Nowadays, people have high requirements for the nutrition and health of food, and the fried dough sticks with high oil content do not conform to the concept of healthy life in China, so it is necessary to develop fried dough sticks with low oil content. In this study, three kinds of flour with different quality grades were selected, and yeast was used as a starter to explore the effects of the freezing storage process on oil content, specific volume, texture, and sensory evaluation of pre-fried and direct-fried quick-frozen dough sticks. After freezing and thawing, the hardness and chewiness of the two kinds of quick-frozen pre-made fried dough sticks increased, while the elasticity and resilience decreased, the specific volume decreased, and the sensory evaluation value decreased. Compared with pre-fried quick-frozen dough sticks, direct-fried quick-frozen dough sticks had lower oil content, larger specific volume, higher hardness, and slightly lower sensory evaluation value. Flour with high protein content and high wet gluten content was helpful to improve texture characteristics and sensory evaluation of fried dough sticks. Fried dough sticks made of flour with low ash content and high precision tended to have low oil content. Direct-fried quick-frozen dough sticks could greatly reduce the oil content of fried dough sticks. In this study, dry yeast fermentation was used to reduce the frying times, and the quick-frozen fried dough sticks with lower oil content were developed, which provided some ideas for the production of quick-frozen fried dough sticks.
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