Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough

• Published in: Foods Vol. 12; no. 23; p. 4369
• Main Authors: Yang, Jingjie, Zhang, Yingquan, Jiang, Jikai, Zhang, Bo, Li, Ming, Guo, Boli
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.12.2023
• Subjects: Backup software; Cold storage; Compliance; Dough; dough rheological properties; Fermented food; Flour; frozen non-fermented dough; frozen storage; Hardness; Melting; Microwaves; Rheological properties; Rheology; Scanning electron microscopy; Shear viscosity; Software; Structural stability; Thawing; thawing treatment; Viscoelasticity; Viscosity; Wheat; United States > US; frozen non-fermented dough; frozen storage; thawing treatment; dough rheological properties
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12234369

In this study, the effects of frozen storage time, thawing treatments, and their interaction on the rheological properties of non-fermented dough were evaluated. Texture profile analysis (TPA), rheological measurements, including strain/frequency sweep, and creep-recovery measurement were applied to the dough. Compared with unfrozen fresh dough, the frozen storage time (S) and thawing treatment (T) influenced almost all indicators significantly, and their mutual effects (S × T) mainly affected the hardness and springiness. Frozen time was the main factor resulting in the destruction of non-fermented dough during the thawing treatments. Moreover, refrigerator thawing (4 °C) produced a dough with minimal changes in the rheological properties, regardless of the frozen storage time. Meanwhile, microwave thawing resulted in lower G' and lower zero shear viscosity ( ) values, as well as higher maximum creep compliance ( ) and hardness values. Moreover, the difference between the three thawing treatments was exacerbated after 30 days of frozen storage. SEM images also showed that long-term frozen storage combined with microwave thawing seriously destroyed the rheological properties, structural stability, and inner microstructure of the dough.