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

Yao-Mian Chen, Xiao-Mei Wu, Xin-Xin Pang, Jun-Feng Liang, Jia-Ying Li, Lan Liao, Xin-An Zeng

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Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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7 authors.

Yao-Mian ChenSchool of Food Science and Engineering, Foshan University, Foshan, Guangdong 528000, China.

Xiao-Mei WuSchool of Food Science and Engineering, Foshan University, Foshan, Guangdong 528000, China.

Xin-Xin PangSchool of Food Science and Engineering, Foshan University, Foshan, Guangdong 528000, China.

Jun-Feng LiangSchool of Food Science and Engineering, Foshan University, Foshan, Guangdong 528000, China.

Jia-Ying LiSchool of Food Science and Engineering, Foshan University, Foshan, Guangdong 528000, China.

Lan LiaoSchool of Food Science and Engineering, Foshan University, Foshan, Guangdong 528000, China.

Xin-An ZengSchool of Food Science and Engineering, Foshan University, Foshan, Guangdong 528000, China.

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6 · The paper itself

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 by 14.53 % and 14.05 % relative to IF and QF (

Indexed as

Freezing rateFrozen doughMolecular hydrogen-fumigation assisted immersion freezingQuality protectionWheat protein

Identifiers

PMID41112186

DOI10.1016/j.fochx.2025.103055

PMCPMC12528925

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