Effect of freeze‐thaw cycles at different temperatures on the properties of gluten proteins in unfermented dough

Abstract

Background and Objectives The present study investigated the effects of different freezing temperatures and different freeze‐thaw cycles on the physical, chemical, functional, and structural properties of gluten protein. The water‐holding capacity, rheological properties, water distribution, microstructure, and secondary structure were measured. Findings With the same number of freeze‐thaw cycles, the water‐holding capacity of gluten was higher at low temperature, and the viscoelasticity and binding water content increased slightly with decreasing temperature. At −30°C and −24°C, the microstructure of gluten protein was more uniform and relatively intact. Lower temperatures significantly decreased the ratio of α‐helix and β‐turns and significantly increased the ratio of β‐sheets. At the same temperature, the water‐holding capacity, bound water content, and viscoelasticity of the freeze‐thaw cycle gradually decreased with the increase in the number of freeze‐thaw cycles. Compared to the first freeze‐thaw cycle (F1), the holes in the microstructure of gluten in the fifth freeze‐thaw cycle (F5) were larger and fractured. Conclusions Increasing the number of freeze‐thaw cycles damaged the properties of gluten protein, and lower temperatures were more conducive to maintaining the stability of gluten properties. Significance and Novelty This study revealed the changes in gluten protein quality during storage at −6°C, −12°C, −18°C, −24°C, and −30°C and different numbers of freeze‐thaw cycles. The results provide a theoretical basis for the quality management and control of frozen dough during storage and transportation.

Effects of Freeze–Thaw Cycles on the Quality of a Novel Mixed Grain Composite Dough and Its Product (Potato-Oat Yu): Hybridization of Potatoes and Oats

“…The phenomenon results in a decrease in the water-holding capacity of gluten protein, thereby decreasing the dough’s water-holding capacity. Damage to the dough is further amplified by subsequent freeze–thaw cycles, which further diminishes its water-holding capacity. This process induces water to migrate from the interior of the dough to its surface, leading to moisture loss and, consequently, a reduction in water content …”

Effects of freeze-thaw cycles on the quality of a novel mixed grain composite dough and its product (Potato-oat yu): hybridisation of potatoes and oats

“…The color of potato-oat yu, in terms of ΔE, C*, H* and browning index (BI), was determined by a colorimeter (X-rite Co., USA) following the method of Liu et al (2022).…”

“…Damage to the dough is further amplified by subsequent freeze-thaw cycles (Dai et al, 2022), which further diminishes its water-holding capacity. This process induces water to migrate from the interior of the dough to its surface, leading to moisture loss and, consequently, a reduction in water content (Omedi, Huang, Zhang, Li, & Zheng, 2019).…”