Vacuum Dough Question

It's a short-term rest in the fridge, not long-term storage in the freezer. Every other cannoli maker wraps the dough in plastic. So, what could the difference be? Vacuum sealing ensures no air whatsoever is in contract with the dough. However, wrapping a ball of dough in plastic does the same thing.  Plastic film has very good surface contact.

You said on another forum something to the effect that "it fasten[s] the hydration process". Vacuum sealing would guarantee no change in dough hydration, but I bet a dollar to a doughnut (or a cannoli), there is no change in hydration with plastic wrap either.

Besides, how long have cannoli been made and how long have vacuum sealers been around?

I think it's a waste of a good vacuum bag. 

This person tried using vacuum container and found the dough had better extensibility if rested in vacuum container.
She was making the dumpling

When I first saw this, I was quite surprised and tried Googling this, to see whether I could find more proofs.
Have noticed there are commercial products like vacuum dough mixer

Such as pressure vacuum mixer

high speed dough mixer that uses a period of mixing under pressure to enhance improver effectiveness, followed by a period of mixing under partial vacuum to enhance bubble structure. An extension of the conventional mechanical dough development (MDD) or Chorleywood bread process (CBP) dough mixing method that develops a dough in less than 5 minutes and uses vacuum only.

Some commercial products like this: Vacuum Dough Mixer

She later tested this idea with bulk fermentation:

I like bottleny's explanation. But, since the OP never returned, I guess it's a moot point.