中文摘要：

研究了-30℃、-40℃、-50℃和-60℃的不同冷冻环境温度对冷冻面团品质的影响.试验结果表明：冷冻环境温度过高或过低都会降低酵母活性,降低冷冻面团品质,从而使焙烤出的面包品质变差,在-40℃冷冻环境温度下将面团冷冻到中心温度-18℃时得到的冷冻面团品质较好.

英文摘要：

In this paper,we studied the effect of different freezing temperatures（-30 ℃,-40 ℃、-50 ℃and-60 ℃） on the quality of frozen dough.The results showed that： over-high or over-low freezing temperature could lower the activity of yeast so as to lower the quality of the frozen dough and lower the quality of the bread.The frozen dough had better quality when the center temperature of the frozen dough decreased to-18 ℃ at-40 ℃freezing temperature.