Academic Journal
Enhancing freeze-thaw tolerance in pre-fermented frozen dough: The role of mixing temperature and proofing degree.
| Τίτλος: | Enhancing freeze-thaw tolerance in pre-fermented frozen dough: The role of mixing temperature and proofing degree. |
|---|---|
| Συγγραφείς: | 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. |
| Πηγή: | Food chemistry [Food Chem] 2026 Oct 01; Vol. 525 (Pt 3), pp. 150612. Date of Electronic Publication: 2026 Aug 01. |
| Τύπος έκδοσης: | Journal Article; Evaluation Study |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | 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. |
| Ιατρικοί όροι (MeSH): | 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 |
| Περίληψη: | 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 |
| Βάση Δεδομένων: | MEDLINE |
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