Effect of three fermentation methods on physicochemical and rheological characteristics of frozen dough

Abstract

The effect of three fermentation methods on frozen dough characteristics was explored by studying fermentation (50 min) and freezing (−18 °C, 5 days) (F-50), pre-fermentation (20 min), freezing (−18 °C, 5 days), and then re-fermentation (30 min) (F-20), freezing (−18 °C, 5 days) and fermentation (50 min) (F-0). F-50 had the lowest yeast survival, higher acidity, and higher glycerol content, resulting in increasing elasticity modulus and viscosity modulus. The F-50 had lower wet gluten content, higher content of loosely bound water, increased water mobility, and weakened -OH stretching vibration. The protein of F-50 had a more disordered secondary structure, with a higher disulfide (SS) and sulfhydryl (SH) bond content. F-20 dough had a higher ethanol content and ionic and hydrophobic bonds, resulting in lower elasticity and viscosity. The F-0 had higher yeast activity, lower acidity, higher wet gluten content, and more bound water content. F-0 also had an increased free sulfhydryl content, a reduced SS decreasing content, an increased content of ionic bonds, and stronger tensile properties. The F-0 method could ensure the sound quality of frozen fermented dough. Fermentation methods influenced the frozen dough properties by yeast activity, metabolic products, and water migration.