Study on the changes of dough moisture uniformity and gluten protein network structure during freezing process.

The changes of freezing curve and moisture uniformity during the freezing process of dough with different water(40%, 45%, 50% and 55%) additions at -18 ~ 25 T were studied, and the effects of ice crystal growth on the network structure of gluten protein and the chemical forces during dough freezing were studied with 45% water addition as an example. The results showed that: the moisture uniformity showed a decreasing trend with different water additions during the dough freezing process. With the increase of water addition, the freezing rate of the dough first increased and then decreased, and the freezing rate was fastest when the water addition was 45%. With the decrease of temperature, the number decreased during the freezing process, the average pore area of ice crystals in the dough with 45% water addition increased, and it increased rapidly in the temperature range of -6 °C to -9 °C; The number of pores decreased continuously, the branching rate of gluten protein network structure parameter gradually decreased from 2.20x10-3 to 1.90x10-3, and the endpoint rate gradually increased from 2.10x10-3 to 2.40x10-3. The hydrogen bonds, ionic bonds, and disulfide bonds between gluten protein network gradually weakened, and the gluten protein network was destroyed. [ABSTRACT FROM AUTHOR]