Effects of Whey on Rheological Properties and Fermentation Capacity of Frozen Dough

The effects of different proportion of whey on the rheological properties and the fermentation capacity of frozen dough were studied.Results showed that the whey considerably improved the rheological properties and the quality of frozen dough.The quality of frozen dough was the best when whey was up to 2%.Whey also had a positive effect on the gassing power of frozen dough,and improved the fermentation capacity of frozen dough.The fermentation capacity of frozen dough was the best when whey was up to 2%.In 21d,the tensile properties of the frozen dough was the best,and a better strength was produced.