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Factors contributing to the quality deterioration of frozen dough encompass yeast inactivation, gluten network structure disruption, starch crystallinity increment, and ice crystal redistribution. Wheat starch, the primary constituent of dough, comprising approximately 75% of the flour mass fraction, acts a pivotal part in the properties of frozen dough and its final products. This review offers a comprehensive perspective on the mechanisms underlying frozen dough degradation, the physicochemical attributes of various wheat starch types, alterations in the structure and functional profiles of wheat starch during freezing, and correlation between changes in these properties and the decline in frozen dough quality. Significant disparities exist between A-Type and B-Type starch granules, including differences in chemical composition, crystallinity, gel formation, gelatinization, and baking properties. Consequently, the particle sizes of wheat starch may exert varying extent of impact on the degradation of frozen dough. [Display omitted] • The deterioration of frozen dough is mainly attributed to freezing concentration. • Frozen cause damage of yeast, gluten, starch and redistribution of water. • A- and B-Type granules are quite different and their ratio affects dough quality. • The physicochemical properties of B-Type granules were more affected by freezing. • The contribution of A-Type granules to whole wheat starch was more obvious. [ABSTRACT FROM AUTHOR]

Abstract: In this study, a glucose oxidase (GOX), papain and xylanase combination was developed for fresh whole wheat dough for both browning inhibition and rheological improvement. Measurements of carotenoids extracted from enzyme-treated doughs showed that 0.001% (w/w) GOX could catalyze the oxidization of 40.0% carotenoids and thus cause a decrease of browning index (BI) by 5.20 during dough preparation. For 24 h browning inhibition, 0.010% (w/w) xylanase and papain individuals were able to separately act on the phenolic compounds and polyphenol oxidase, leading to lower BI rises (5.36 and 7.04, respectively) of doughs as compared to the BI rise (13.53) of the control dough; however, 0.020% GOX caused a higher BI rise (16.60) than control although it made BI decrease by 6.34 at 0 h. Rheological investigations on enzyme-treated doughs revealed that both xylanase and papain led to decreases of elastic (G′) and viscous modulus (G″) of doughs while GOX caused increases of G′ and G″. Therefore, an optimal combination composed of 0.010% (w/w) xylanase, 0.005% (w/w) papain and 0.002% (w/w) GOX was carried out using orthogonal experimental design by comparing BI rises in 24 h, which was also proved as a rheological improver for fresh whole wheat dough. [Copyright &y& Elsevier]

Reduced glutathione (GSH), released from lysed yeast cells, is well-known for weakening dough structure. However, its influence on bread texture and staling has not yet been completely elucidated. Herein, this study aims at assessing the effects of GSH on dough properties and bread quality, especially bread staling, using Rheofermentometer analysis, texture profile analysis (TPA), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and low-field nuclear magnetic resonance (LF-NMR). The results revealed that GSH substantially decreased the dough height and gas-retention capacity during fermentation. The weakened dough structure was attributed to GSH-induced disulfide bond cleavage in gluten proteins and the depolymerization of glutenin polymers. The addition of 0.005%–0.01% GSH resulted in acceptable bread quality. However, bread supplemented with 0.015%–0.03% of GSH exhibited a coarser and more open crumb microstructure, as well as high level of hardness and low resilience during aging. GSH promoted crumb water loss and drove the water shift from the immobilized to the bound state. The DSC and XRD analyses further confirmed that GSH promoted starch retrogradation and recrystallization. These results suggest that apart from the gluten structure, GSH also altered gluten−starch interactions and water redistribution, ultimately decreasing bread quality and accelerating bread staling. Image 1 • Glutathione depolymerized protein and weakened gas retention capacity. • Glutathione decreased loaf volume and bread resilience, and increased hardness. • Moisture content decreased and water became less mobile with glutathione. • A coarser porous bread crumb was obtained in the presence of glutathione. • Bread staling rate was significantly increased in the presence of glutathione. [ABSTRACT FROM AUTHOR]