Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough

► Frozen storage had a significant effect on rheological parameters of frozen doughs. ► Yeast activity decrease during frozen storage. ► Doubling the yeast amount can compensate this decay after 27 days of frozen storage. ► α-Helix and β-sheets of FTIR data proved protein aggregation during frozen storage. ► The storage effect was particularly concentrated in the first 27 days of storage.