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Enhancing freeze-thaw tolerance in pre-fermented frozen dough: The role of mixing temperature and proofing degree.

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Title: Enhancing freeze-thaw tolerance in pre-fermented frozen dough: The role of mixing temperature and proofing degree.
Authors: Lu L; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China., Wang S; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China., Peng J; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China. Electronic address: sanjingijn@163.com., Lin Q; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Shandong Haizhibao Ocean Science and Technology Co., Ltd. Rongcheng, Shandong 264300, PR China.
Source: Food chemistry [Food Chem] 2026 Oct 01; Vol. 525 (Pt 3), pp. 150612. Date of Electronic Publication: 2026 Aug 01.
Publication Type: Journal Article; Evaluation Study
Language: English
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Imprint Name(s): Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
MeSH Terms: Bread*/analysis , Bread*/microbiology , Flour*/analysis , Flour*/microbiology , Triticum*/chemistry , Triticum*/microbiology , Saccharomyces cerevisiae*/metabolism , Food Handling*/methods, Glutens/chemistry ; Glutens/metabolism ; Fermentation ; Freezing ; Temperature
Abstract: This study investigated the effect of critical process treatments, mixing temperature and proofing degree, on the freeze-thaw (F/T) tolerance of frozen dough by analyzing moisture status, yeast activity, and protein conformation. Results showed that optimized process parameters alleviated the quality deterioration of frozen dough during F/T by regulating yeast gas production and dough gas retention. Specifically, compared with the control, the optimized group increased the specific volume of frozen dough steamed bread by 22.07% and decreased its hardness by 17.32%. Further studies found that mixing temperatures of 5 °C and 10 °C reduced dough viscoelasticity and effectively inhibited water migration, while yeast gas production was stabilized. Protein conformation analysis revealed that optimized mixing temperatures and proofing degrees reduced gluten degradation during F/T. This was reflected in a more stable protein secondary structure, less reduction in the height and width of gluten molecular chains, and fractal dimension of gluten networks.
(Copyright © 2026 Elsevier Ltd. All rights reserved.)
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Contributed Indexing: Keywords: Gas cells; Gluten; Mixing temperature; Pre-fermented frozen dough; Proofing degree
Substance Nomenclature: 8002-80-0 (Glutens)
Entry Date(s): Date Created: 20260803 Date Completed: 20260906 Latest Revision: 20260906
Update Code: 20260906
DOI: 10.1016/j.foodchem.2026.150612
PMID: 42546619
Database: MEDLINE
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  Data: Enhancing freeze-thaw tolerance in pre-fermented frozen dough: The role of mixing temperature and proofing degree.
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  Data: <searchLink fieldCode="AU" term="%22Lu+L%22">Lu L</searchLink>; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China.<br /><searchLink fieldCode="AU" term="%22Wang+S%22">Wang S</searchLink>; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China.<br /><searchLink fieldCode="AU" term="%22Peng+J%22">Peng J</searchLink>; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China. Electronic address: sanjingijn@163.com.<br /><searchLink fieldCode="AU" term="%22Lin+Q%22">Lin Q</searchLink>; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Shandong Haizhibao Ocean Science and Technology Co., Ltd. Rongcheng, Shandong 264300, PR China.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Oct 01; Vol. 525 (Pt 3), pp. 150612. <i>Date of Electronic Publication: </i>2026 Aug 01.
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– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: This study investigated the effect of critical process treatments, mixing temperature and proofing degree, on the freeze-thaw (F/T) tolerance of frozen dough by analyzing moisture status, yeast activity, and protein conformation. Results showed that optimized process parameters alleviated the quality deterioration of frozen dough during F/T by regulating yeast gas production and dough gas retention. Specifically, compared with the control, the optimized group increased the specific volume of frozen dough steamed bread by 22.07% and decreased its hardness by 17.32%. Further studies found that mixing temperatures of 5 °C and 10 °C reduced dough viscoelasticity and effectively inhibited water migration, while yeast gas production was stabilized. Protein conformation analysis revealed that optimized mixing temperatures and proofing degrees reduced gluten degradation during F/T. This was reflected in a more stable protein secondary structure, less reduction in the height and width of gluten molecular chains, and fractal dimension of gluten networks.<br /> (Copyright © 2026 Elsevier Ltd. All rights reserved.)
– Name: Abstract
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  Data: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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  Data: <i>Keywords: </i>Gas cells; Gluten; Mixing temperature; Pre-fermented frozen dough; Proofing degree
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.foodchem.2026.150612
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        StartPage: 150612
    Subjects:
      – SubjectFull: Glutens chemistry
        Type: general
      – SubjectFull: Glutens metabolism
        Type: general
      – SubjectFull: Fermentation
        Type: general
      – SubjectFull: Freezing
        Type: general
      – SubjectFull: Temperature
        Type: general
      – SubjectFull: Bread analysis
        Type: general
      – SubjectFull: Bread microbiology
        Type: general
      – SubjectFull: Flour analysis
        Type: general
      – SubjectFull: Flour microbiology
        Type: general
      – SubjectFull: Triticum chemistry
        Type: general
      – SubjectFull: Triticum microbiology
        Type: general
      – SubjectFull: Saccharomyces cerevisiae metabolism
        Type: general
      – SubjectFull: Food Handling methods
        Type: general
    Titles:
      – TitleFull: Enhancing freeze-thaw tolerance in pre-fermented frozen dough: The role of mixing temperature and proofing degree.
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            NameFull: Lu L
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            NameFull: Wang S
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              M: 10
              Text: 2026 Oct 01
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              Y: 2026
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