Effects of different storage temperatures on the structure and physicochemical properties of starch in frozen non-fermented dough

This study investigated the effects of different storage temperatures on the structure and physicochemical properties of starch in frozen nonfermented dough. The results showed that the water activity and water loss rate of dough samples decreased with decreasing storage temperature. The density of hydrogen protons in the dough sample decreased as well. The freezable water content in dough increased with decreasing freezing temperature. The results showed that with decreasing freezing temperature, the formation and recrystallization of ice crystals in the process of freezing storage resulted in an increase in depressions and holes in wheat starch grains, internal and external damage to starch, and a gradual decrease in the relative crystallinity. The porous surface of starch particles and their loose molecular order structure promote the infiltration of water molecules into the interior of the starch particles. The combination of starch chain and water molecules makes the peak viscosity of starch in the dough gradually rise, but diminishes its stability when heated. Compared with the control group, the starch recovery value increased, and the starch enthalpy value increased gradually. The structure and physicochemical properties of starch in nonfermented dough stored at -12 degrees C and -18 degrees C were similar.

Automated summary

This study found that the effects of different storage temperatures on nonfermented dough lead to changes in water activity, water loss rate, and the structure and physicochemical properties of starch. Decreasing freezing temperature increased the freezeable water content and led to the formation and recrystallization of ice crystals, resulting in changes to the relative crystallinity and damage to the starch. The combination of starch chain and water molecules affected the viscosity and stability of starch in the dough.