Freezing dynamics of dough under molecular hydrogen-fumigation assisted immersion: quality and structural responses to freezing and thawing cycles.

ABSTRACT: The effects of hydrogen fumigation-assisted -25 °C immersion freezing (HFIF) on the freezing process of frozen dough (FD) and quality attributes throughout freeze-thaw cycles were elucidated in this study. Results showed that HFIF significantly increased the phase transition rate to 1.82 times and 2.18 times that of -25 °C immersion freezing (IF) and -80 °C quick freezing (QF), respectively. LF-NMR and MRI analyses indicated that HFIF accelerated phase transition and overall freezing rate. HFIF minimized the freezing-induced morphological damage of FD and retained superior mechanical properties. It also prevented gluten disulfide bond cleavage (39.61 % and 14.20 % higher than in IF and QF, respectively) while curtailing gluten macromolecule depolymerization and increasing α-helix content b

SUBMITTER: Chen YM 

PROVIDER: S-EPMC12528925 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature