Abstract:The quick detection of the effect of sodium stearyl lactate(SSL) on the quality of pre-proofed frozen dough and its fried doughnuts was carried out.SSL was added into the homemade fermented dough and the characterization wasdone after 4 freeze-thaw cyclesstorage.The effect of SSL on the quality of freeze-thaw fermented dough and its deep-fried doughnut was determined by the extension and rheological properties, freezable water content of the dough, and the specific volume, texture characteristics, crust color, internal texture structure, oil absorption capability,moisture loss rate, and sensory score of its fried donuts. Compared with the blank group, the results showed that with SSLdose increased, the extension properties and elastic modulus of pre-proofed doughincreased at first and then decreased, while its loss tangent (tanδ)and freezable water contentdecreased atfirst and then increased.The hardness, viscosity and chewiness offried donutsdecreased at first and then increased, while the elasticity, specific volume and sensory scores first increased and then decreased, and the oil uptake and moisture loss rate of donuts first decreased and then increased. The optimal amount of SSL was 0.2%, which could reduce the freezable water content of dough by 8.16%, increase the specific volume of donut by 22.73%, and reduce the oil uptake by 5.39%.
