Abstract
This study investigated the impacts of different lipids (liquid oils: corn, peanut, soybean, rapeseed; solid fats: butter, shortening, margarine, lard, coconut oil) on the quality of frozen dough and bread. By comparing F0 (no freeze-thaw) and F2 (two freeze-thaw cycles), the impacts on dough texture, rheology, water distribution, differential scanning calorimetry (DSC), infrared analysis, microstructure, and baking performance were assessed. After F2, corn oil and peanut oil mitigated the increase in hardness. Solid fats better preserved dough viscoelasticity and bound water, thereby minimizing ice recrystallization and structural damage and achieving higher sensory scores, whereas liquid oils reduced the hardness of frozen bread and increased specific volume. Overall, liquid oils and solid fats displayed complementary advantages. This study offers innovative insights and practical value for the frozen-bakery food industry.