Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough

Response surface methodology was used to study the effects of trehalose, transglutaminase, and locus bean gum on maximum dough height (Hm) and amount of CO2 production (CO2) with Rheofermentometer F3 of fresh and frozen doughs (18 wk at −18 °C), and specific volume and hardness of fresh and frozen dough breads. The high R2 of regression models (0.80–0.93%) were obtained for all four dependent variables for fresh and frozen doughs and breads. TR was significantly (P ⩽ 0.05) affecting Hm and CO2 of both doughs but in opposite ways, but it did only significantly affect specific volume of fresh dough bread. TG significantly (P ⩽ 0.05) improved specific volume and hardness for frozen dough bread, but was detrimental to those of fresh bread. LBG negatively affected CO2 of fresh dough and hardness of frozen dough bread. The study suggested TG was the most beneficial ingredient for the frozen dough bread.