Cryoprotective Role of Soybean Oligosaccharides in Frozen Dough: Enhanced Gluten Stability and Bread Quality.

Yongxin Gao, Yen Nee Tan, Mei Kying Ong, Mingshuang Wang, Haitao Sun, Xinru Shao, Shyan Yea Chay

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. 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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1 · What the graph read from it

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2 · The registry

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4 · The record

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5 · Who and what money

Authors and funding

7 authors.

Yongxin GaoDepartment of Agricultural and Food Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar 31900, Malaysia.

Yen Nee TanDepartment of Agricultural and Food Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar 31900, Malaysia.

Mei Kying OngDepartment of Agricultural and Food Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar 31900, Malaysia.ORCID 0000-0003-1619-6792

Mingshuang WangSchool of Public Health, Jilin Medical University, No. 5 Jilin Street, Jilin 132013, China.

Haitao SunSchool of Public Health, Jilin Medical University, No. 5 Jilin Street, Jilin 132013, China.

Xinru ShaoSchool of Public Health, Jilin Medical University, No. 5 Jilin Street, Jilin 132013, China.

Shyan Yea ChayDepartment of Agricultural and Food Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar 31900, Malaysia.

Funding

Jilin Province Science and Technology Department 20260102157JCJilin Province Science and Technology Department 20260601063RCUniversiti Tunku Abdul Rahman Universiti Tunku Abdul Rahman Research Fund (UTARRF)

6 · The paper itself

Abstract

Frozen dough technology faces persistent quality deterioration due to ice crystal formation and gluten network disruption during storage. This study investigated the cryoprotective effects of soybean oligosaccharides (SBOS) on frozen dough quality. Wheat flour doughs supplemented with 0%, 0.2%, 0.5%, and 0.8% SBOS (

Indexed as

ice recrystallizationprotein secondary structurerheological propertiestexture profile analysiswater distribution

Identifiers

PMID42650572

DOI10.3390/foods15162878

PMCPMC13511982

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.