Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough

Abstract

In the current study, the impact of fermentation and freezing/thawing treatment on corn flour was studied. Fermentation revealed an increase (12%) in amylose content, while freezing reflected a loss of amylose. The results of scanning electron microscope (SEM) revealed more grooves, indentations, and the irregular shape of particles. Rapid Visco Analyzer (RVA) exhibited different pasting behavior on the dough. The molecular structure had similar profiles but showed several discernible absorbance at the different wavelengths. Differential scanning calorimetry (DSC) showed an increase in melting temperature range due to fermentation and freezing/thawing treatment attributed to more heterogeneous morphology. Overall, the results of this research showed the insight alterations that induce the changes in corn flour leading to improvement in some properties and it may enhance the acquaintance about the upright revolution in the profile of corn dough and its potential usage in industry and homes.

Effects of different storage temperatures on the structure and physicochemical properties of starch in frozen non-fermented dough

“…The results showed that ice crystal nucleation caused mechanical damage in starch grains. This is consistent with earlier results (Yaqoob et al, 2019). The values were mean ± standard error (n=3), different letters in the same column indicated significant difference (P < 0.05), and a was the maximum.…”

The Effect of Terminal Freezing and Thawing on the Quality of Frozen Dough: From the View of Water, Starch, and Protein Properties

“…With the treatment of TFT, the compaction degree of the frozen dough was higher, which may have been the result of the water recrystallization in the dough system. The regrowth of ice crystals caused mechanical damage to the dough network, leading to the reduction in starch-gluten crosslinking [8]. Additionally, the starch properties and protein changes caused by the ice during the TFT treatment may directly affect the dough rheological properties; further analysis is needed.…”

“…It was found that frozen dough loses water after freezing and thawing and that large ice crystals in the dough destroy the internal structure, leading to the separation of starch granules and the protein network structure [7]. Moreover, the water distribution and microstructure of frozen dough can be altered by multiple freeze-thaw cycles, for example, promoting ice recrystallization, disrupting the interaction between dough components and water molecules, and depolymerizing the high-molecular-weight portion of gluten [8].…”

Influence of Freezing-Thawing Cycles on the Glycemic Index of the Iraqi White Bread after Oral Ingestion

“…. Freezing starch-containing forms ice crystals and a liquid-solid phase separation process happen, which predisposes physical stress to the contents [2,3]. Freezing and thawing cycles are processes of heat transfer that involve chemical modifications which may greatly influence the product quality [4,5].…”