Abstract
SummaryWe have studied the impact of different concentrations of GOX on corn doughs' processing characteristics and protein structure. The doughs were frozen for different periods, and the quality of their products, like corn tortillas, was studied. The results showed that adding GOX attenuated the adverse effects of ice crystals produced during the freezing period and improved the dough's viscoelasticity and low‐temperature stability. In addition, GOX further enhanced its water‐holding capacity, limited water mobility, and re‐established the dough's secondary structure. Furthermore, the results demonstrated that GOX improved the texture and delayed the staling rate of corn tortillas prepared with fresh and frozen corn dough. We further concluded that 100 mg kg−1 of GOX exhibited the best improvement effect on the corn dough characteristics and quality of the produced tortillas.
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