Effect of subfreezing storage on the quality and shelf life of frozen fermented dough

Abstract

The purpose of this study is to explore a new storage method for frozen fermented dough. About −9°C and −12°C are selected as subfreezing storage temperatures according to the results of low-field nuclear magnetic resonance. The effects of subfreezing storage on the properties of dough were investigated and compared with that storage at 4°C and −18°C. The results showed the density of hydrogen protons in fermented dough under subfreezing temperatures was similar to that of the sample at −18°C. Slow increase in titratable acidity and slow decrease in pH of dough were found at subfreezing temperatures and −18°C. The hardness could effectively be reduced and the texture of dough were maintained under subfreezing temperatures. There was no significant difference in the gluten network and sensory quality of the dough between subfreezing temperature storage and −18°C storage. Novelty Impact Statement There are some disadvantages such as mechanical damage, energy consumption, and nutrient loss in the conventional frozen storage. According to the conclusion of LF-NMR, −9°C and −12°C was designated as subfreezing temperatures. The results suggest that the quality of the dough remained stable at subfreezing storage, similar to that at −18°C, so subfreezing storage provides a new energy-saving storage technology for frozen flour products enterprises and catering industries.