A Comparative Study of Magnetic Field on the Maximum Ice Crystal Formation Zone and Whole Freezing Process for Improving the Frozen Dough Quality

Abstract

Magnetic field (MF) was individually applied on the maximum ice crystal formation zone (MMF) and whole freezing process (WMF) for multiple freezing-thawing (F/T)-treated dough. The results showed that all 3 F/T-treated dough breads exhibited similar baking textures. However, when the F/T was 5 and 7, WMF-assisted dough breads had a more ideal quality compared with MMF-assisted groups. WMF helped frozen dough remained a continuous and compact gluten-starch matrix while the starch granules and glutens got separated in MMF-assisted dough. Freezing-induced depolymerization of GMP was inhibited by WMF treatment as manifest with the decreased free sulfydryl and more ordered secondary structure. WMF treatment showed a positive effect with homogenous water distribution and water binding ability in dough, which consistent with the fewer freezable water. These data provide a comparative study about the effect of MF on different freezing processes, which is benefit to the industrial production of frozen dough-based food.

Keywords: magnetic field, Breads, frozen dough