Abstract:The optimal reheating process for frozen fully baked bread was explored.The frozen bread was reheated by microwave thawing combined with electric oven heating.The microstructures of freshly baked bread and frozen bread were observed,and the specific volume,moisture content,and hardness of bread were determined.The effects of microwave thawing time,electric oven heating time,and surface water spraying amount on the quality of reheated bread were investigated by single factor and orthogonal tests.The results showed that after reheating,the bread presented increasingly tight bounding network of starch granules to gluten and restored integrity and continuity of the gluten network structure.The optimal reheating parameters for frozen bread were microwave thawing for 3 min,spraying 4.5%（mass fraction,in terms of bread mass）of water onto the bread surface,and heating in an electric oven for 2 min,the overall score for the bread at these canditions was 89.58.The bread reheated under these conditions had a fine texture,and a fluffy taste.