Integrating cryoprotectants with supercooling storage: A synergistic strategy to preserve dough quality and sensory attributes

The preservation of frozen dough quality remains a major challenge due to ice crystal formation, gluten network deterioration, and yeast viability loss during storage. This study developed a preservation strategy for frozen dough by combining specific cryoprotectants — trehalose (0.30%), maltodextrin (2.50%), and sucrose (2.00%) — with superchilling storage (−1 °C ± 1 °C). To evaluate physicochemical stability and quality, multiple analytical techniques were used, including ice crystal content measurement, yeast viability assays, rheological analysis, FTIR spectroscopy, and SEM imaging. Results showed that trehalose and maltodextrin significantly inhibited ice recrystallization by forming hydrogen-bonded networks, reduced yeast mortality by 40%, and preserved gluten protein integrity by stabilizing secondary structures (α-helix retention >25%). Superchilling storage synergized with cryoprotectants, extending dough shelf life to 7 days with minimal quality loss. Sensory evaluation indicated that optimized formulations improved steamed bread texture by reducing hardness (by 50%), enhancing elasticity, and maintaining color stability (ΔE < 81.19), outperforming conventional freezing. These findings offer novel insights into optimizing frozen dough formulations and extending shelf life, providing a promising strategy for the frozen bakery industry.