Abstract:The effect of freeze-thaw cycles on the quality of frozen pre-fermented dough was investigated，and related improved products were developed. The physical properties，gluten structure，and finished product quality of frozen pre-fermented dough during the freeze-thaw cycle were measured. Citrus fibre（CF）was added to explore the improvement effect. The results showed that with the increase in freeze-thaw cycles，the elastic modulus（G′）and viscosity modulus（G"）of the frozen pre-fermented dough decreased，while the moisture content increased first and then decreased，which damaged the gluten network structure to a certain extent and finally led to the decreased quality of the finished product. The moisture content of the frozen prefermented dough after adding CF was higher than that in the blank group（except F4），and the gluten structure was more complete. The sensory quality of the finished dough was better. In summary，the freeze-thaw cycle had a certain effect on the quality of both ordinary dough and dough with CF added.