Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage

This paper took fermented dough as the research object. The difference between subfreezing temperature and other freezing temperatures for long-term storage of was discussed. quick-frozen at -30 °C 1 h then stored -6 °C, -12 -18 5 d, 10 d 15 d. results indicated that with decreasing temperature, content bound water in increased gradually so could be better preserved time prolonged. Although low have a effect, too prolonged would destroy structure starch dough. (-12 °C) than temperatures. Compared common (-18 °C), not only achieves effect but also reduces energy consumption.