Abstract:To improve the quality of frozen dough，the effects of different thawing methods on the quality of frozen steamed bread dough and frozen bread dough were studied.Based on the evaluation of the rheological properties of steamed bread flour and bread flour，weight loss，water mobility，yeast gas production rate and expansion volume were compared before and after thawing of frozen dough under 4 different thawing conditions.Steamed bread and bread were baked，and the specific volume，hardness，color and structure of the skin and slice of the steamed bread and bread，which were made from frozen dough，were measured.Results obtained showed that the steamed bread and bread made after thawing at 4℃had the maximum specific volume and minimum hardness，whereas the specific volume and hardness were smallest and largest，respectively after microwave thawing.Increased thawing condition was not favorable enough to protect the color of frozen dough products，and its effect on bread was more significant.The dough obtained under slow thawing condition had better expansion volume and less water loss.In general，better quality frozen dough and products can be obtained by thawing slowly at 4℃.