The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecula...
The effect of casein savinase hydrolysate (CSH) usage on frozen dough (1%, 1.5% and 2%, g/100 g flour) was investigated in terms of rheological, thermal and structural characteristics of wheat doughs and the textural and color properties of correspon...
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 swe...
To advance the industrialization production of steamed buns, the current study explored the freeze-stability of unfermented, pre-fermented and par-steamed frozen dough. The results showed that the steamed bun made from unfermented dough with 2.0% yea...
The quality deterioration that is induced by freezing treatment limits the development of frozen dough technology for standardized and delayed baking. In this study, laccase (LAC) and ferulic acid (FA) were employed to improve the rheological propert...
The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemente...
The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors and the tested range for each factor: a first f...
Fish skin gelatin, as a waste product of sea bream, was used to obtain fish gelatin hydrolysate (FGH) with the treatment of alcalase (alc) and savinase (sav). The functional properties of FGHs and their usage possibilities in frozen dough bread makin...
The use of oil-in-water (O/W) emulsion has drawn increasing attention in the baking industry. Compared with some of the well-recognized functionalities, such as textural improvers and flavor carriers, its cryoprotective behavior in frozen dough has n...
Frozen dough is suitable for industrial cold chain transportation, but usually experiences temperature fluctuations through the cold chain to the store after being refrigerated in a factory, seriously damaging the product yield. In order to analyze t...
This study investigated the effects of dough proofing degree (1.1, 1.3, 1.5, and 1.7 mL/g) and carboxymethyl cellulose sodium (CMC-Na) on the quality of frozen dough steamed bread (FDSB). As the dough proofing degree was increased from 1.1 to 1.7 mL/...
The usage of tea polyphenols (TPs) as a natural food additive into non-fermented frozen dough (NFFD) has rarely been investigated, and results have been controversial. Hence, this study investigated the effect of TPs at various levels (0, 0.5, 1, and...
Modification of corn starch using ultrasonic waves to improve its freeze-thaw resistance in frozen model doughs and buns. Analysis was performed by rheometry, low-field-intensity nuclear magnetic resonance imaging, Fourier infrared spectroscopy, and...
Mechanically aerated yeast-free dough is particularly susceptible to freeze–thaw damage because its porous structure is formed before freezing and cannot be restored during thawing due to the absence of fermentation. This study investigated the...
Machine vision technologies play a critical role in the advancement of modern human-centric manufacturing systems. This study investigates their practical applications in improving both safety and productivity within industrial environments. Particul...
This study investigated the impacts of different lipids (liquid oils: corn, peanut, soybean, rapeseed; solid fats: butter, shortening, margarine, lard, coconut oil) on the quality of frozen dough and bread. By comparing F0 (no freeze–thaw) and...
The influence of lactylated gluten and Freeze-Thaw Cycles on the water state, microstructure, and quality of frozen steamed bread dough was investigated. After three freeze-thaw cycles (3F/T), the specific volume of steamed bread with sodium lactate-...
This study investigated the impact of glycerol monooleate (MO) at varying levels (0.3%, 0.6%, 0.9%, and 1.2%) on the quality and baking properties of frozen dough. Low-field NMR and MRI were used to analyze the moisture distribution, water migration,...
Frozen dough technology faces persistent quality deterioration due to ice crystal formation and gluten network disruption during storage. This study investigated the cryoprotective effects of soybean oligosaccharides (SBOS) on frozen dough quality. W...
There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics. In this study, sourdough bread-making and frozen dough technolog...
The baking industry is experiencing significant growth, primarily due to the widespread adoption of frozen dough baking. However, this process can negatively impact the fermentation ability of yeast, as freezing can induce stress in yeast cells. This...
Frozen bread doughs usually exhibit less bread volume and poor texture due to dough weakening as well as reduced yeast viability. The objectives of this study were to improve the textural properties of frozen bread dough by applying carbohydrate-acti...
The effects of the addition of 0–3.0 wt% α-cyclodextrin (α-CD) and γ-cyclodextrin (γ-CD) on the quality of wheat flour as well as the texture and the aging of prebaked bread were evaluated. The addition of α-CD and...
Bread is a popular food that is widely consumed worldwide but has a short shelf life. Besides that, when incorporating prebiotics and calcium, aging mechanisms accelerate, further shortening the shelf-life. The objective of this work was to evaluate...
Chinese steamed bread (CSB) is a main staple food in China, accounting for 40% of wheat flour usage in China. Due to its health benefits, CSB is gaining popularity across the world. In this review, the effects of gluten proteins (particularly gluteni...
Xylo-oligosaccharides (XOS) are considered non-digestible fibers produced mainly from agricultural biomass and are classified as “emerging prebiotic” compounds. Since XOS were shown to promote the growth of bifidobacteria in the gut with...
This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the second...
The use of unmodified starch in frozen foods can cause extremely undesirable textural changes after the freeze-thaw process. In this study, using cyclodextrin glucanotransferase (CGTase) and branching enzymes, an amylopectin cluster with high freeze-...
Prolonged storage of frozen dough worsens the structure of thawed dough. The main reason is the inhibition of yeast activity. In this study we investigated applicability of pulsed electric field treatment for introduction of cryoprotectant into yeast...
The aim of this study was to investigate the fate of the most common Alternaria toxins found in wheat—tenuazonic acid (TeA), alternariol (AOH), and alternariol monomethyl ether (AME) during sourdough processing. For this purpose, spiked whole w...
This study evaluated the effects of tamarind seed polysaccharides (TSP) on the quality characteristics and in vitro starch digestibility of steamed buns made from doughs with different freezing storage times (0, 30, and 60 days). The pore structure,...
Two rice varieties were used to study the effect of freezing and grinding processes on rice flour properties. The freezing and grinding processes followed by sieving mainly affected the particle size distribution, starch damage, and amylose content o...
Baker’s yeast with high freeze tolerance is essential for frozen-dough technology. The CYR1 gene, which encodes adenylate cyclase, is a central element of the cyclic adenosine monophosphate (cAMP) signaling pathway that regulates cellular stres...
The cold-tolerant yeast Saccharomyces cerevisiae is industrially useful for lager fermentation, high-quality wine, and frozen dough production. S. cerevisiae Cheongdo is a recent isolate from frozen peach samples which has a good fermentation perform...
In the last few decades, convenience has become one of the most important factors for consumers. Therefore, food products that take a short time to prepare are gaining in popularity. The aim of this study was to develop a gluten-free egg-pie product...
Currently, the agri-food industry faces a significant challenge in reducing food waste in line with circular economy principles. In this context, the frozen vegetables industry rejects products that do not meet consumers’ appearance standards,...
The effects of NaCl (1–3%) and kansui (0.5–1.5%) on the quality of frozen cooked noodles (FCNs) were investigated, which provided a reference for alleviating the quality deterioration of FCNs. Textural testing illustrated that the optimal...
Low molecular weight glutenin subunits (LMW-GSs) in wheat are critical functional proteins that regulate the processing quality of flour-based products. This study utilized two sets of near-isogenic lines (NILs) derived from the wheat cultivars Zhoum...
Frozen raw steamed stuffed buns lose volume and harden during storage, limiting industrial quality retention. Here, we evaluated 0%, 30%, 50%, 70%, and 100% sourdough addition in a sourdough–yeast co-fermentation system and examined microbial,...
Hydrolyzed collagen (HC) and konjac glucomannan (KGM) were used as additives in non-frozen and frozen doughs (NFDs and FDs). Both additives were characterized using specific techniques, i.e., SEM-EDX, MALDI-TOF MS, TGA, and DSC analyses. Rheological...
This study modified corn, oat, barley, and buckwheat starches using a Henan-specific sourdough starter, revealing that the initial starch architecture governs differentiated functional transformations. Pore-dominant starches (corn/buckwheat) underwen...
The term “sourdough” denotes a dough composed of flour and water, fermented through the action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology can enhance the nutritional attributes of bread made fr...
Saccharomyces cerevisiae is the most commonly used yeast in wine, beer, and bread fermentations. However, Torulaspora delbrueckii has attracted interest in recent years due to its properties, ranging from its ability to produce flavor- and aroma-enha...
Hard red spring (HRS) wheat cultivated in the Northern Great Plains of the United States is often considered as premium-quality wheat because of its potential to produce high-quality end-products. The potential of HRS wheat mainly stems from its high...
The agri-food sector faces the challenge of valorizing by-products and reducing waste. The frozen pumpkin industry generates substantial amounts of by-products rich in nutritional value, especially β-carotene. This study evaluates the nutritiona...
The incorporation of potato-derived ingredients into cereal-based products represents a promising strategy for improving their nutritional quality while promoting resistant starch (RS) formation through starch retrogradation. This study investigated...
The cryoprotection of cell activity is a key determinant in frozen-dough technology. Although several factors that contribute to freezing tolerance have been reported, the mechanism underlying the manner in which yeast cells respond to freezing and t...