ArticleFood chemistry: X2025
Improvement of guar gum on fermentation characteristics and protein physicochemical properties of dough under freeze-thaw cycles.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Microbial Survival, Sublethal Injury, and Recovery in Frozen Food Systems: Implications for Safety, Quality Deterioration, and Cold-Chain Control.Comprehensive reviews in food science and food safety · 2026Review
- Microwave-glycated pea protein isolate high internal phase Pickering emulsions as fat substitutes improve quality of emulsified sausages.Food chemistry: X · 2026Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Frozen dough often faces freeze-thaw cycles (FT) caused by temperature fluctuations during production, transportation, and processing. The mechanism of guar gum's effect on dough improvement is explored by the freeze-thaw dough model in this study. The reducing sugar content was increased at 0.3 %, 0.6 %, and 0.9 % in FT0 and FT8 treatment, while decreased at 1.2 % guar gum, the content decreased at 0.9 and 1.2 % guar gum in FT4; the production of glycerol was increased at 0.6 % to 1.2 % groups in FT0, increased at 0.3 % to 1.2 % groups in FT4, increased at 0.3 % and 0.9 % groups in FT8, the content of glutathione in the dough was reduced in groups with guar gum. The maximum fermentation height, the dough's total CO
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