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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]

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]

As an emerging physical technology, magnetic fields have been used to improve the quality of frozen and refrigerated foods. This study compared the effect of applying a static magnetic field (2 mT) at different stages of freezing and storage on the quality of frozen dough. Results suggested that the magnetic field significantly impacted frozen dough quality. It not only prevented the formation of ice crystals during the pre-freezing stage but also inhibited ice crystal growth during the following frozen storage. This effect helped to maintain the integrity of gluten proteins and their adhesion to starch granules by preventing the breakage of disulfide bonds and the depolymerization of gluten macromolecules. It was also observed that yeast inactivation and glutathione release were reduced, resulting in improved air retention and air production capacity of the dough. This, in turn, led to a more appealing volume and texture quality of the finished bread. • Magnetic field (MF) improved volume and texture quality of frozen wheat dough. • MF inhibited ice crystal formation and growth during pre-freezing and frozen storage. • MF prevented disulfide bond breakage and gluten macromolecule depolymerization. • Yeast inactivation and glutathione release were reduced under MF. [ABSTRACT FROM AUTHOR]

The magnetic field is an emerging physical method used for food preservation, characterized by its high penetrability in food materials. The effect of a static magnetic field (MF, 2 mT) on frozen dough upon freeze-thaw treatments (3, 7, and 10 cycles) was investigated, with conventional freeze-thaw (CF) treatments being used as control. Results showed that the magnetic field ensured the baked bread made from dough a 17.59% larger specific volume and a 30.87% smaller crumb hardness. It accelerated the time for the dough to pass through the maximum ice crystal formation zone by 7 min and reduced the ice melting enthalpy from 63.55 J/g to 56.67 J/g after 10 freeze-thaw cycles. Nuclear magnetic resonance analysis suggested that the conversion of bound water to immobilized water and free water was inhibited. The yeast viability and activity were also better maintained, precisely as the observed increase of 18.18% and 42.23% in its survival and gassing power. After 10 freeze-thaw cycles, the free disulfide (SH) content was determined to be 1.642 μmol/g for CF doughs and 1.624 μmol/g for MF ones, respectively. A reduction of 24.26% in glutenin macropolymer depolymerization was achieved, indicated a more stable gluten structure under the magnetic field. [Display omitted] • Magnetic field improved the quality of frozen dough bread. • Lower depolymerization degree was detected in gluten using magnetic field. • Yeast survival and gassing power were better preserved under magnetic field. • Magnetic field inhibited water migrations and status change. [ABSTRACT FROM AUTHOR]