Application of magnetic field for improving the frozen deterioration of wheat dough

Authors：He, Tingshi; Zhang, Bao; Cai, Kezhou; Tao, Han^*; Xu, Xueming; Wang, Huili^*

Source：Food Science and Technology, 2023, 186: 115227.

DOI：10.1016/j.lwt.2023.115227

• Magnetic field
• Frozen dough
• Starch granules
• Gluten

This study was to investigate the protective effect of magnetic field (MF) on frozen dough processing quality. The texture, microstructure, rheological and physicochemical properties of wheat dough treated by freezing-thawing cycles under different magnetic flux densities (0, 2, 4, 6, 8, and 10 mT) were analyzed. Compared with conventional frozen dough, MF-treated frozen dough had lower hardness and higher elasticity. Scanning electron microscope exhibited that MF treatment minimized the freezing-induced damages on morphology of starch and gluten, which was consistent with the decreased tan & delta; in rheological analysis. Application of MF facilitated high relative crystallinity and gelatinization enthalpy in starch granules while the depolymerization of gluten macropolymer was inhibited as manifest with more ordered secondary structure and decreased free sulfhydryl groups. The integrated structure in MF-treated frozen dough resulted in lower free water content as shown by low field nuclear magnetic resonance. The results provided valuable knowledge for the MF-assisted freezing technology and made it possible to improve the freezing-induced deteriorations on wheat-based food.

• Institution
  江南大学