Evaluation of water holding capacity and breadmaking properties for frozen dough containing ice structuring proteins from winter wheat

The effects of ice structuring proteins (ISPs) from white wheat and storage conditions on the water holding capacity (WHC) and breadmaking properties of frozen dough were investigated. The WHC of frozen dough was measured by centrifugation and the breadmaking properties were assessed as proofing time and bread specific volume. It was found that the prolonged frozen storage and freeze–thaw cycles decreased the WHC and breadmaking properties of dough. ISPs were highly effective in increasing the WHC of frozen dough and improving the breadmaking properties. There was a strong correlation between WHC and breadmaking properties (proofing time and bread specific volume) of frozen dough.