Changes in freezing parameters and temperature distribution of beef induced by AC electric field: Alleviation on freezing damage and myowater loss

Abstract Fresh dough products lead to instability in product quality, high production costs, and more production time, which seriously affects the industrial production of the food industry. The frozen dough technology mitigates the problems of short shelf‐life and easy deterioration of quality during storage and transportation. It has shown a series of advantages in large‐scale industrialization, high‐quality standardization, and chain operation. However, the further development of frozen dough is restricted by the deterioration of the main components (gluten, starch, and yeast) caused by freezing. This review summarizes the main production process of frozen steamed bread and buns, and the deterioration reasons for the main component of frozen dough. The improvement mechanisms of raw ingredients, processing technology, processing equipment, and additives on frozen dough quality were analyzed from the perspective of improving gluten network integrity and yeast freeze tolerance. From prefermented frozen raw to steamed products without thawing has become the preferred production process to improve production efficiency. Wheat flour mixed with other flour can maintain the gluten network continuity of frozen dough. The freeze tolerance of yeast was improved by treatment with yeast suspension, yeast cell encapsulation, screening hybridization, and genetic engineering. Process optimization and new technology‐assisted fermentation and freezing effectively reduce freezing damage. Various additives improve the freeze resistance of the gluten‐starch matrix by promoting protein cross‐linking and inhibiting water migration. In addition, ice structural proteins and ice nucleating agents have been proven to change the growth morphology and formation temperature of ice crystals. More new technologies and additive synergies need to be further explored. 

Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies

Enhancing freeze-thaw stability of frozen dough with deacetylated Konjac glucomannan: The role of degree of deacetylation

Currently, various types of emulsions can be applied to a wide range of systems. Emulsions are thermodynamically unstable systems, and their crystallization can be affected by a variety of factors. The nucleation and growth processes of emulsion crystal networks are determined on the basis of reported theoretical and experimental methods. The issues addressed include changes in the apparent crystal morphology of samples, changes in thermal properties with respect to temperature, changes in boundary conditions, and changes in the various applications of emulsions as feedstocks or in processing and storage methods. Changes in a variety of common emulsions during constant-temperature storage and unavoidable temperature fluctuations (e.g., multiple freeze-thaw cycles) are considered. Different methods for controlling the crystalline stability of these colloidal systems are also discussed. This review outlines the crystallization mechanism of emulsions during their food processing and storage. 

Control of emulsion crystal growth in low-temperature environments

Summary The effect of 4 °C water cooling treatment after extrusion for different time (0 s, 30 s, 1 min, 3 min, and 5 min) on the structure and cooking characteristics of frozen extruded whole buckwheat noodles were investigated. The cooking time and cooking loss of frozen extruded whole buckwheat noodles significantly decreased after water cooling, and the broken rate was kept constant at 0%, indicating that the quality of frozen noodles was significantly improved. When the time for water cooling was 30 s, the noodles had the lowest cooking loss of 4.07% and the highest hardness and springiness of 3993.19 g and 0.96, respectively. X‐ray diffraction results showed that water cooling treatment increased the crystallinity of starch, and the amylose underwent short‐term ageing. It was also observed from a scanning electron microscope that the gel network structure of the noodles treated with 30 s water cooling was more complete and uniform. Differential scanning calorimetry analysis showed that the water cooling treatment significantly increased the freezable water content. Meanwhile, low‐field nuclear magnetic resonance indicated that the water mobility in the noodles was weakened. The above results showed that 4 °C water cooling treatment for 30 s was beneficial to the formation of starch gel structure and improved the quality of frozen noodles. This study provides a new approach to improve the quality of extruded whole buckwheat noodles. 

Effect of water cooling treatment on structure and cooking characteristics of frozen extruded whole buckwheat noodles

Ice crystal growth and dough quality under quick freezing were investigated in this study. The ice growth state (content and location) was analysed by the enthalpy balance method and electron microscopy analysis. The superchilling state was judged based on the quantitative analysis of ice crystals. The yeast fermentation performance and dough rheological properties of the frozen dough were assessed. The results showed that the −40 and −80 °C treatments led to quick dough freezing compared with the −20 °C freezing condition. Superchilled dough could be created at −40 °C (less than 35 min) or −80 °C (20 min). The yeast is intolerant to low temperature (−80 °C) based on the results of the dough system and the solution system. Moreover, for dough leavening performance, the freezing temperature and time should be taken into consideration. The elastic modulus and viscous modulus of the dough decreased after the freezing treatment, while the rheological characteristics of the superchilled samples were close to those of the unfrozen samples, which implies that the superchilling treatment maintained the gluten network structure of the dough. 

Quantitative analysis perspective: Ice growth and super-chilling state of frozen dough under quick freezing

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Quantitative analysis perspective: Ice growth and super-chilling state of frozen dough under quick freezing