摘要：in this study, the effects of different levers of shortening and surfactants on bread quality were examined in frozen dough after 3 months storage period. Seven formulations were examined: control dough, doughs with 1% and 4% shortening, 1% and 4% shortening -1-sodium stearoyl-2-lactilate (SSL), 1% and 4% shortening +diacetyl tartaric acid esters of mono and di glyserides (DATEM). According to the results, proof time was lower for doughs with additives when compared to the control (P<0,05). The htghest spesific volume and bread score were obtained in the doughs containin 4% shortening + SSL, 4% shortenin + DATEM and 4% shortening (P<0,05). Control breads had highest staling scores after 24 and 72 hours (P<0,05). The different additives did not have a significant effect on bread staling (P>0,05).
