The effect of multifrequency ultrasound treatments on structure, rheological, and digestive properties of starch in frozen wheat dough.

ABSTRACT: This study explores the impact of multifrequency ultrasonic treatments on the properties of wheat frozen dough starch at different treatment times (15, 25, and 35 min). Fundamental properties analyzed included particle size, solubility, swelling power, differential scanning calorimetry (DSC), X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), morphological traits, digestibility, and rheological characteristics. Results indicate that ultrasonication (US) enhances the amylose content, solubility, and swelling power of the frozen wheat dough starch. Treatment led to a significant increase (p < 0.05) in rapidly digestible starch (RDS) and resistant starch (RS) with a longer exposure time. Specifically, RDS content rose 30 % with multifrequency ultrasound (T2 20/40/60/25 m

SUBMITTER: Ahmed Z 

PROVIDER: S-EPMC12398913 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature