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The contribution of starch granules to the baking properties of frozen dough bread has been investigated using reconstituted dough method. The baking and aging characteristics of frozen dough bread were studied by texture analyzer, colorimeter, DSC, FTIR and LF-NMR. Results showed that starch had more impact on bread than gluten in specific volume of frozen dough bread, while gluten contributed more in color and cell density of frozen dough bread crumb during 8-weeks frozen storage. The changes of hardness mainly contributed to starch deterioration in first 4 weeks, then it was dominated by gluten in the later 4–8 weeks. A-Type granules have more effect on texture properties, number of cells and enthalpy of frozen dough bread during storage. B-Type granules contributed more on the size of cells in bread. The main aging change of wheat starch in profiles of bread was provided by A-Type granules during frozen storage. [Display omitted] • Wheat starch affect more on specific volume while gluten controls cell density of bread. • The hardness of frozen dough bread is determined by starch in early stage then by gluten. • A-Type granules affect the number of cells in bread, B-Type granule affect the size in them. • ●The main staling change of wheat starch in bread was provided by A-Type granules. [ABSTRACT FROM AUTHOR]

The utilization of frozen dough technology presents a compelling solution for prolonging the shelf life of flour products and enhancing production efficiency. This technology has been widely applied and continuously studied. However, the intricate production process of frozen dough introduces a persistent challenge—freezing damage—that impacts different components of frozen dough like starch, gluten protein, yeast, and lipid. This damage leads to a decline in dough quality. This review offers a comprehensive summary of changes occurring in different components in frozen dough from a multiscale perspective, specifically starch, gluten protein, lipid, and yeast. The process improvement methods involving from the main materials to the end products in the actual production process of frozen dough have been discussed. These encompass the selection and optimization of main materials, improvement of yeast freeze tolerance, additives, frozen processes (freezing, storage, and thawing), and dough-making processes. The selection of wheat flour with high gluten strength and the use of composite flour with high dietary fiber can improve the freezing resistance of gluten–starch matrix. The freeze tolerance of yeast can be improved through hybridization, genetic engineering, pretreatment with polycationic peptide (ε-poly- l -lysine), microencapsulation technology, and the addition of anti-freeze agents. In addition to improving the use-effect of different additives, effective methods of obtaining additives and synergistic combinations of multiple additives are in focus. Different frozen doughs need to choose an appropriate freezing rate. The novel physical field-assisted freezing technology has a positive effect on reducing freezing damage. For frozen storage, the subfreezing temperature (−12 °C) is more environmentally friendly and the lower storage temperature is more stable. The innovative microwave thawing has a poor application effect for frozen dough presently. Innovative dough-making processes such as vacuum mixing, heat treatment before dough freezing (part-baked, par-steamed, and preheated dough), and edible coatings are worth exploring. • The quality deterioration mechanism of frozen dough is elucidated with the changes of gluten–starch matrix and other components. • The improvement of the flour and yeast freezing tolerance can improve the quality of frozen dough. • Synergistic combinations of multiple additives can improve the effect of additives. • There is still plenty of room for innovation in frozen dough production such as freezing, storing, thawing and making dough. [ABSTRACT FROM AUTHOR]

This study was to investigate the protective effect of magnetic field (MF) on frozen dough processing quality. The texture, microstructure, rheological and physicochemical properties of wheat dough treated by freezing-thawing cycles under different magnetic flux densities (0, 2, 4, 6, 8, and 10 mT) were analyzed. Compared with conventional frozen dough, MF-treated frozen dough had lower hardness and higher elasticity. Scanning electron microscope exhibited that MF treatment minimized the freezing-induced damages on morphology of starch and gluten, which was consistent with the decreased tan δ in rheological analysis. Application of MF facilitated high relative crystallinity and gelatinization enthalpy in starch granules while the depolymerization of gluten macropolymer was inhibited as manifest with more ordered secondary structure and decreased free sulfhydryl groups. The integrated structure in MF-treated frozen dough resulted in lower free water content as shown by low field nuclear magnetic resonance. The results provided valuable knowledge for the MF-assisted freezing technology and made it possible to improve the freezing-induced deteriorations on wheat-based food. • Wheat dough was frozen/thawed with different magnetic field(MF) intensities. • Freezing-induced damages on starch granule and gluten were repaired by MF. • MF resulted in high starch crystallinity and lower gluten depolymerization. • MF caused a softer hardness and higher elasticity compared with frozen dough. [ABSTRACT FROM AUTHOR]

Flavourzyme is a commercial peptidase, mainly with exopeptidase activity. In this study, effects of Flavourzyme addition (0–0.16 g/100 g) on properties of wheat dough and bread were systematically studied. Bread with a low concentration (0.01–0.08 g/100 g) of Flavourzyme addition had a large specific volume and soft texture with a uniform cell structure. The optimal Flavourzyme content was 0.04 g/100 g and the specific volume increased from 3.9 mL/g to 4.4 mL/g, the hardness decreased from 21.7 N to 13.3 N. The gas production capacity of yeast increased with low concentrations of Flavourzyme addition, promoting dough expansion. Flavourzyme had a clear hydrolysis effect on wheat gluten in dough and caused the depolymerization and unfolding of gluten structure, thus decreasing the strength and viscoelasticity of dough. Confocal laser scanning microscopy and scanning electron microscopy results further revealed that a low concentration of Flavourzyme had a slight effect on gluten. However, the gluten structure became discontinuous and open, which made the dough easily collapsed during fermentation, resulting in poor bread quality with high Flavourzyme content. The positive effects of appropriate amount of Flavourzyme addition on dough and bread properties indicated the potential of Flavourzyme as a bread improver by substituting chemical additives. • Moderate amount of Flavourzyme addition improved the quality of bread significantly. • The optimal addition of Flavourzyme is 0.04 g/100 g (based on wheat flour). • Dough expansion was enhanced with moderate Flavourzyme addition. • Moderate Flavourzyme addition did not cause obvious damage to gluten network. [ABSTRACT FROM AUTHOR]