Effects of multiple freeze–thaw cycles on the quality of frozen dough

Abstract

Background and objectives:The multiple freeze-thaw treatment of dough during frozen storage has critical effects on the quality of frozen dough. The effects of multiple freeze-thaw cycles on the cooking properties, textural and rheological properties of frozen dough, as well as the mechanism behind this effect were evaluated in this study. Findings: The result showed that the cooking loss rate and water absorption rate were increased by 66.3% and 13.7%, respectively, compared to the control at four freeze-thaw cycles. Compared to the control, the hardness, adhesiveness, and chewiness were increased 66.3%, 152.4%, and 43.7%, respectively, and the springiness was decreased 25.9% at freeze-thaw treatment for five cycles. The elasticity and viscous modulus of the dough decreased after freeze-thaw treatment. After repeated freezing for more than four cycles, the proportions of free water increased significantly (p < .05) relative to that of the samples without freeze-thaw treatment. Scanning electron microscope (SEM) images showed that freeze-thaw treatment damages the structure of the dough. Furthermore, freezethaw treatment led to a significant (p < .05) change in secondary structure of frozen dough. The relative percentage content of a-helix increased significantly after freeze-thaw treatment for two cycles, whereas the relative percentage content of b-turns and random coils decreased significantly. Conclusions:Multiple freeze-thaw pretreatment could reduce the cooking quality and texture characteristics of frozen dough significantly by changing its water distribution and microstructure, as well as the secondary structure of wheat gluten. Significance and novelty: Explored the mechanism of the effects of freeze-thaw treatment on the processing quality of frozen dough. K E Y W O R D Sfrozen dough, multiple freeze-thaw, rheological properties, water distribution

Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten

“…The TPA of steamed bread simulates hewing movements and has been accepted universally (Zhang et al 2018c). The frozen dough was 0.7 cm thick and 3.0 cm in diameter.…”

“…The springiness of control samples was significantly (P \ 0.05) decreased compared to the fresh samples. These results meant that the taste of dough became worse, especially in noodles and dumplings after the traditional freezing process (Zhang et al 2018c). The cohesiveness was significantly (P \ 0.05) decreased by the traditional freezing process, resulting in inferior dough after it was cooked.…”

“…The texture quality of dough is the key factor affecting the quality of the subsequent processing of dough, and the texture quality of dough is determined by gluten protein. In the freezing process, the formation of ice crystals destroys the structure of wheat gluten, and then damage the texture characteristics of dough (Zhang et al 2018c). Thus, the purpose of this paper was investigating the textural characteristics of frozen dough affected by the UAF and the relationship between textural characteristics of frozen dough and protein structure of wheat gluten.…”

Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough

“…Furthermore, if dough was subjected to multiple freeze–thaw cycles during frozen storage, dough strength was significantly reduced and baked product volume was significantly decreased (Inoue & Bushuk, 1992). Moreover, SEM images revealed that dough structure was damaged (Zhang et al, 2018). Therefore, the molded frozen doughs for all test groups were produced such that the core temperature of the dough reached −20°C; that is, freezing at –30°C for 60 min in a freezing room (Oshikiri Machinery Ltd.).…”

Effects of different frozen storage conditions on the functional properties of wheat gluten protein in nonfermented dough

“…Experts and scholars at home and abroad have actively explored and studied the problems mentioned above in frozen flour products. Zhang et al (2018) reported the influence of multiple freeze-thaw cycles on the quality of frozen dough. They also used ultrasound-assisted freezing to decrease freezing…”