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Summary: We have studied the impact of different concentrations of GOX on corn doughs' processing characteristics and protein structure. The doughs were frozen for different periods, and the quality of their products, like corn tortillas, was studied. The results showed that adding GOX attenuated the adverse effects of ice crystals produced during the freezing period and improved the dough's viscoelasticity and low‐temperature stability. In addition, GOX further enhanced its water‐holding capacity, limited water mobility, and re‐established the dough's secondary structure. Furthermore, the results demonstrated that GOX improved the texture and delayed the staling rate of corn tortillas prepared with fresh and frozen corn dough. We further concluded that 100 mg kg−1 of GOX exhibited the best improvement effect on the corn dough characteristics and quality of the produced tortillas. [ABSTRACT FROM AUTHOR]

Summary: The effects of reduced glutathione (GSH) on dough rheology, water state and distribution, gluten conformation, and protein molecular weight distribution were investigated. Addition of GSH (0.02−0.04%) resulted in a more viscous and less elastic dough with decreased G′ and increased tanδ values, which suggested decreased cross‐links in gluten network and a weakened dough structure. The molecular weight of proteins was reduced by the GSH‐induced cleavage of intermolecular disulphide bonds. Fourier transform infrared spectroscopy showed a high fraction of β‐sheet formation at the expense of α‐helix and β‐turns, indicating a destabilised secondary structure and protein depolymerisation. GSH increased water release from the gluten network in dough resulting in an increase in freezable water content and caused water redistributed from bound water to weakly bound water. This study provided insights into correlation between wheat dough rheological properties and gluten structure influenced by GSH. [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]

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]