Formula optimization of ready-to-proof and ready-to-bake frozen dough of sweet bread using response surface methodology

Abstract This study aimed to optimize the formulations of ready-to-proof (RTP) and ready-to-bake (RTB) frozen doughs of sweet bread using response surface methodology. Sugar, water, fat, and yeast were selected as factors, and a central composite design set the tested range for each factor. The quality of sweet bread prepared from fresh, RTP, and RTB doughs was analyzed for bread height, volume, moisture content, crust color, and firmness. Fresh dough and RTP dough resulted in higher volume and height and lower firmness of bread than RTB dough, indicating that the frozen stability of RTP dough was superior to that of RTB dough. The most significant factors in the formulations of RTP and RTB doughs influencing bread quality were sugar, water, and yeast. Representative attributes of bread quality, such as bread volume, height, and firmness, were affected by sugar and yeast. Optimized formulas for the fresh, RTP, and RTB doughs were selected based on desirability: low sugar and high water levels for fresh and RTP doughs, and intermediate sugar and low water levels for RTB doughs. A single optimized formula based on 100 g of wheat flour for all doughs with excellent frozen stability was 16.55 g sugar, 50.27 g water, 20.01 g shortening, and 3.50 g yeast.