of β-folds increased by 31.32%, 15.51% and 13.79%. SEM images showed that with the extension of freezing time, frozen dough added with trehalose and the carrageenan-oligosaccharide group had a denser network structure than the control group. After one-month storage, the specific volume of the bread of the control group, trehalose-1.5% group, and carrageenan-0.5% group decreased by 30.86%, 21.48% and 15.80%, respectively. In conclusion, carrageenan oligosaccharide has better cryoprotective effects than trehalose on the stability and baking characteristics of frozen dough as a novel cryoprotectant in the production of frozen dough.
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