Effects of freeze‐thaw treatments at different temperatures on the properties of gluten protein from fermented dough

Abstract

In recent years, with the acceleration of the pace of people's lives and improved living standards, the demand and market opportunities for frozen flour products have grown steadily. Frozen dough technology is increasingly used to preserve fresh dough. Frozen dough technology can preserve the appearance, flavor, and color of the product to a certain extent and maintain its original nutrients and freshness (Akyüz & Mazı, 2020;Zhang et al., 2018), prolonging the shelf life and slowing the aging of dough products. Frozen dough technology has many advantages, such as safety, convenience, and rapidity; therefore, it has broad prospects for development (Omedi & Huang, 2018). However, the generation and recrystallization of ice crystals in the freezing process have a negative impact on the frozen dough, including the destruction of the gluten network structure and the decrease in yeast fermentation activity (Ban et al., 2016;Phimolsiripol et al., 2008). These effects lead to the cracking and collapse of the surfaces of frozen products, causing them to taste rough and hard.The change in gluten protein is one of the main factors leading to the decline in the quality of frozen flour products. Gluten protein is mainly composed of glutenin and gliadin. Glutenin determines the elasticity of dough, while gliadin is associated with the dough's viscosity (Elizabeth et al., 2011). The unique amino acid composition of